Saturday, May 26, 2012

Peanut Butter Chip Chewy Chocolate Cookies

Ok, these are, bar none, one of my favorite cookies in the world.  It's obvious because I will make a batch just for myself (I have a house full of peanut butter non-lovers).  But for those of us who are not crazy, these really scratch the salty/sweet itch.  But you have to promise me that when you make these you will only eat them fresh and warm out of the oven or warmed up in the microwave.  Those peanut butter chips have to be gooey in order to really experience the joy of these cookies.  This recipe is adapted from the recipe on the back of the Reese's Peanut Butter Chip bag.


1 1/4 cups (2-1/2 sticks) butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup unsweetened powdered cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (1-2/3 cups) peanut butter chips

Preheat oven to 350 degrees.

In the bowl of an electric mixer cream butter and both sugars together until light and fluffy.  Add eggs one at a time, mix well.  Add vanilla, mix well.

Meanwhile, in a large bowl stir together flour, cocoa, baking soda and salt.  

Add dry ingredients to wet 1/3 at a time, mixing well after each addition.

Mix in peanut butter chips by hand.

Drop by rounded teaspoons onto ungreased cookie sheet.  Bake 8 to 9 minutes (Do not over bake; cookies will  be soft).  Cool slightly, remove from cookie sheet and CHOW DOWN!  Makes about 4 dozen.

OR you can make these into bars by spreading the batter onto a greased 15-1/2 x 10-1/2 inch jelly-roll pan.  Bake at 350 for 20 minutes or until set.  Cool completely in pan.  

HELPFUL HINTS - I already covered eating them warm and not over baking, but it's also important to freeze these over night for storage.  I don't know if it's all the butter or what, but if they sit on the counter over night (even if they're in an air tight container) they are stale the next day.  

Chewy Peanut Butter Chip Cookies
P.S. Your welcome ;)
<3, Sharla