Double-peanut double-chocolate chip cookies

1 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ cup Unsweetened cocoa powder
½ teaspoon Baking soda
1 teaspoon Baking powder
1½ Sticks unsalted butter; softened (3/4 cup)
½ cup Chunky or creamy peanut butter
1 cup Sugar
2 larges Eggs
1 cup Semisweet chocolate chips; (6 ounces)
1 cup Peanut-butter chips; (6 ounces)

Directions

Preheat oven to 350F.

In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.

Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.

Cookies keep in airtight containers 5 days.

Makes about 60 cookies.

Gourmet March 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes