I made cookies a few weeks ago – and they were okay. I didn’t say anything about it because they were just that. okay. Chocolate and peanut butter, but not quite peanut butter-y enough. So I tried making them again. This time I added more peanut butter. As I was finishing up the batter, and preparing to bake I was unsure – afraid they wouldn’t be chocolate-y enough, so I tossed in some dark chocolate chips, just to be sure.
And this is what came out of my oven: Heavenliness on a cookie sheet!
I have to tell you, after changing up the recipe and making it my own – these are definitely worth heating up the oven for even though it is the end of July. And if not now, save this one for later. They are de-lish.
Now, here’s the recipe, just for you!
Chocolate Peanut Butter Cookies
Ingredients:
1/2 cup plus a tablespoon of unsalted butter, softened
1/2 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup peanut butter chips
2 handfuls of dark chocolate chips
Instructions:
Preheat the oven to 375 degrees (F). Cream the butter, peanut butter and the brown sugar. Add the egg and vanilla and beat until smooth. In a separate mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet, blending until mixed well. Toss in the chips. Drop the dough in heaping tablespoons on the pan, I flattened mine just a little bit, and bake 10-12 minutes.
They are fabulous warm from the oven, but soft and chewy at room temperature too. Perfect with a cold glass of milk.
Enjoy!
daily portion 