From Kathryne Taylor in Love Real Food
Chewy in the center with slightly crisp edges. Full of peanut butter and dark chocolate flavor. Just 6 ingredients mixed up in 1 bowl of goodness. Total prep time includes 15 minutes to chill before baking.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, lightly whisk the eggs and add the sugar. Whisk together until the ingredients are well combined and the mixture is smooth. Add the vanilla and salt, stir.
Add the peanut butter (see recipe notes) to the egg mixture and using a wooden spoon, stir until the ingredients are well incorporated. Add the chocolate chips. Stir until the chips are evenly distributed.
Scoop the dough with a small cookie scoop measuring 1 1/2 tablespoons each and place it on the prepared pan. Leave about 2" between each cookie. Place the pan in the refrigerator for about 15 minutes before baking to keep them perfectly mounded.
Bake until the cookies are golden at the edges but slightly underdone in the center, about 11 to 13 minutes. Let the cookies rest on the cookie sheet for at least 2 minutes before transferring them to a cooling rack. Repeat with the remaining dough.
Store in a covered container, at room temperature for up to 4 days.
To freeze: Scoop the dough to form the cookies, place them on a pan and freeze. Once frozen, place them in a freezer-proof container or storage bag for longer storage. When ready to use, remove the cookies from the freezer and spread them out on a cookie sheet. Allow them to thaw in the refrigerator overnight, then bake as directed.