I’m in danger of liking chocolate when I make these cookies, y’all! Especially when I tweaked the original recipe and added dark cocoa and a bit of espresso powder. Those two simple additions transformed these cookies from delicious to absolutely irresistible!
Chewy Chocolate Peanut Butter Cookies
(slightly adapted from Hersheys.com)
- 2 eggs
- 2 teaspoons vanilla extract
- 1-2/3 cups REESE’S Peanut Butter Chips
- 1-1/4 cups butter or margarine
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup dark chocolate cocoa
- 1 tsp espresso powder
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda, espresso powder, 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.
3. Bake 8 to 9 minutes. (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. Cool completely. Makes about 54 cookies.
Now, I may have mentioned how I despise making cookies, because they bake, then another pan bakes, then another. It’s just torture for me! These, however, I don’t mind making because this recipe yields so many cookies. I can make one batch and have enough to feed the family, as well as shipping some to my favorite niece at college. She told me her suitemates thought these totally rocked, by the way. And, even better…the cookies truly do remain chewy. See why I’m on the threshold of actually liking chocolate now?