Are you a fan of all things chocolate peanut butter? One of thooooose people, eh?
Me too :D
These cookies came from a highly esteemed source that I will NOT share with you because it's top secret and too good for all of you.
Just kidding, it came from the back of the Reese's peanut butter chip bag.
I usually trust the recipes on the bags of most cooking items. I mean, why post a recipe that's going to make your product taste really bad, making you lose all of your consumers? Huh? No reason, that's why. So they're usually good, although once in a while I like to doctor them up a bit.
However, these babies don't need no docta. Just a massive set of teeth to sink into their faces followed with a bath of stomach acids (and all the other woes of digestion). "That's no way to treat a baby!!" Yes, but these are chocolate peanut butter babies so they're just going to have to recognize their place in this world and accept their fate.
I don't have a bag of Reese's peanut butter chips buuuut I did find the recipe online :)
So here it is, in all of its moist n' chewy glory:
Prep Time:15 Minutes
Cook Time:12 min
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
2 Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. (Batter will be stiff.) Spread batter in prepared pan.
3 Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
- One tip: chill the dough before baking if you like your cookies thicker/taller, don't chill if you like them thinner/.. um.. shorter? Yes.
- And don't forget the salt! That's what puts these over the top. Salty-sweet combo FTW.