Copyright by The Old School Housewife
I got this recipe from a Hershey's cookbook but I used extra large eggs instead of the regular size and I noticed that since I started baking with larger eggs, my cookies and cakes came a little fluffier and lighter. This recipe got *** for obvious reasons, chocolaty and peanut butter. They are yummy. They also stayed soft and chewy the next day. Your family will love you for making them these cookies. What's better for an afterschool snack then a glass of milk and delicious home made chocolate cookies. Just a tip, when you bake on parchment paper, you cookies will never stick. Here's the recipe!
Chewy Chocolate Peanut Butter Cookies
1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 s vanilla
2 c. flour
1/4 c. Hershey's cocoa
1 tspn. baking soda
1/2 tspn. salt
2 c. Rees's peanut butter chips
1/2 c. finely chopped nuts
Heat oven to 350 degrees. In a large mixer bowl beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. combine flour, cocoa, baking soda and salt in another bowl; gradually blend into the butter mixture. Stir in peanut butter chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. (I used parchment paper). Bake 8 to 9 minutes. (Do not over bake). Cookies will be soft when they first come out of oven so let them set a few minutes before transferring them to let them cool. Enjoy! |
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