Peanut Butter. Chocolate. Need I say more?
Tell me, have you ever seen anything more precious? So cute!
A chocolate-y, peanut-y piece of heaven.
Now, whatever you do, do NOT taste the batter. Do NOT! I’m warning you. You might not get these cookies baked if you do.
So, I have to tell you something. This is the 1st time I tried dropping the cookie sheet from 8″ high onto the counter when the cookies were fresh from the oven (someone’s suggestion for the perfect cookie). The 1st time I did it, it worked great! Look how flat they got. No more chubby, pudgy center.
The 2nd time, not so much luck. Ouch! Cookie catastrophe!!!
Thanks. I know. Right?
So p.s. – note to self – use 2 hands if you’re going to drop your cookie sheet on the counter to flatten your cookies.
But all is well that ends well. These cookies are some seriously rich, decadent and creamy-delicious cookies. Even the poor ugly ones.
- 1 cup butter, room temperature
- 1½ cups white sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 (10-ounce) package Reeses peanut butter chips
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a mixing bowl, cream together the butter and sugar on medium speed. Add the eggs and vanilla. In a medium-size bowl, combine the flour, cocoa, baking soda and salt. Slowly add to the creamed mixture continuing to mix. When thoroughly mixed, fold in the peanut butter chips.
- Using a cookie scoop, drop cookies onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Recipe slightly adapted from All Recipes @ Peanut Butter Chip Chocolate Cookies.