Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies: These Chocolate Peanut Butter Cookies are Oh So Good! These look and taste like a bakery cookie. This cookie is just firm enough on the outside without being crispy and perfectly moist, soft, chewy, chocolate deliciousness on the inside. My only changes were to use light brown sugar and Skippy Natural Extra Crunchy peanut butter. I highly recommend these cookies and will be making them again. I'm excited to try another recipe from this book.

Chocolate Peanut Butter Cookies
Katie (Katiedid) from Big, Soft, Chewy Cookies by Jill Van Cleave

1/2 c (1 stick) unsalted butter
1/2 c chunky peanut butter
1 c packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 c all-purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/2 c semisweet chocolate chips

Preheat oven to 350 F. In a mixing bowl, cream butter, peanut butter, and brown sugar until fluffy and smooth. Add egg and vanilla and blend. In a separate bowl, mix flour, cocoa powder, and baking soda. Add to creamed mixture. Stir in chocolate chips. Using either an individual 1/4-cup measure or a 2-ounce ice-cream scoop, scoop level amounts of dough and drop 2 inched apart onto greased or nonstick cookie sheets. Bake until cookies are firm to the touch, about 18 minutes. Remove cookies from oven and let them set for 2 minutes. Using a spatula, transfer cookies to a rack and let cool. Makes about 11 cookies. To prevent hardening, wrap each cookie individually in plastic wrap and store at room temperature for up to three days.
Katie's Notes: I used Skippy Natural Extra Crunchy peanut butter and light brown sugar.



Shannon's Notes: I used 2/3 cup light brown sugar and took two regular sized peanut butter cups cut into six pieces each and put a piece in center or each cookie. I made 12 cookies.