Monday, January 11, 2010

Chocolate Peanut Butter Cookies Can Get You Into Real Trouble

When one of your friends (and hubby's coworker) emails you she heard the following: "What is wrong with Tiffany? I mean, these are amazing, but why does she do this to me?” 

Then you've probably baked too many cookies....

Is it my fault? Heck no....As much as I love baking and not having to eat the calories I was following hubby's lead and therein lies the problem...

The problem???? Men have no conception of when too many cookies presents a problem. Let's say like in JANUARY when people are trying to be good after the holidays?

So yet again....I am the fall guy... But I digress...

Anyways I made these Chocolate Peanut Butter Cookies by adapting Barefoot Contessa's White Chocolate Chunk Cookies and substituting the White Chocolate (I notoriously hate white chocolate. It tastes like I expect candle wax to taste if it was sweet and edible)

Here you go:

1/2 pound unsalted butter at room temperature
1 cup light brown sugar
1 cup sugar
2 tsp pure vanilla extract
2 extra large eggs
2/3 cup unsweeted cocoa powder
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
24 ounces (2 bags) of Reeses Peanut Butter Chips

Warm oven to 350 degrees. Line baking sheets with parchment paper. Cream the butter and sugars until light and fluffy. Add the eggs one at a time and then the cocoa powder. Sift the flour, baking soda and salt together and add to the mixture. Finish with Peanut Butter Chips. Use a 1 1/2 inch cookie scoop. Bake for 15 minutes and cool....

 Enjoy with or without co-workers

1 comment:

  1. This sight was such a pleasure to visit. Well presented, clean clear and beautiful photos. I shall be returning for another delicious bite. Thank you for sharing,

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