I had a bag of Reese's Peanut Butter Chips hanging out in my pantry, which was dangerous, because one day last week, I came home from work, opened the bag, and started eating them by the handful. Yes, that's right, I do things like that…don't judge! Anyway, after the 2nd handful, I decided that I'd better use the rest to make cookies, because otherwise, I would have felt guilty. Lo and behold, there was a cookie recipe right on the bag, so I gathered all the ingredients and started to make them, cutting the recipe in half, since I ate some of the chips already. The dough made 2 dozen cookies, so I froze half of the dough balls and baked the other half. These cookies were great! Perfectly chewy, yet somewhat crunchy around the sides, and full of peanut butter chips, which were my favorite part! The recipe below reflects the whole recipe, the way that it was written on the bag.
2 cups Flour
3/4 cup Cocoa Powder (I used Dark)
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/4 cups (2 1/2 sticks) Butter, softened
2 cups Sugar
2 teaspoons Vanilla
1 2/3 cups Peanut Butter Chips (10 ounce bag)
Stir together flour, cocoa, baking soda, and salt. Beat butter and sugar in a large bowl with a mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in the peanut butter chips. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Bake 8-9 minutes (Do not over-bake; cookies will be soft and will buff out while baking, but flatten when cooling). Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies.