On a whim last weekend, I decided it was time to use the peanut butter chips I’d had in my pantry for who knows how long. A quick Google search of peanut butter chip recipes led me to this one, and within an hour I had quite possibly the best chocolate cookies EVER.
I apparently made my cookies a little smaller than the original recipe called for, because I ended up with closer to three dozen than two, but that was a good thing because I brought all three dozen in to the office and they were gone in no time.
The cookies are soft and chewy with a rich chocolate flavor, and the peanut butter chips added just the right amount of salt and creaminess. They may possibly be the perfect combination of chocolate and peanut butter that you would want in a cookie.
1 cup butter
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Yields 2-3 dozen, depending on size.
Recipe from Allrecipes.com.