This recipe is adapted from one I found in the March 2011 issue of Woman's Day magazine. (The original recipe can be found here.) It looked completely delicious, so I decided to make it yesterday in spite of the gloom of illness that has recently enveloped our house.
My cookies turned out a bit different from the ones in the magazine picture, but they are quite delicious nonetheless.
Peanut Butter Chip Chocolate Cookies
makes 48 cookies
2 cups all-purpose flour
1 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp salt (scant)
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 10-oz. pkg peanut butter chips
1. Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa, baking powder, and salt.
3. Using an electric mixer, beat the butter and sugar in a large bowl on medium speed until fluffy. Beat in the eggs, one at a time. Reduce the mixer speed to low and add the flour mixture, mixing just until combined (the batter will be very stiff). Stir in the peanut butter chips.
4. Drop rounded Tbsp-size mounds of the batter 2 inches apart on the prepared baking sheet. Bake until firm around the edges but still soft in the middle, 10 to 12 minutes. Let the cookies cool for 5 minutes on the baking sheet before transferring to wire racks to cool completely.
That's it! Pretty easy, huh?
Mine came out quite ball-shaped, which made it a little difficult to tell when they were done. If you run into the same issue, I might suggest flattening them with a glass before you stick them in the oven; if they are shaped more like a traditional, flatter cookie you'll be able to tell if the edges are firm and the middle is soft. They are easy to over-bake, so be sure to keep an eye on them and err on the side of ever-so-slightly underbaked, remembering that they'll continue to cook a little bit while they are cooling on the baking sheet.
I hope you enjoy them as much as we have! Have a wonderful day!
My cookies turned out a bit different from the ones in the magazine picture, but they are quite delicious nonetheless.
Peanut Butter Chip Chocolate Cookies
makes 48 cookies
2 cups all-purpose flour
1 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp salt (scant)
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 10-oz. pkg peanut butter chips
1. Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa, baking powder, and salt.
3. Using an electric mixer, beat the butter and sugar in a large bowl on medium speed until fluffy. Beat in the eggs, one at a time. Reduce the mixer speed to low and add the flour mixture, mixing just until combined (the batter will be very stiff). Stir in the peanut butter chips.
4. Drop rounded Tbsp-size mounds of the batter 2 inches apart on the prepared baking sheet. Bake until firm around the edges but still soft in the middle, 10 to 12 minutes. Let the cookies cool for 5 minutes on the baking sheet before transferring to wire racks to cool completely.
That's it! Pretty easy, huh?
Mine came out quite ball-shaped, which made it a little difficult to tell when they were done. If you run into the same issue, I might suggest flattening them with a glass before you stick them in the oven; if they are shaped more like a traditional, flatter cookie you'll be able to tell if the edges are firm and the middle is soft. They are easy to over-bake, so be sure to keep an eye on them and err on the side of ever-so-slightly underbaked, remembering that they'll continue to cook a little bit while they are cooling on the baking sheet.
I hope you enjoy them as much as we have! Have a wonderful day!
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