Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy . Remember to stop and scrape down the sides and bottom .
Beat in both eggs and vanilla extracts
Beat for about 3-4 minutes occasionally stopping to scrape down the sides and bottom. This mixture should be light and fluffy.
Sift together the dry ingredients . Do not skip this step
Add the dry ingredients to the wet ingredients and mix until everything is combined. Do not over mix.
Add in the peanut butter chips until evenly distributed.
Divide the dough into 7 equal portions and form a balls . My balls were about 6 ounces each.
Slightly flatten the dough balls and top with with extra peanut butter chips if desired.
Place the coated cookie dough balls on a tray and chill for 6-8 hours . DO NOT SKIP THIS STEP or your cookies will spread too much ** See Notes
Place 3-4 cookie dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 25 Minutes or until golden brown around the edges. Mine were good at 25 minutes but all ovens are different .
Let the cookies rest for 15 minutes on the cookie sheet , With a large spatula move them to a cooling rack to continue cooling .
These are best slightly warm . Store in an air tight container and microwave in 15 second intervals until it is warm enough.