Double Chocolate Peanut Butter Chip Cookies


 

This is a recipe I discovered accidentally. One night while my dad was out here visiting me, I had a hankering for cookies and began making these cookies according to directions on the back of the Reese’s Peanut butter chip package. After creaming the butters (my own special concoction), I realized I had no sugar! What I did have plenty of was dark brown sugar. Too lazy to walk to the store (and too poor to spend more money), I opted to use all dark brown sugar. (And one less egg, because I only had three eggs in my fridge.)

The result? The best cookie my dad and I ever tasted. The dark brown sugar made all the difference. We couldn’t keep our hands off them!

*Note: as of last night I figured out the problem in the recipe (I was using the wrong amount of sugar), and the recipe has been adjusted accordingly. Happy baking!

ingredients.

  • 4 ½ c. flour
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 1 ½ c. cocoa
  • 1 c. butter, room temperature
  • ½ c. margarine, room temperature
  • ½ c. vegetable shortening (like Crisco)
  • 4 c. brown sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 package semi-sweet chocolate chips
  • 1 package Reese’s Peanut Butter chips

directions.

  1. Cream butters and sugar. Add eggs, vanilla, and cocoa. Add dry ingredients. Mix in chips. Scoop onto cookie sheets using ice cream scoop (yield 9 cookies per cookie sheet), then flatten.
  2. Bake at 350 degrees for 6 to 7 minutes. Makes approximately 32 large cookies.

Recipe Rating: 

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