Chocolate Peanut Butter Chip Cookies

This is a recipe I have used (and have been tweaking!) for almost a decade. Despite the fact that these cookies are made from basic ingredients that any baker should have on-hand, I rarely see the combination at bake sales, cookouts, or parties.

This is probably my favorite cookie recipe and making them is so simple that I didn’t even think to take step-by-step photos until the batter was already finished. So I hope that where this recipe is lacking in photographs it makes up for itself in tastiness!

Ingredients (Makes about 5 dozen cookies):

2 cups Reese’s peanut butter chips
2 cups granulated sugar
1 1/2 cups butter, melted
2 cup all-purpose flour
2 eggs
1 tsp vanilla
3/4 cup unsweetened cocoa powder
2 tsp baking powder
pinch of salt

Preheat oven to 350.

Mix butter and sugar in a large bowl. Add vanilla and eggs, and beat with a hand-mixer until combined.

In a separate bowl combine flour, cocoa, baking soda, and salt.

Slowly stir the flour mixture into the original bowl and mix with a wooden spoon.

Add the peanut butter chips and stir until evenly distributed throughout the batter.

Place rounded spoonfuls of dough onto ungreased cookie sheets as shown. I used a bit more than a teaspoon for each cookie.

Note: Whatever size you choose to make your cookies, just make sure it is consistent throughout that batch – different sizes require different bake times!

Bake for 8-10 minutes. Allow pan to cool for 2 minutes. Move cookies to wire cooling rack; let pans cool completely before using for a new batch. Enjoy!!

- Chef Genny

Chocolate Peanut Butter Chip Cookies
Yields 4
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Ingredients
  1. 2 cups Reese's peanut butter chips
  2. 2 cups granulated sugar
  3. 1 1/2 cups butter, melted
  4. 2 cup all-purpose flour
  5. 2 eggs
  6. 1 tsp vanilla
  7. 3/4 cup unsweetened cocoa powder
  8. 2 tsp baking powder
  9. pinch of salt
Instructions
  1. Preheat oven to 350.
  2. Mix butter and sugar in a large bowl. Add vanilla and eggs, and beat with a hand-mixer until combined.
  3. In a separate bowl combine flour, cocoa, baking soda, and salt.
  4. Slowly stir the flour mixture into the original bowl and mix with a wooden spoon.
  5. Add the peanut butter chips and stir until evenly distributed throughout the batter.
  6. Place rounded spoonfuls of dough onto ungreased cookie sheets as shown. I used a bit more than a teaspoon for each cookie.
  7. Bake for 8-10 minutes. Allow pan to cool for 2 minutes. Move cookies to wire cooling rack; let pans cool completely before using for a new batch.
Notes
  1. Whatever size you choose to make your cookies, just make sure it is consistent throughout that batch - different sizes require different bake times!
Half Baked Cooks http://halfbakedcooks.com/

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