Reese's got it right - chocolate and peanut butter just go together. Like peas and carrots. Like Forrest Gump and Jenny (that's for you, Ruth Ann!). Honestly, those two things are perfect for one other. There really is nothing more that can be said about these cookies except that they are delicious!
Chocolate Peanut Butter Cookies
courtesy of Nestle Toll House All-Time Favorite Cookie and Baking Recipes
2 1/4 c. All Purpose Flour
2/3 c. Baking Cocoa
1 tsp. Baking Soda
1 c. Butter, softened (I use salted butter. If you only have unsalted, add 1/4 tsp. salt)
3/4 c. Sugar
2/3 c. Brown Sugar, packed
1 tsp. Vanilla Extract
Peanut Butter Chips (I'm going to let you use your own judgment here. I think the original measurement of an entire package is way too much so I usually use 1/2 the bag but you can add as much or as little as you like!)
Preheat oven to 350.
Combine flour, cocoa, and baking soda in a bowl.
Beat butter, both sugars, and vanilla until creamy.
Add eggs to the butter mixture, beating well after each addition.
Gradually beat into flour mixture.
Stir in your peanut butter chips.
Measure out your cookies and place onto an ungreased baking sheet.
Bake for 8 to 10 minutes or until centers are set (I usually go for 8 minutes but I like my cookies really soft!).
Let stand on the cookie sheet for 2 minutes before transferring to a cooling rack to finish cooling completely.
Nice picture, huh? Yep, looks nice. Want to see what happened just moments before?
Yep. That's my husband's hand. He couldn't wait for me to finish taking my picture before reaching for a warm cookie (okay, who can resist a warm cookie?). Once he got his cookie, I was able to take my nice, lovely picture!
Post edited to add the following:
Join the Virtual Cookie Recipe Exchange with Flour On My Face Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish.