Chocolate Peanut Butter Cookies

If you've been following me on social media, then you know I recently made this recipe from the back of a package of Reese's Peanut Butter Chips. If not, let me tell ya 😊. I was invited to a Christmas brunch at a friend's house. In general, I like taking homemade presents, or at least something personal. Not just a gift. Usually, I bake something, because that's what I am good at 🙈. I went in the Frosting Bar kitchen and looked around for what I had that could be baked fast and taste delicious. And I found this bag of peanut butter chips. I didn't have enough time to find the appropriate recipe, so I decided to bake the one on the back of the package. And the result was amazing! So here I am, sharing this recipe with you, and a short video of me baking these cookies, right here.

Ingredients

• Hershey's cocoa is suggested (as this is a recipe from The Hershey Company). I used dark cocoa powder in mine - NOT drinking chocolate! Unsweetened. (6 Tbsp is 32gr)

• The recipe suggests margarine or butter. I used unsalted butter (2/3 cups is 150gr)

• My eggs are always Large

• It takes the whole package of these peanut butter chips, but you can make this an all chocolate cookie (milk, dark or white) by replacing the peanut butter with 285gr of chips of your choice

Baking Instructions

• Always pre-heat your oven.

• Personally, I always, ALWAYS sift my cocoa powder. Even the slightest lump in the dough or batter will make me go nuts. Plus, you will get this dry pocket in your cookie, that nobody likes.

• At the very last bit, when you add the chips into the dough, I find it easier to stir with a wooden spoon, and not a spatula. But you can go the fast route, and stir briefly with the mixer.

• You can use a teaspoon to drop these on the cookie sheets, but I personally use a 4cm cookie/ice cream scoop, that you can purchase here.

• I always leave my cookies on the hot cookie sheet for 5 minutes (with a timer) and then gently place them on a wire rack to completely cool. It shouldn't take any more than 10 additional minutes.

Essential Tools

Even though I have a shop right here that directs you to Amazon, I have selected some tools that are essential for cookie baking, in case you don't know where to start, or want to expand your kitchen tool selection 😊

• Silicone non-slip baking mats These are reusable and save you the hustle of cutting parchment paper and tossing it away. If you are baking the same type of cookies, you can wipe off and reuse before actually washing them.

• Cookie Scoops As I mentioned above, these are most commonly used for ice cream, but in the cookie world, they are used for scooping cookies the same size. You can do the job with a teaspoon, but then most of the cookies look uneven. If you seek (almost) perfection, a pack of these is the way to go!

• Wire Racks You will use these for everything!! Cakes, cookies, pies, even a pan of roast that you need to let rest. But they are essential for cooling your baked goods, and I have 3 as of this moment. If you don't opt for these, make sure you get stainless steel ones.

• Digital Kitchen Timer I prefer a digital timer so that I know exactly how long something has been baking, resting, cooling, etc. and how long is left. With an analog timer, even though they usually come in the cutest designs, there is no precision

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These cookies were a hit at the brunch. And to be honest.. I did leave some behind for me, but ended up sharing with a friend. They were too good to eat by myself! Sharing is caring, right? And that's why I am sharing the recipe below.

Make sure to store them in an air-tight container, and if you do bake them, please let me know in the comments below how it went. I love to hear your experiences.