Chocolate Peanut Butter Cookies
recipe originally obtained from allrecipes.com
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.
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!