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Soft and Chewy Peanut Butter Chip Chocolate Cookies
I was grocery shopping the other day and I always have to make a stop (ok... several stops) in the baking isle. While stocking up on various chocolate chips a bright orange bag caught my eye. Who is this convict named Chip you ask? Well he is none other than Reese's Peanut Butter Chip! I was so happy to see him I quickly aided in a jail break and drove him away in my get-away cart.
Once home I started on the task of getting P.B. Chip reintroduced into society. First he'll have to get a new wardrobe. He looks absolutely dashing in a chocolate brown. A half cup of cocoa powder should be enough for a complete wardrobe. Second he'll need a place to live. He certainly can't crash on my baking shelf forever! The season's getting cold so it will have to be warm. He's just escaped grocery prison and is strapped for cash so something "cozy." After sleeping on those hard shelves he could use a nice soft bed. After some searching I found the perfect place for him in Cookie City. An adorable little place on the corner of Soft St. and Chewy Ave.
I hope you get to visit him sometime as he loves company. I hear he's still single! ;)
You think Mr. P.B. Chip is a fun guy to be around? Wait until you meet his brother the super sexy Mocha Chip! He's a real charmer.
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup cocoa powder
- 1 3/4 cup all purpose flour
- 1 bag Reese's peanut butter chips
Is your cookie cooked?
Chocolate cookies are harder to tell when they're done and when you want to make sure your cookies are soft and chewy it is important not to over bake. About 7 minutes in turn the oven light on so you can take a peek at the cookies. Notice how the center is very glossy. You want to take the cookies out just when that glossiness disappears. It may even be good to keep just a touch of glossiness. Really Matte cookies means they may already be overcooked and will likely cool to be dry and hard.
Notice in the picture below of the cookies drying on the rack. They have just a touch of glossiness to the centers. These came out perfect and are still amazingly soft and chewy four days later.
- Preheat oven to 350'F
- In a large bowl beat butter for about thirty seconds. Add both sugars and beat until fluffy. This should only take a minute.
- Add eggs and beat until combined.
- Add baking powder, baking soda, cocoa powder and flour and beat on low to incorporate and then on medium to fully combine.
- Stir in the peanut butter chips.
- Use a spoon to drop or form with your hands 1 1/2 inch balls. Place at least an inch apart on cookie sheets.
- Bake in a 350'F oven for about 10 minutes. Remove from cookie sheet and cool on a wire rack.
- Store at room temperature in a zip lock or airtight container for up to a week.