Sunday, August 28, 2011

Dark Chocolate Peanut Butter Chip Cookies

I am subscribed to the Evil Shenanigans blog and she posted this super delicious cookie recipe quite some time ago.  I printed it and put it in The Almighty Binder for safekeeping when I was ready to make them.  When the guys got going in the field for wheat harvest I went on a cookie & bar making kick so I would have treats to take out to the field with supper.  I had already made chocolate chip cookies and then ran across this and I just happened to have all the ingredients to make it.  Bonus!  So I whipped up a batch, threw some in the freezer and put some in a container for treats.  Big hit.  I've given the recipe to people and made another batch yesterday to take to tomorrow's bake sale benefit and everyone has LOVED them.  They are just delicious and especially good warm with a nice glass of milk... maybe a nice after school treat for the kids.  You could throw some jelly in between two cookies, that sounds good.  By the way - this bake sale that is happening tomorrow - Monday, August 29th at 8:30 am at United Valley Bank in Hallock, MN as a benefit for Brian Renstrom who has recently been diagnosed with cancer.

Dark Chocolate Peanut Butter Chip Cookies

8 ounces (1 cup) semi-sweet chocolate, melted and cooled
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar (American Crystal Sugar of course)
1/2 cup white sugar (ACS)
1 teaspoon salt
1 tablespoon vanilla
2 eggs
2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
2 10 to 12-ounce bags peanut butter chips

Preheat oven to 350 and line two baking sheets with parchment paper. (I've found parchment paper to work really great for cookies to bake evenly and not crisping up the edges too much)
Cream butter and sugars then add melted chocolate. Blend well then add vanilla, salt and eggs, 1 at a time, and blend well after each egg. Then add flour, cocoa powder and baking soda until all mixed. Blend in peanut butter chips.
Drop with a medium cookie scoop (about a tablespoon or a little more) onto baking sheets. Bake for 10 minutes. Don't overbake or they will be too hard. They might not look done at 10 minutes but they should be. Let them rest on the cookie sheet for 5 minutes before removing to wire racks.

You can also freeze the dough into cookie dough balls. Just add an extra 2 minutes when baking.

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