Have you had chocolate peanut butter chip cookies before? If not, you are in for a treat because these soft cookies are the perfect combination of chocolate and peanut butter!
Growing up, once August started, my Mom would ask the four of us Barz children, what cookies we wanted to bake for our school lunches. For several days, we would have marathon baking sessions baking double batches of 6 or 8 different varieties of cookies. Chocolate peanut butter cookies were always in that rotation as were zebra cookies. Once the cookies were baked, we enjoyed a couple as they were warm from the oven and the rest were wrapped in pairs of two for the freezer.
Once school started, Mom would send us out to the extra freezer in the garage to pick the cookies we wanted for the day. By lunch time, our cookies were thawed so we could enjoy our homemade cookies – much to the envy of our friends and classmates.
Chocolate chip peanut butter cookies are a recipe for which I can’t claim any credit because it’s on the back of every bag of Reese’s peanut butter chips that you buy. In case you don’t have a bag on hand, I’m sharing the recipe for chocolate peanut butter chip cookies because I love the soft-baked perfection of these cookies.
Done correctly, this cookie is under baked, gooey goodness that has the perfect ratio of chocolate to peanut butter. It is also one of my favorite cookie dough’s to eat!
2 cups all-purpose flour (add more for fluffier cookies)
3/4 cup cocoa
1 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) margarine, softened
2 cups sugar
2 teaspoons vanilla
1 2/3 cups (10 ounce bag) peanut butter chips
Preheat oven to 350 degrees.
Cream butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla.
Gradually add in cocoa, baking soda and flour. Beat until all mixed. Stir in peanut butter chips.
Drop by teaspoon (or cookie scoop) onto ungreased cookie sheet. Bake 10 minutes. The cookies will be soft, so allow them to cool on the cookie sheet slightly before removing to a wire rack.
The cookies will puff when baking and flatten when cooling. This recipe makes about 4 dozen cookies.