I never used to like the chocolate peanut butter combination, but this past year it's been one of my favorites. These cookies are a lot better than I thought they would be, and way better than the ratings on Epicurious led me to believe. I only modified them slightly, mainly to decrease the chip-to-cookie ratio that has been bugging me lately. So I decreased the amounts of chips and used baking powder, which I almost always prefer over baking soda in a cookie. I also skipped the ingredient-sifting step. I hate that part.
Chocolate Peanut Butter Chip Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, room temp
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 cup peanut butter chips
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350°F.
In a bowl with an electric mixer beat together butter and sugars until light and fluffy, then beat in egg and vanilla until combined well. Beat in flour, baking powder, and salt until just combined and stir in chips.
Drop dough by tablespoons about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until cookies are just set and begin to crack on top, about 12 minutes. Cool cookies on sheets on racks 1 minute and with a spatula transfer to racks to cool completely.
