I have been hungry for Chocolate Peanut Butter Chip cookies for about two weeks. So, while everyone was out of the house I took the opportunity to do some baking all by myself - it has been awhile since I have done any cooking without my helpers and it was a very nice treat. This is a back of the bag recipe and it is just wonderful. It is one of my favorite recipes and a cookie I never tire of. It is a large recipe and I certainly don't need 4 dozen cookies around the house, so I baked off two dozen - sending a dozen down the street to the kids and Dads who were splitting wood from trees that fell during Irene. The remaining two dozen I froze.
I love having frozen cookies in the freezer. There is nothing better than being able to bake off one or two cookies without having to deal with the prep and cleanup. Having an assortment of flavors is especially nice, just set aside a half dozen or dozen each time you make cookies and everybody can have their favorite, a freshly baked cookie for all!
2 c. All-purpose Flour
¾ c. Hershey’s Cocoa Powder
1 tsp. Baking Soda
½ tsp. Salt
1 ¼ (2 ½ sticks) Butter, softened
2 c. Sugar
2 Eggs
2 tsp. Vanilla extract
1 ⅔ c. (10 oz.) Reese’s Peanut Butter Chips
Directions:
Preheat oven to 350. Line cookie sheets with parchment paper.
Sift together flour, cocoa powder, baking soda and salt. Set aside
In large mixing bowl cream butter and sugar until pale in color and fluffy. Add eggs one at a time, mixing until combined. Add vanilla extract. Slowly add flour mixture. When mixture is almost combined add peanut butter chips, gently mix until chips are evenly distributed.
Using a cookie scooper, scoop cookies onto tray, spaceing cookies about 1” apart. Bake 8-10 minutes.
*If freezing, scoop cookies as directed. Place onto parchment lined cookie sheet, cookies can be placed closely together. Place in freezer until frozen then transfer to zip-lock bag.
¾ c. Hershey’s Cocoa Powder
1 tsp. Baking Soda
½ tsp. Salt
1 ¼ (2 ½ sticks) Butter, softened
2 c. Sugar
2 Eggs
2 tsp. Vanilla extract
1 ⅔ c. (10 oz.) Reese’s Peanut Butter Chips
Directions:
Preheat oven to 350. Line cookie sheets with parchment paper.
Sift together flour, cocoa powder, baking soda and salt. Set aside
In large mixing bowl cream butter and sugar until pale in color and fluffy. Add eggs one at a time, mixing until combined. Add vanilla extract. Slowly add flour mixture. When mixture is almost combined add peanut butter chips, gently mix until chips are evenly distributed.
Using a cookie scooper, scoop cookies onto tray, spaceing cookies about 1” apart. Bake 8-10 minutes.
*If freezing, scoop cookies as directed. Place onto parchment lined cookie sheet, cookies can be placed closely together. Place in freezer until frozen then transfer to zip-lock bag.
Love your idea to have an assortment of cookies ready to bake in the freezer. I need to give that a go if I can get myself organised!
ReplyDeleteHi! I'm following from the Finding Friends Blog Hop! These cookies look delicious!!
ReplyDeleteCome visit when you get the chance!
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