{the BEST peanut butter chocolate chip cookies}

What makes these the best?  Mmmmmmm...it's the perfect consistency--soft but with a little bit of crunch from the now crispy sugar they were rolled in, the richness of the chocolate chips complements the smooth peanut butter exactly as it should, and quite simply, they melt in your mouth!  These have been our family's favorites for a long time, and anytime I serve them or take them anywhere, they're always immediately snapped up.  I like using Guittard or Ghirardelli chocolate chips (I'm a milk chocolate girl ☺), because I like their large size. The more chocolate, the better!  

{The BEST Peanut Butter Chocolate Chip Cookies}

1 c. sugar

 1 c. packed brown sugar 

1 c. peanut butter 

1 c. butter, softened

 2 eggs 

2 1/2 c. flour

 1 tsp. baking soda

 2 c. chocolate chips (I use the large Ghirardelli milk chocolate chips) 

 Preheat the oven to 325. Cream together the butter, peanut butter, and both sugars; beat in eggs. Stir together flour and baking soda; add to creamed mixture. Beat just until well mixed. Stir in chocolate chips. Roll into balls, then roll them in granulated sugar. Place on cookie sheet about 1 inch apart. Use two fingers to press them down slightly. Bake 12-15 minutes, or until lightly browned. Cool slightly before removing from pan and transferring them to a cooking rack.

DEE-licious!