Dark Chocolate Peanut Butter Chip Cookies

Tonight Daddy and I are going to the Richmond race.    One of the great things about going to a race is that you’re allowed to bring in coolers.  That way you don’t have to spend a bunch of money on food and drinks or spend a bunch of time standing in line.  I’m in charge of the food.  Nothing fancy.  Daddy is not about the fancy food and fancy food doesn’t really fit the whole race thing. So sandwiches, chips, crackers, grapes and cookies.  I could have bought cookies.  I could have packed one of the boxes of Girl Scout cookies that’s hanging out in my freezer.  Nope, I decided I had to have chocolate cookies with peanut butter chips.

The recipe is based on the standard chocolate chip cookie recipe.  I just cut back on the flour and added a bunch of Hershey’s Special Dark cocoa powder.  Add half a bag of peanut butter chips and a few semi-sweet chocolate chips for good measure.  Voila.  Extra yummy.  The key here is to bring the eggs to room temperature and soften the butter on the counter.  Don’t try to soften the butter in the microwave.  Some of it will melt completely and you don’t want that.  Also, use the paddle attachment on the mixer if you’re using a mixer.  It will make the butter and sugar plenty fluffy, but still be sturdy enough to manage the batter when all the flour is added.

These are the tiniest bit chalky.  I think I over did it on the cocoa powder.  Maybe 1/4 C would be plenty.  Also, next time I’ll probably use a whole bag of peanut butter chips and leave out the semi sweets.  These would also be good with semi sweet chips and dried cherries.

Good? Dude, it’s a homemade cookie.
Easy? Yep.
Good for company? Sure, why not?
Special shopping? You should be able to find dark chocolate cocoa powder in any grocery store.

Dark Chocolate Peanut Butter Chip Cookies


2 sticks butter, softened
3/4 C brown sugar, lightly packed
3/4 C sugar
2 eggs at room temperature
1 tsp vanilla
2 C flour
1/3 C dark cocoa powder
1 tsp baking powder
6 ounces peanut butter chips
6 ounces semi sweet chips


Cream butter, sugars, eggs and vanilla. Mix dry ingredients in a bowl. Add to butter mixture a little at a time, mixing after each addition. When the batter is fully mixed stir in chips. Bake at 350 for 10-12 minutes.
Note: you can also chill this dough, shape it into logs and freeze for homemade slice and bake cookies.

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