My inaugural blog post...I feel as if I should give a little introduction, but I will refrain and continue on as if I had been posting on this blog for months.
The other day I took Hunter shopping with me - I'm not sure if that was a good or a bad idea. While I like having him there with me, I think secretly he would rather die (maybe that's a little over dramatic...). This time around I'm pretty sure his goal was to insist upon buying so many extra things that I would spend WAAAAY more money than I was planning on and result in a long hiatus of me making him go to the store with me. If you were wondering, he succeeded.
One thing that we ended up buying that wasn't on the list was Reese's Peanut Butter Chips. We bought them for the recipe on the bag because it looked oooh so delightful and we were both hungry with an upcoming road trip that required goodies. This definitely ended up as a happy purchase.
These cookies were delightfully chewy and soft. I am not a fan of crunchy cookies at all, really. Truth be told I normally bake any cookies I make for at least a minute less than the time the recipe gives (I reflected that in my directions below so if you like 'em a little crispier, cook them for longer!). That generally gives them the texture I like. This recipe was no exception, however, I did bake some for the recommended time and they also turned out lovely.
If you are looking for some chewy, chocolaty goodness these are your cookies.
Yield: about 4 dozen cookies
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 cup (2 1/2 sticks) butter, softened
2 cups sugar
2 tsp vanilla
1 2/3 cup (10 oz bag) peanut butter chips
Preheat the oven to 350. Stir together the flour, cocoa, baking soda, and salt. Beat the butter and sugar in a large bowl until fluffy. Add eggs and vanilla. Gradually add in flour mixture. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 7-8 minutes. Cool slightly, remove from pan.
Source: Adapted slightly from Hershey's Kitchens