Double Chocolate Peanut Butter Chip Cookies August 7, 2010Posted by Angela @ Making Food for Friends in dessert.
Tags: cookies, Reese's
I am not very good at baking. I don’t know what it is—my cookies come out flat, my cupcakes are usually burnt on the bottom, and my cakes sag in the middle. This cookie recipe, however, is the one that never fails for me. I’m convinced it’s because of a mistake I made the first time I made this recipe—the original recipe called for 2.5 sticks of butter, and I set out three sticks of butter to soften, accidentally adding all three sticks when it was time to cream the butter with the sugar. They turned out so well that I add the extra half a stick every time now! Good thing I don’t make them that often! I also added a half bag of chocolate chips instead of a full bag of peanut butter chips. Other than that, this is the recipe you can find on the back of any bag of Reese’s peanut butter chips. I love it, and the cookies are never around long when I make them!
Double Chocolate Peanut Butter Chip Cookies
2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
3 sticks of butter, softened
2 cups of sugar
2 tsp vanilla
Half of a bag of peanut butter chips
Half of a bag of chocolate chips
Pre-heat oven to 350F.
Mix together the flour, cocoa, baking soda, and salt in a bowl. In another bowl, beat the softened butter and sugar until fluffy. Add the eggs and vanilla, and mix well.
Slowly add the flour mixture to the sugar/butter bowl, mixing well after each addition. The batter will be thick and fudge-y at this time. Mix in the peanut butter and chocolate chips.
Drop teaspoons of the batter onto an ungreased cookie sheet. Bake at 350 for 9 minutes. Don’t overbake—they will look under-done when you take them out after 9 minutes but if you leave them on the pan for another 2-3 minutes after taking them out of the oven, they’ll be perfect. After the 2-3 minutes on the pan, transfer to a cooling rack until completely cool.
Should make about 40-45 cookies.