Ingredients
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2 1/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter or oleo, softened
3/4 c. smooth peanut butter or crunchy
3/4 c. light brown sugar, firmly packed
3/4 c. granulated sugar
1 tsp. vanilla
2 large eggs
5 (2 oz.) pkg. peanut butter cups, each cut into 8 pieces
1 (6 oz.) pkg. semi-sweet chocolate chips
Preparation
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Heat oven to 350\u00b0.
In medium size bowl combine flour, cocoa, baking soda and salt; set aside.
In large bowl with electric mixer at medium speed beat butter, peanut butter, brown sugar, sugar and vanilla about 3 minutes, until light and fluffy.
Add eggs, one at a time, beat until thoroughly blended after each addition.
Reduce speed to low; gradually add flour mixture until smooth.
Stir peanut butter cup pieces into dough along with chocolate chips. Drop dough, 3 tablespoons per cookie, onto ungreased cookie sheet, about 1 inch apart.
Bake 13 to 15 minutes until dry and slightly firm to touch.
Let cookies cool 1 minute on cookie sheet.
Using metal spatula, remove to wire racks to cool completely.
Store in airtight containers.
Makes about 2 dozen cookies.
Per cookie: 313 calories, 7 g protein, 18 g fat, 35 g carbohydrates, 183 mg sodium, 44 mg cholesterol.
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