Please note, my disclaimer:
Our pictures are not perfect, we are totally working on the quality of pictures taken. It seems when we built our house that we didn't realize that the 2 story house next to us would block so much natural lighting in our kitchen!
As a New Year's Resolution we have decided to try at least 2 new recipes each week. This will help us and our girls try new foods! Thanks for stopping by and checking out our recipes!
Peanut Butter Chocolate Peanut Butter Chip Cookies, whoa, what a long name for a cookie!
Our oldest daughter, Annika, grabbed up a packaged of peanut butter chips at the store a few weeks ago and I wanted to come up with some sort of cookie to add it too.
I didn't want to do just plain chocolate cookies so I added peanut butter and cocoa powder to the batter and these turned out perfectly!
Some things we use that might not be around your kitchen.
Cornstarch, these make the cookies thicker.
Our favorite cocoa powder.
We always use natural peanut butter so I'm not sure how these cookies would come out with any other kind of peanut butter.
Also our favorite white whole wheat flour, I'm not sure what it is but this mixed with all purpose flour has always given us the best texture and flavor.
Peanut Butter Chocolate Peanut Butter Chip Cookies
Ingredients:
1 cup of butter, melted
1/2 cup of natural peanut butter
1 1/2 cups of dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup of cocoa powder
2 1/2 cups of all purpose flour
1 cup of white whole wheat flour
2 tbs. of cornstarch
2 tsp. of baking soda
1 tsp. of salt
1 bag of Reeses peanut butter chips
Directions:
Mix melted butter, peanut butter, dark brown sugar and granulated sugar with electric mixer.
Add eggs one at a time beating throughly before adding the next egg.
Add vanilla, baking soda, cornstarch, cocoa powder and salt and mix well.
Slowly add flour in 1/2 cup increments throughly mixing before adding the next 1/2 cup.
Dough will appear slightly flaky but will form a dough that sticks together still.
Mix in chips by hand.
Scoop dough using 2 tablespoon measuring spoon (if you don't have use a 1 tablespoon measuring spoon and combine the two tablespoons together to form a cookie).
Place cookies on a parchment paper lined cookie sheet.
Place cookie sheet in freezer for at least 2 hours (very important step!). After the 2 hours you can either bake the cookies or place them in a freezer safe plastic bag to bake up to 3 months later!
Bake cookies at 350 degrees for 12 minutes. Let cool for 10 minutes as cookies continue to bake even when they are out of the oven.
Enjoy!
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