Rich and Delicious Chocolate Peanut-Butter-Chip Cookies

The marriage between peanut butter and chocolate has always been one of my favorite flavor combinations - hence my love for a good Reese’s Peanut Butter Cup!  So one day while mindlessly wandering down the baking aisle in the grocery store I saw a bag of peanut butter chips and thought, oh now this is something I need in my pantry!  Fast forward to an open house weekend with the ever present quandary of which cookies to bake, when I spotted the peanut butter chips in my pantry.  At that moment I knew exactly what I was going to do - make one of the most highly requested cookies (chocolate chocolate chip cookies) and do a little twist by substituting the chocolate chips with the peanut butter chips. 

And oh my, these cookies are pure heaven!  They’re rich, pillowy soft, and deliciously moist, and if eaten while they’re still warm, you get bits of melty peanut butter that just leave you wanting to eat more!  I hope you like these as much as I do (and so many of my open house guests do too)!  

Chocolate Peanut Butter Chip Cookies

Preheat oven to 350 degrees

Ingredients:

• 1 cup butter (2 sticks), softened
• 1 cup white sugar
• ¾ cup brown sugar, tightly packed
• 2 large eggs 
• 2 teaspoons vanilla
• 1 ¾ cups flour
• 1 ¼ cups cocoa powder
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 ½ cups peanut butter chips 

Directions:

Cream together the butter and sugars until well combined.  Add in the eggs and vanilla and beat until light and fluffy.  Slowly add in the flour, cocoa powder, salt, and baking soda until just combined.  Stir in the peanut butter chips.  

Drop or scoop into approximately 1” spoonfuls onto a parchment covered cookie sheet (if you use a medium scoop - it’s 2 tablespoons).  If you want them to be a little more shiny after they’re baked, you can roll each one in the palm of your hand.  The mixture is a little crumbly so don’t worry if they fall apart a little! 

Bake the cookies for 9 minutes.  They will be just starting to crack on the tops and may look underdone, but take them out anyway as they still cook a little while they’re cooling.  Let cool for about 5 minutes and then place on a cooling rack to cool completely.

Recipe adapted from lovefromtheoven.com