I love peanut butter and chocolate. When I saw this recipe I knew that I had to make them! I found this recipe on page 164 of the March 2011 issue of Woman's Day, but it can also be found here. These cookies were really good. I will be sure to make them again! This recipe calls for 2 10-oz packages of peanut butter chips. I only had one bag and they came out great. My husband thought that if I had added more peanut butter chips that they would have been more peanut butter than he would like,
- 2 cups of all-purpose flour
- 1 cup of unsweetened cocoa
- 2 teaspoons of baking powder
- 1/2 teaspoons of kosher salt (I used regular salt)
- 2 sticks (1 cup) of unsalted butter, at room temperature
- 1 1/2 cups of granulated sugar
- 2 large eggs
- 2 10-oz packages of peanut butter chips (3 1?3 cups)
- Heat the oven to 350ºF.
- Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa, baking powder and salt.
- Using an electric mixer, beat the butter and sugar in a large bowl on medium speed until fluffy.
- Beat in the eggs, one at a time.
- Reduce the mixer speed to low and add the flour mixture, mixing just until combined (the batter will be very stiff).
- Stir in the peanut butter chips.
- Drop rounded tablespoon-size mounds of the batter 2 inches apart on the prepared baking sheets.
- Bake until firm around the edges but still soft in the middle, 10 to 12 minutes.
- Let the cookies cool for 5 minutes on the baking sheets before transferring to wire racks to cool completely.