Love for Food

I was in the baking aisle looking for some chocolate chips and my eyes caught a glimpse of the Reese Peanut Butter Chips. I've been going through a PB binge lately and had to buy them. My PB obsession has been so bad that I don't keep PB in the house anymore. I wake up in the middle of the night and eat half the jar with a spoon. I bought the chips and followed the recipe on the back of the package. Chocolate cookies with PB chips. Yum! I'm not a huge fan of the classic chocolate chip cookie but nothing beats the chocolate PB combo. I found the recipe online here. I made fewer but bigger cookies and ended up with about 24 cookies. If you follow the recipe you can make 4 1/2 dozen smaller cookies. A great twist on the classic chocolate chip cookie.
Ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Method:

• Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside. Beat butter and sugar in large bowl with mixer until fluffy.
• Add eggs and vanilla; beat well. Gradually add flour mixture, beating well.
• Stir in peanut butter chips.
• Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.