I'm kind of a peanut butter freak. The other day I had the hankering, so I made these. I was out of the chocolate chunks, so chips worked just fine. The trick is to underbake them. Here it is, straight from Ina Garten:
1/2 pound unsalted butter at room temperature
Peanut Butter Chocolate Chunk Cookies
1-1/2 cups light brown sugar, packed
2/3 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup good smooth peanut butter
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound good semisweet chocolate chunks
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks. Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.
brittip: I think her cookies must be huge--if you're not going to make huge cookies, take them out sooner than 17 minutes; my first batch was dry.