I know a lot of people are probably cookie-d out by now and a lot of people had trays of cookies around or were busy baking trays of cookies over the holidays. However, not me. I was busy moving. Our closing happened the week before Christmas so I was busy with packing and moving on a daily basis. I only made one batch of cookies and that was some Chocolate Peppermint Thumbprints to take to a friends house on Christmas Day. Never even took a photo of those cookies. These would be a great idea to keep in mind for Valentine’s Day if you don’t want to decorate Sugar Cookies!
So, with all that said, I was in the mood for a cookie and I was in the mood for something chocolate. I went on the search and found some peanut butter chips I had bought from Trader Joes. That was going to be the perfect addition to a cookie so I got right on it.
The recipe comes from allrecipes.com, my main source of searching when I want to make something. These cookies never get hard which is a good thing for Grumpy’s sake. As a matter of fact, he is the one who ate most of these (shhh, I didn’t tell you that!). I loved the crispy edges, chewy cookie with hit of peanut butter chip. Perfect cookie for my craving.
These will stay on my list of cookies that Grumpy likes and cookies that I can make that he won’t complain about. 😉
Chocolate Peanut Butter Chip Cookies
adapted slightly from allrecipes.com
makes approximately 2-3 dozen depending on size of cookie
1 cup (2 sticks) unsalted butter, softened
1-1//4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon salt
3/4 teaspoon baking soda
2 cups peanut butter chips
Preheat oven to 350 degrees.
In a large mixing bowl using hand mixer on medium speed, mix butter and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Add vanilla extract with last egg.
In a large bowl, sift together flour, cocoa powder, salt, and soda. Stir into butter mixture until combined. Fold in peanut butter chips.
Scoop by tablespoons (I use a small cookie scoop) onto parchment lined cookie sheet. Bake 8-10 minutes (I found I needed to bake at least 10 minutes).
Store in an airtight container (if you have any left to store!)
Notes: I got about 3 dozen cookies. Original recipe states it makes 2 dozen.
Tip: to soften butter slightly, place unwrapped stick of butter in microwave and microwave on high in 15 second intervals. Keep a close eye, you shouldn’t need much more than 30 seconds or it will start to melt (depending on the wattage of your microwave).