Let the PB Chips Fall Where They May

My friend just got his dream job, which of course called for celebration—with cookies, because I’m cheap and he loves them almost as much as I do.

His favorite flavor is chocolate peanut butter, so it was the perfect opportunity to try out a new recipe. I found one on Handle the Heat that looked delicious!

What to Expect:

The cookies were just as advertised—chewy, soft, and very easy to make.

However, I personally didn’t think they were very sweet, which is shocking given the amount of brown and granulated sugar that the recipe included. I’m pretty sure that the slight bitterness resulted from the combination of cocoa powder and peanut butter chips.

The recipe also estimated it would make 8 cookies, but somehow I made about double that amount. So that’s cool!

Another warning: the cookies took longer to bake than expected, at least in the oven I used.

What I Changed:

If you have a major sweet tooth or a sweet craving, I would recommend adding semisweet chocolate chips and halving the number of peanut butter chips.

Also, the cookies took closer to 13-15 minutes to bake. It's hard to tell when they are done since the base is chocolate, so I would recommend taking them out at around 10 minutes (since all ovens are different!), and use a spatula to check the bottom of one of them. If the cookie is breaking apart or is really gooey, leave it in for a bit longer. If you can tap the bottom without it breaking, you're set!

Enjoy!!

Original Recipe from Handle the Heat:

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1/4 cup peanut butter
• 1/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup peanut butter chips

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until well combined and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until combined. Fold in the peanut butter chips with a rubber spatula.
4. Use a spoon or spring-loaded scoop to drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets.
5. Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for 3 to 4 days.