Chewy Chocolate Cookies with Peanut Butter Chips

What You'll Need

• 2 cups sugar
• 1 1/4 cups (2 1/2 sticks) butter or margarine, softened**
• 2 eggs
• 2 tsp. vanilla
• 2 cups flour
• 3/4 cups cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 2/3 cups (10 oz. package) Reese’s Peanut Butter Chips
• optional: substitute 2/3 cup of the Peanut Butter Chips for white chocolate chips
• :o To those of you who are opposed to margarine, consider letting this recipe be an exception. It’s the only recipe I use it in– I think it makes for a better-textured cookie than butter.

How to Make It

1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together the dry ingredients (flour, cocoa, baking soda, and salt).
3. In a large bowl, cream together the butter and sugar. Beat until fluffy, then mix in the eggs and vanilla. Gradually add in the flour mixture.
4. Stir in the peanut butter (and white, if using) chips.
5. Drop by heaping teaspoon-fuls onto an ungreased cookie sheet. Bake for 8 to 9 minutes. (Do not over bake them! They’ll puff up while baking and be quite soft still when they’re done, and they flatten as they cool.)
6. Let the cookies cool a little, transfer them to a cooling rack, then let them cool completely.

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