Chocolate Peanut Butter Chip Cookies

I spotted these cookies on Tastespotting and I moved them right to the top of my “cookies to make” list. I’m on quite a chocolate kick this week, making the Tuesdays with Dorie cookies plus another decadent cake for a birthday celebration at work. I’ll post that cake soon. So I figured I would continue the trend and make a chocolate cookie. It’s hard to go wrong with a chocolate and peanut butter cookie!

I love cookies that use basic ingredients that you have in the cupboard. I did end up using up the last bits of sugar in the house, so I need to restock. I didn’t have any peanut butter chips, which I was surprised since I swear I have about 12 different bags of chips in there: mint, butterscotch, cinnamon, chocolate raspberry swirl, but no peanut butter.

These came together in about 10 minutes, and then take 10 minutes to bake. They don’t look fancy, but they are tasty. My husband thought that the unbaked dough was excellent, but he’s an unbaked cookie dough type of guy. I prefer my cookies baked! From talking with my friends, I guess I am the odd one out that I don’t eat the dough. These are best hot from the oven, when everything is still soft and gooey, but they are still pretty tasty later, too. They have a good balance of flavors, chocolaty without being too heavy, with a nice peanut butter flavor.

1 cup butter
½ cup peanut butter (I used creamy)
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

Preheat oven to 350 degrees F. Line two cookie sheets with silicone baking mats and set aside.

In a large mixer bowl, cream together the butter, peanut butter, and sugar. Once the mixture is combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, stir in the peanut butter chips.

Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes, until set. Cool on wire racks.

Recipe from My Baking Addiction, who adapted the recipe from All Recipes.