Chocolate peanut butter chip cookies, people. This is just basically the recipe from the bag of Reese's peanut butter chips, tweaked slightly in accordance with the patented Ben Waring Scheme of Cookie Improvement. More sugar and butter, less flour and eggs. Works like a charm.
2 1/2 sticks unsalted butter, room temperature
1 c white sugar
1 1/4 c brown sugar
2 medium eggs, or beat two large eggs slightly in a bowl and pour a little out
2 t vanilla extract
2 scant c all-purpose flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 bag (10 oz) peanut butter chips
1. Preheat oven to 350. Beat butter and sugar till fluffy. Add eggs and vanilla and mix well.
2. Mix all dry ingredients together (except chips). Stir into butter/egg mixture gradually and mix well. Stir in chips.
3. Drop by rounded teaspoonfulls, bake for 8 to 9 minutes. They burn easily, so keep your eye on them. They will puff up and then flatten as they cool. Let them cool on the pan slightly, then remove to wire rack to cool completely. You know what's nice? A silpat baking pan liner, like my bro got me for Christmas. Let the pan cool completely before you put the next batch on, or the butter will melt out too fast and you will feel sad. Makes about 5 dozen cookies.
You might wonder what the hell I'm going to do with five dozen cookies all by myself. Not to worry! First of all, I already ate a dozen. Second of all, I conveniently burned a dozen and decided to throw them away. I'm taking the others to a new mother's group. Finally, I'm proud to post a recipe that will bring the ogged and fafnirs of the world together, to chorus in sweet harmony, that these cookies are definitely not pies. Even if I sandwich homemade cinnamon ice cream between them. Not pies. Awww, group hug time. I love you guys.
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