I was baking for a friend’s soiree when my oven died. It was on, but it wasn’t up to temperature. I know I beat it like a rented mule, but did you have to crap out on me when I was in the middle of making a batch of lemon bars? Fortunately, I have a good neighbor who let me use her oven, and my appliance guy stopped by on Saturday – so it all worked out. These cookies are chewy, chocolatey, and peanut buttery good – they’ll definitely be a poolside staple this summer!
- 2 cups granulated sugar
- 2 1/2 sticks butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounce package of Reese’s Peanut Butter Chips
1. Preheat oven to 350º.
2. In a large bowl, cream the butter and sugar together until light and fluffy, then add eggs and vanilla.
3. In a separate bowl, sift flour, cocoa, baking soda, and salt together. Add to butter/sugar mixture in three batches. Stir in the peanut butter chips.
4. Drop by heaping teaspoonfuls onto an ungreased baking sheet, 2″ apart and bake for 8 to 10 minutes. Let the cookies cool for approximately 5 minutes and transfer to a rack to cool completely.