Reese’s Peanut Butter cups are one of my favorite indulgences. This week I had to have some but didn’t want to buy candy and knew there were plenty of these kinds of cookie recipes on the web. I found this one and wanted to try it. They looked delicious, but the only thing I will change next time is leave out the cocoa. They were delicious, but I think they burnt a little due to the darkness and I wasn’t sure if they were done enough. That aside, they are yummy. And I ALWAYS use chunky peanut butter. Definitely a chunky PB lover! These are great weekend treats! Pour a big glass of milk or hot cocoa, and put on a good flick. ;-)
These are easy too, not too many ingredients, and you can through these together quickly if you are having unexpected guests.
Here’s all you do:
Chocolate Peanut Butter Cookies
adapted from Buns in My Oven
1/2 cup butter, softened
3/4 cup peanut butter (I used chunky)
2/3 cup brown sugar
1/3 cup sugar
2 teaspoons vanilla
1 1/4 cup all purpose flour
1/2 cup cocoa powder (I used 2 Tbls, but will leave out next time)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup chopped peanuts
Preheat oven to 350˚. Beat together the butter and sugars until light and fluffy. Beat in the eggs one at a time until completely incorporated. Mix in
the vanilla extract. Scrape the bowl to be sure everything is mixed in there.
In a small bowl combine all of the dry ingredients. Slowly add to the wet ingredients and mix until combined. Stir in the chocolate chips and peanuts.
Drop by large spoonfuls onto a lightly greased baking sheet. Bake for 12 minutes.
If you place the cocoa into the mixture, I advise only cooking for about 10 minutes. I love
the creamy color of peanuts, so I prefer them with out the cocoa but if you need a chocolate theme, maybe add a tad bit more sugar as this recipe doesn’t compensate for the cocoa. Don’t get me wrong, love cocoa, just want to make sure you get the goodness!