Chubby Chunk Double-chip Peanut Butter Cookies

A couple of months ago I went through my cook books and made a list of all the desserts I want to make by the end of the year. I came up with about 2 dozen decadent desserts. The only rule (for the sake of my waistline) was that I could only make something off of the list if I had a reason to share. These cookies made the list. I made them for the going away party we threw for some good friends who moved to Washington D.C. This recipe comes from a cookbook my cousin Steph put together a couple of years ago. She collected tried and true recipes from friends and family and this has become my go-to cook book in many ways. Thank you Stephanie for being such a crafty, creative, inspiration and thank you Lorraine Olsen of Layton, Utah for submitting the recipe.

Chubby Chunk Double-chip Peanut Butter Cookies
1/2 cup butter softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. baking soda
1 tsp. vanilla
2 cups flour
1 cup chunky peanut butter
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

Preheat oven to 350. Lightly grease cookie sheets or line with parchment.
Cream butter and sugars in large bowl.
Beat in eggs, baking soda, and vanilla until well blended. Beat until dough is stiff and smooth. Blend in flour and peanut butter.
Stir in chocolate and peanut butter chips.
Drop dough onto cookie sheets. Press down slightly to flatten.
Bake 12-14 minutes (dough will appear underdone). Do not over bake.
Let cookies cool on cookie sheet for about 1-2 minutes then remove to wire racks to cool the rest of the way.
Makes about 3 dozen cookies.
(Standard Examiner, April 4, 2000)