Averie Cooks

-1 To a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed cream together (mix together; there is no actual cream involved) the butter, peanut butter, and sugars until smooth and fluffy. Stop to scrape down the sides of the bowl.
-1 Add the dry pudding mix (you're not making pudding; just add the dry mix), eggs, additional egg yolk, vanilla, and beat for 1 minute on medium-high speed.
-1 Add the flour, baking soda, salt, and beat on medium-low speed until just incorporated; don't overmix.
-1 Use a large cookie scoop to portion out mounds of dough onto a parchment or plastic-lined cookie sheet or dinner plate. Wrap with plastic wrap to cover, and place the plate in the fridge to chill for 2 hours. Tip - To speed up this process, place it in the freezer for 30-45 minutes. Do not skip chilling the dough as your cookies will bake thinner and be more prone to spreading.
-1 Preheat oven to 350F, place dough on a Silpat-lined baking sheet, and bake for 15 to 17 minutes, or until just done. Because these are jumbo peanut butter cookies, they’ll take a bit longer to bake than smaller-sized cookies so don't be alarmed. Tip - Always watch your cookies and not the clock when evaluating doneness, noting that the cookies will firm up as they cool so it’s okay to pull them from the oven even when they look a bit underdone.**
-1 Allow cookies to cool on the baking sheet for about 5 minutes before moving to a wire rack to cool completely.
-1 Once cooled, place a piece of wax paper or Silpat on a flat surface and then melt the dark chocolate melting wafers, semi-sweet chocolate chips, or Pound Plus Bars in a medium microwave-safe bowl in the microwave and heat in 30-seconds intervals, stirring between each burst until the chocolate has fully melted and can be stirred smooth.
-1 Dip each cookie halfway in the chocolate and then place them on the wax paper or Silpat to set.