Peanut Butter Chocolate Chip cookies

• 1 cup Butter, Softened
• 1 cup Peanut Butter
• 1 cup White Sugar
• 1 cup Brown Sugar
• 2 whole Eggs
• 2-½ cups Flour
• 1-½ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• 1 bag Semi-Sweet Chocolate Chips (12 Ounce Bag)
• 1 bag Milk Chocolate Chips, 12 Ounce Bag

 1. Make sure the butter is soft (sitting on the counter works best for this but I zapped mine for about 30 seconds on power 4 in the microwave). In a large bowl, beat together the butter and peanut butter until it is well combined.
2. Add the sugars and eggs and beat for about 2 minutes or until the mixture is frothy.
3. Combine the dry ingredients in a separate bowl.
4. Add the dry ingredients into the butter and sugar mixture, mix for about 1 minute, making sure it is well combined.
5. Stir in the chips just until well combined.
6. Place dough in fridge for an hour or up to overnight.
7. Preheat oven to 350 F. Place dough on a large cookie sheet 4 across and 4 down the length of the pan, in balls that are about 1 1/2 inches in size.
8. Bake at 350 F for 8 minutes. Do not overbake, take them out of the oven just after they start to crack and let them finish cooking on the sheet as it cools down.
9. Eat and share! Or freeze some of the balls for later—otherwise you will be getting a round belly from eating too many.

I got the recipe through Pinterest: 

http://tastykitchen.com/recipes/desserts/peanut-butter-chocolate-chip-cookies-9/