Bakery Style Peanut Butter Cookies

1 cup soft butter
¼ cup oil
1 cup peanut butter
1 ¾ cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups mini semi-sweet chocolate chips

Cream butter, oil, peanut butter and brown sugar with an electric mixer on medium-high for 2+ minutes or until well blended. Hand stir in eggs and vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Stir in mini chocolate chips. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough.  Gently roll into balls. Press the tops into a bowl of Reese’s Pieces. Flatten slightly. For a richer flavor and smoother texture, refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  
Bake at 375 degrees for 10+  min. 
Let set. Share!