Oh my, these cookies are awesome! I normally don’t like too much chocolate and peanut butter but these cookies are addictive. They turned out so soft and dense with a kind of cake like texture. I was worried at first because the dough is sort of dry and stiff. I had a hard time stirring in the chocolate peanut butter chips. My husband had to muscle thru it for me. But they turn out perfect once you roll them and bake them. I made mine pretty large so I only got 24 cookies out of the recipe. But beware, you really can’t eat just one of them!
Chocolate Peanut Butter Cookies
from Kohler Created
1 stick unsalted butter, room temp
1 cup peanut butter, creamy
1 & 1/2 cups brown sugar
2 tablespoons honey
1 teaspoon vanilla extract
2 & 1/3 cups all-purpose flour
1/3 cup cocoa powder (I used Hershey’s Special Dark)
1 teaspoon baking soda
2 & 1/2 cups Nestle Toll House Milk Chocolate and Peanut Butter Swirled Chips
1. Preheat oven to 350°. Cream butter, peanut butter, sugar, and honey until smooth. Add vanilla and eggs, one at a time, and stir until incorporated.
2. In a separate bowl, sift together flour, cocoa powder, and baking soda. Slowly add dry ingredients to the peanut butter mixture. Stir in the chips.
3. Drop or roll into balls onto cookie sheets lined with parchment or a silicone mat about an inch apart.
4. Bake for 8 to 10 minutes. Allow to cool for at least two minutes before removing with a spatula to a wire cooling rack.