For as long as I can remember, I have been baking cookies. I love making all different kinds, but there is nothing like a warm, gooey chocolate chip cookie. They are so great, not only for a dessert or snack, but also to give as a quick gift. I really like taking a basic cookie recipe and tweaking it by adding different ingredients in place of the traditional semi-sweet chocolate chips. For this Peanut Butter Dark Chocolate Chip Cookies recipe, I simply substituted dark chocolate chips and peanut butter chips. What a difference a few little ingredients can make!
I have to say that over the years many of my friends have commented that one of the things that they remember about my kitchen is that there was always two sticks of butter in a bowl, softening on the counter. This way I was always ready to make cookies or some other kind of baked treat! Guilty as charged. Enjoy!
- 2 Sticks Butter, softened
- ¾ cup Brown Sugar
- ¾ cup White Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 2½ cups All Purpose Flour
- 1 tsp Baking Soda
- 1 cup Reese's Peanut Butter Chips
- 1 cup Dark Chocolate Chips
- Preheat oven to 375 degrees.
- Prepare baking sheets with cooking spray or parchment paper.
- In a large mixing bowl, cream butter and sugars with a mixer on medium speed for 2 minutes. Scrap sides of bowl.
- Add in eggs, one at a time, mixing for an additional minute. Mix in vanilla extract.
- Sift together flour and baking soda. With mixer on lowest speed, add in flour mixture, a little bit at a time until completely incorporated. Scrap sides of the mixing bowl to ensure all ingredients are combines.
- Stir in peanut butter and dark chocolate chips.
- Place on prepared baking sheets using a medium stainless steel ice cream scoop.
- Bake for 10-12 minutes until golden brown on edges and still slightly soft in the middle.
- Cool for 10 minutes. Place on cooling rack until completely cooled before storing.
- Store in an airtight container.
Time to get your warm cup of coffee or glass of ice cold milk!
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