I wanted something sweet the other night and decided to look at the recipe on the back of the Reese's Peanut Butter Chips bag. It looked delicious- but like it was missing something- chocolate chips, and some deeper cocoa flavors. The dough was so thick my hand held mixer actually burned out (I could smell it!). So maybe consider switching to hand mixing towards the end.
The cookies turned out really yummy, but the bars are absolutely fantastic. I think my mother's eyes rolled into the back of her head when she tasted the bars. 4 stars for this recipe!!
Chocolate Chocolate Peanut Butter Cookies
2 cup flour
1/2 cup Hershey's European Style Cocoa
1/4 cup Ghirardelli Unsweetened Cocoa
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
2 cups sugar
2 eggs
2 tsp vanilla
1 package Reese's Peanut Butter Chips
1/2 package Hershey's Special Dark Chocolate Chips
Parchment paper for lining baking sheetHeat the oven to 350 degrees. Stir the flour, cocoas, baking soda and salt together and then set aside. Beat the butter and sugar until they are creamy and fluffy, then add the eggs and vanilla. Continue to beat with a mixer. Gradually add the flour mixture, mixing well.
When all the ingredients are well incorporated add the peanut butter chips and the dark chocolate chips. This dough tasted delicious!
I usually line my baking sheet with parchment paper, which helps the cookies bake evenly and avoid burning (due to high sugar content!).
Form teaspoon size balls and place on baking sheet, with enough space for spreading. Bake 8-9 minutes, but don't over bake. Let cookies cool on tray for a few minutes before moving to wire rack/parchment paper/newspaper, etc.
Chocolate Chocolate Peanut Butter Bars
Follow directions above, but instead of dropping cookie dough onto baking sheet, spread dough into 8x8 greased baking pan and cook for 20 minutes.
I had enough dough for about 20 small cookies and an 8x8 pan of bars.
Happy eating!
No comments:
Post a Comment