Chocolate Peanut Butter Chip Cookies Recipe

I could eat peanut butter chips by the handful.  They are my favorite!  They taste even better when they are in the middle of chewy, chocolatey cookies!

Chocolate Peanut Butter Chip Cookies:
(Makes 4 dozen cookies)
2 cups all purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 (10 ounce) package Reese’s Peanut Butter Chips
Heat oven to 350 degrees.  Sift together flour, cocoa, baking soda and salt; set aside.  In a large mixing bowl, beat butter and sugar together until fluffy.  Add eggs and vanilla and mix well.  Gradually add flour mixture and beat until combined.  Fold in peanut butter chips.  Drop by rounded tablespoons onto ungreased cookie sheet.  Bake for 8-9 minutes.
(Recipe from Hershey’s Kitchens)
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  1. Liz says

    I made these exact to the recipe, yummy but mine would have been better with extra flour, baked at 375 degrees, and baked a little longer. The first batch in the oven was tasty but really flat and undercooked (I don’t mind them undercooked, but I was sad they were so flat). I couldn’t add more flour but increasing the temp and baking time helped a lot on the second batch. I’ll make them again with those tweaks, my kids were delighted!

  2. Anna says

    I made these cookies but used chopped-up peanut butter m&m’s instead of peanut butter chips (peanut butter, not peanut). They were fantastic!! Perfect fix for a chocoalte- peanut butter addict, and the dough tastes wonderful too. Definitely making these again :)

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