Jeff and Katie stopped by our house earlier this week, and I made them these cookies. As our children played with them and their young daughter, the heaping plate I brought to the table was reduced to crumbs. Fortunately, I had set some aside for Jeff and Katie to bring home! (I wonder whether Katie decided to share.) Well, with this recipe, I guess she can just make more!
Ingredients
2 cups flour
2/3 cup cocoa (I use Droste)
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar, packed
1/4 cup Splenda for baking (or white sugar)
2 eggs
1 tbs vanilla
1 tbs milk
1 bag peanut butter chips (12 ounces)
Mix together the flour, cocoa, soda, and salt. Set the dry ingredients aside. In a large mixing bowl, blend the butter and shortening for about 2 minutes. Add the sugars and blend until creamy. Add eggs one at a time, blending after each addition. Add vanilla. Gradually blend in dry ingredients, scraping the bowl as you go. Add milk and mix thoroughly. The batter should be very light-textured. Add chips and mix in gently.
Preheat oven to 350 degrees. Drop from a teaspoon about 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes. Cool 1 minute in place and then move to a cooling rack. This recipe makes about 4 dozen cookies.
Enjoy!
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