It’s a sunny feel-good kind of weekend in Seattle, so I decided to dust off a recipe I love from the family archives: Chewy chocolate peanut butter chip cookies. Guaranteed to make the cookie lovers in your life go:
Beyond being chocolate + peanut butter (truly the most heavenly combination on earth), the texture of this cookie is satisfyingly chewy without being tough. Perfectly paired with a tall glass of cold milk, this is a decadent cookie bound to please the masses year round.
If you give this recipe a try, I’d love to hear from you! Feel free to leave a comment below or send a direct message.
Happy baking!
Yield = ~4 dozen
Ingredients
- ½ c. margarine (1 stick)
- ¾ c. Crisco all-vegetable shortening
- 1 tbsp. water
- 2 c. sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 c. all-purpose flour
- ¾ c. Hershey’s cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- 12 oz. Reese’s Peanut Butter chips
Instructions
- Preheat oven to 350°
- In a large mixing bowl, cream margarine, shortening, water and sugar together until smooth.
- Add eggs and vanilla; beat well.
- In a separate bowl, combine: flour, cocoa, baking soda and salt. Mix together well.
- Gradually add to the mixing bowl, beating well after each addition until the dry goods are fully blended.
- Stir in Reese’s Peanut Butter chips by hand.
- Scoop cookie dough onto an un-greased cookie sheet in even tablespoonfuls.
- Bake 9 minutes*, transfer to cooling rack after removed from oven. Let cool fully.
*Cookies may appear fluffy; do not overbake as cookies will fall and become chewy upon cooling.
Weekend Baker 