Chewy Chocolate Cookies with Peanut Butter Chips

This week has included a larger-than-average amount of baking.
Therefore, it has been a good week! 😀

 

One occasion that led me to baking was my brother’s birthday. Now, normally, I would make him a cake or our family’s traditional Oreo Dessert. However, Zach recently moved many miles away to the Big Apple, and past experiences have told me that cakes don’t travel extremely well for such long distances. Cookies, on the other hand, are pretty good travelers.

This recipe, sorry to say, is not my own creation. It’s from my friend Reese. You all know Reese. He makes some well-known peanut butter cups… He also makes a delicious chocolate and peanut butter puff cereal. He works for the Hershey Company. You know who I’m talking about. 😉 For these cookies, we use Reese’s Peanut Butter Chips, and the recipe is super handy– right on the back of the bag!

I usually like the recipes I post to be either my own creation or my own adaptation of someone’s recipe, but this cookie recipe is so good as it is that it needs no changing at all!

See what I mean? It’s perfect. So I won’t take credit for creating it, but I’ll take credit for introducing you to its greatness.

Ingredients:

• 2 cups sugar
• 1 1/4 cups (2 1/2 sticks) butter or margarine, softened**
• 2 eggs
• 2 tsp. vanilla
• 2 cups flour
• 3/4 cups cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 2/3 cups (10 oz. package) Reese’s Peanut Butter Chips
• optional: substitute 2/3 cup of the Peanut Butter Chips for white chocolate chips

** To those of you who are opposed to margarine, consider letting this recipe be an exception. It’s the only recipe I use it in– I think it makes for a better-textured cookie than butter.

Instructions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together the dry ingredients (flour, cocoa, baking soda, and salt).
3. In a large bowl, cream together the butter and sugar. Beat until fluffy, then mix in the eggs and vanilla. Gradually add in the flour mixture.
4. Stir in the peanut butter (and white, if using) chips.
5. Drop by heaping teaspoon-fuls onto an ungreased cookie sheet. Bake for 8 to 9 minutes. (Do not over bake them! They’ll puff up while baking and be quite soft still when they’re done, and they flatten as they cool.)
6. Let the cookies cool a little, transfer them to a cooling rack, then let them cool completely.

This is how I like my cookies: loaded with chips!

I’m hoping the cookies are still somewhat intact by the time they arrive…
Even if they’re broken up, they’ll still be delicious.

Happy birthday, Zach! Enjoy the day and these cookies!

So far, brownies and cookies have given me the best luck when shipping homemade goods.
What’s your go-to homemade mailing treat?

© Milk & Cereal. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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