Quick Post: It’s that time of year when if my husband asks for cookies, he’ll get them. I’m much less enthusiastic about making sweets during any other time of year. These are really good, and how can you go wrong with chocolate and peanut butter – a match made in heaven, right? 😉 Well, the hubbs wanted some white chocolate, so he got that too. Thanks for reading, enjoy!
- 1 1/2 cups AP flour
- 1/2 cup unsweetened baking cocoa or Dutch process cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 1/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons water
- 1 1/2 cups mini peanut butter cups (*I used half Reese’s chips and half white chocolate chips*)
1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.
3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.
5) Stir in the chips.
6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie to about 1/2″ thick.
7) Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.