Sunday, April 17, 2011

Chocolate Cookies with Peanut Butter Chips

The last few weeks were a little rough. I barely saw my kitchen, my bed or my boyfriend. Meanwhile, my little graduate school community was experiencing quite a few hardships. So, I decided to bring cookies into school. Because cookies make everything better.
There is something about getting lost in the ritual of baking that calms me down. It's funny, because I don't consider myself a baker (I'm much more natural as a cook because I tend to think of measuring as an option). Maybe growing up in a house where my mother baked to solve problems or soothe heartache actually rubbed off on me. I love the smell of butter and sugar coming together, and the way the aroma of vanilla extract rises out of the bowl as I add it. Snacking on dough while rounding spoonfuls of batter onto a cookie sheet is sweet (pun intended). Concentrating on getting the right amount of flour and baking soda and salt puts my mind in the kitchen and nowhere else. I'm hoping the people that eat these cookies will have a moment of relief as well. 
Chocolate Cookies with Peanut Butter Chips
By Reese's

2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup cocoa powder
1/2 teaspoon salt
1-1/4 cups (2 1/2 sticks) butter, softened
2 eggs
1-2/3 cups (10 ounce bag) peanut butter chips
2 cups sugar
2 teaspoons vanilla

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix together flour, baking soda, cocoa powder and salt, then set aside.

In the bowl of a standup mixer, beat butter and sugar together until fluffy and well combined. Add eggs, one at a time, then add vanilla. Once wet ingredients are well combined, add the dry mixture slowly. 

Once all ingredients are well combined, add peanut butter chips. Drop rounded teaspoons of dough onto ungreased cookie sheets. Bake for 8-10 minutes. Do not bake over 10 minutes. The cookies will rise in the oven, but will fall while cooling. 

Makes approximately 4 dozen cookies. Maybe more, if you don't eat the dough while cooking, like I did...Enjoy with milk.


  1. This looks so easy and delicious. I think I'm going to have to try this recipe out this week.

  2. Hey, so I tried this recipe and only got 3 dozen cookies but they were incredibly flat. And really thin. I thought that would be an attribution of the warm dough, so I put it in the fridge for a while and made my second batch. Those also turned out flat as a pancake and really big. Do you have any suggestions of how to get them to look like yours? Should I spoon less dough?

  3. Hey Ryan, sorry for the delayed response--they should be pretty flat. If you do nothing with the dough after mixing it, just put it straight onto the pan and let the cookies bake until they look almost done, they should be puffy when you pull them out but should flatten out as they cool. Mine were pretty flat but still very chewy. Were yours chewy? Hope this helps.


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