Sadly, it’s been a while since the last post. Like, 2 months. But I am back (!) and I solemnly swear I will post more regularly. No more vacations, no more reasons not to bake!
Since I’ve been short on time lately, I’ve opted for cookies. I adore baking cupcakes, but they are multi-step treats: bake cupcakes, make icing, wait for cupcakes to cool, rewhip icing because it went flat, pipe icing onto cupcakes, try again because it looks like crap, give up and use a frosting spreader.
Yea, cookies are easy.
Personally, I am not the hugest fan of chocolate. Sure, I like candy (especially Reese’s and Cadbury mini eggs), but I’m more of a vanilla girl. But when mixed with peanut butter, chocolate becomes intoxicating.
I swear, I do bake things that aren’t made of chocolate and peanut butter! Well, sometimes.
The base for this cookie is adapted from Magnolia Bakery’s Chocolate Drop Cookie, but with chocolate and peanut butter chips added because why not!
Chocolate Cookies with Chocolate and Peanut Butter Chips
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups (2 2/3 sticks) unsalted butter, softened
2/3 cup firmly packed light brown sugar
1 cup sugar
2 large eggs, room temperature
3 tablespoons milk
1 tablespoon vanilla extract
1 cup peanut butter chips
1 cup semi-sweet chocolate chips
Baking Temperature: 350 degrees
Baking Time: 10-12 minutes
- In a large bowl, combine the flour, cocoa powder, baking soda and salt; set aside.
- In a large bowl bowl, cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
- Add the eggs and mix well. Add the milk and the vanilla extract.
- Add the flour mixture and beat thoroughly.
- Stir in the chocolate and peanut butter chips.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches in between for expansion.
- Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.