This recipe is from the back of the bag of Reese’s Peanut Butter Chips (see picture below). The cookie is fabulous. It’s like a peanut butter cup in cookie form.
My daughter made these cookies for a “Back of the Box” themed Cookbook Club meeting. She loves peanut butter. She saw the chips. She read the recipe on the back of the bag. She made the cookies. Everyone swooned. End of story.
Well, not quite the end of the story because now I’m posting the recipe, as is, lifted right off the back of the Reese’s Peanut Butter Chip bag. You’ve just read the recipe and my swooning review. You are going to go out to get a bag of Reese’s Peanut Butter Chips. You are going to make the cookie. You and yours will swoon. You’ll go down as one of the best cookie bakers EVER!
End of story.
Chocolate Peanut Butter Chip Cookies
- 3/4 cup cocoa powder (natural baking powder-like Hershey’s, NOT Dutch processed cocoa powder)
- 1 teaspoon baking soda
- 1 10 oz. pkg REESE’S Peanut Butter Chips – divided use
- 1 1/4 cups butter (2-1/2 sticks), at room temperature
- 2 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 350°F.
- Stir together flour, cocoa, baking soda and salt; set aside.
- Beat butter and sugar in large bowl with mixer until fluffy, 3-5 minutes.
- Add eggs and vanilla; beat well.
- Gradually add flour mixture, beating well.
- Stir in most of the peanut butter chips. Hold out some peanut butter chips to decorate the tops of the cookies before baking.
- Drop by rounded teaspoons onto ungreased, preferably parchment lined, unrimmed cookie sheet. If desired, press 2, 3, or 4 peanut butter chips onto the top of each cookie.
- Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.)
- Cool slightly; remove from cookie sheet to wire rack. Cool completely.
- Makes about 4 dozen cookies, but depends on the size of your cookie.
Thanks for stopping by my kitchen today!