• Preheat oven to 350 degrees F.
• Line a baking sheet or two with parchment paper.
• Using a mixer, cream butter until light and creamy for 2 minutes.
• Add in sugar and brown sugar and continuing creaming for 1-2 more minutes.
• Add in egg and egg yolk, one at a time, mixing until each is fully incorporated into batter.
• Add in vanilla extract and mix.
• In a separate bowl, combine flours, unsweetened cocoa powder, baking soda, baking powder and salt using whisk until very well combined
• Add dry mixture to wet mixture, mixing until combined, then fold in the peanut butter and chocolate chips.
• Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet. Also can use a smaller scoop, just scoop one scoop on top of the other to get soft, thick fudgy cookies, like a double scoop of dough. Place some extra peanut butter and chocolate chips in between each scoop and some on top if desired if you really want to burst the flavors out!
• Space dough at least 2" apart - 6 per cookie sheet
• Bake for approximately 12 -14 minutes. I like to do 12 minutes.
• Cookies should be starting to firm up but still soft in the middle.
• Remove from oven and let set on cookie tray for a couple of minutes and then allow them to cool on a wire rack.
• Allow to cool completely prior to storing.

Peanut Butter Drizzle

• Melt peanut butter chips with canola oil in microwavable bowl, for 20 seconds, and then another 15 seconds if needed, stirring well in between.
• Put in ziplock bag, snip end and glaze peanut butter drizzle back and forth across cookies.

Or

• Melt peanut butter in microwave 20 seconds or so and put in ziplock bag, snip end and glaze peanut butter drizzle back and forth across cookies.
• Add sprinkles, let set until drizzle has set.
• Makes approximately 18-22 cookies.