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
Ingredients:
- 1 stick unsalted butter, room temp
- 1 cup peanut butter, creamy
- 1 & 1/2 cups brown sugar
- 2 tablespoons honey
- 2 eggs
- 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
Directions:
- 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.
- 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.
- Drop or roll into balls onto cookie sheets lined with parchment or a silicone mat about an inch apart.
- Bake for 8 to 10 minutes. Allow to cool for at least two minutes before removing with a spatula to a wire cooling rack.
Recipe from Kohler Created
These look delish. I love how nice and puffy they are! Another one to add to my To-Bake list!