Chocolate Peanut Butter Chip Cookie

Last week, my deskmate and colleague Zack and I were faced with the need for some freshly baked cookies when we reached our afternoon slump. We settled for microwaving a paltry bag of Famous Amos chocolate chip cookies we found in the vending machines for $.65 accompanied by a half pint of milk. Needless to say, they were not very good. So tonight (as I typed out my very first post), I baked some chocolate peanut butter chip cookies. I actually don’t have very much cookie making experience and wasn’t sure where to start. So I took the recipe straight from the back of the sack of Reese’s Peanut Butter Chips. I only adjusted the time a bit because they weren’t quite baked all the way through. They smelled fantastic and turned out very delicious, chewy, and really lovely with a glass of soy milk. The recipe certainly does not need improvement.

Chocolate Peanut Butter Chip Cookies

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup cocoa
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1-1/4 cups (2-1/2 sticks) unsalted butter, softened
  
• 2 cups sugar
  
• 2 eggs
• 2 teaspoons vanilla extract
  
• 1-2/3 cups (10-oz. pkg.) Reese’s Peanut Butter Chips
  

Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet (I put these on parchment paper and they turned out fine).

3. Bake 10-12 minutes. (I found that after the 8-9 minutes as per the directions, the cookies were definitely not done all the way through. Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack.