The other day, I was craving chocolate and peanut butter. This is not an abnormal craving; it happens daily. My pb and graham combo sometimes incorporates chocolate. The loud neighbors were causing a major ruckus downstairs (think picture frames and candlesticks falling over because the child downstairs is running, back and forth, back and forth, back and forth, from the hours of 8am until 10pm) and it was stressing me out. Ron and I got into our daily spat about this (Me: WTF is going on; these people suck!! Him: You need to chill out. We have 3 weeks left in this hell-hole, just let it go, it's not worth it. Me: Yes, I know but I can't just chill out that easily like you. Ron: Just chill out. Me: YOU CHILL OUT!!!!) We need a marriage ref. Whatever. In my defense, a leopard can't change its spots. Though, I do wish I could settle easily. But, how can you relax when the noise is so terribly bad that you are forced to leave the comfort of your own home just to seek sanity? (AND, the people should really take this damn kid outside to play.)
Anyway. I decided to bake. This calmed me down for a bit. And, these cookies are great. I honestly don't think they would work as well with regular peanut butter chips, but you can certainly try. If you can't find the mini ones (I've only ever seen them at TJ's), then I'd suggest chopping up regular size Reese's cups. The way the peanut butter melts is the best part of this cookie. They are so chewy and moist. Definitely delish.
A Mingling of Tastes
- 2 c AP Flour
- 2/3 c. unsweetened natural cocoa powder (I used Hershey's Special Dark)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 c. unsalted butter, softened
- 1 1/2 c granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 2 to 2 1/2 c. mini pb cups, pb chips or choco chips
- Preheat oven to 350 degrees.
- Combine the flour, cocoa, baking soda and salt in a bowl. Whisk to thoroughly combine.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs and vanilla. Beat to combine/fluffy.
- Stir the flour mixture into the butter mixture w/ a wooden spoon until all the flour is moistened.
- Stir in the chips.
- Drop heaping teaspoons of dough onto a parchment-lined baking sheet.
- Bake for 8-10 minutes, or until just set. (They may look slightly undercooked, but they will firm up and edges will crisp as they cool. They remain slightly moist and chewy.)
- Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.