Sunday, July 13, 2008

Chocolate Peanut Butter Cookies

A few of you have let me know that, indeed, you would appreciate the recipes for my cookies. So, here we go with the first one. 

Chocolate Peanut Butter Cookies
recipe originally obtained from

1 Cup butter, softened
   3/4 Cup creamy peanut butter
3/4 Cup white sugar    
        3/4 Cup packed brown sugar

Preheat oven to 350 degrees. Cream together butters and sugars until smooth.

2 eggs                       
1 t. vanilla extract     

Beat in the eggs one at a time, then stir in the vanilla.

2 1/3 Cup flour        
  1/3 Cup cocoa powder*
1 t. baking soda        

Combine the dry ingredients and stir into the butter mixture.

               1 Cup (heaping) chocolate chips**
            1 Cup (heaping) Reeses Pieces**

Mix in chocolate chips and Reeses Pieces. Bake for 8-10 minutes***. Let cool for 1-2 minutes before removing from tray, or the cookies will fall apart.

A few quick notes on this recipe:

*The last time I made these, I used a combination of regular cocoa powder and dutch processed dark cocoa powder and it was fantastic!   

**Originally, the recipe called for 1 C of both chocolate chips and peanut butter chips, AND 10 Reeses Peanut Butter Cups chunked and added!  I thought this was complete overkill, so I eliminated the Peanut Butter Cups, heaping the cups of the others instead. I also changed the peanut butter chips to Reeses Pieces for a little different texture because I like it better. Add the Peanut Butter Cups if you like, but be warned, this cookie is very rich even without them!

***The cook time on these will vary, obviously, based on your oven. These are meant to be a soft cookie, so you can adjust cooking time to make them as crunchy (or not) as you like. We think they are best eaten frozen!


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