I’m absolutely ok with the fact that I’ve decided to make cookies at the beginning of each week in the month of December. Coincidentally so is my husband, his coworkers, and now my coworkers.
I first made these cookies (via Bakerella) years ago in an effort to impress my in-laws when they came to DC for Thanksgiving. It was the first time I had ever cooked an entire Thanksgiving meal and it was also the first time I was spending a holiday with my in-laws. Throw in the fact that we were hosting from our small but cozy apartment in DC and you have one massive ball of anxiety. What didn’t factor into said anxiety were these cookies. They don’t require resting or refrigeration prior to baking. There’s no rolling and cutting. There’s no decorating. You just mix, scoop, bake, enjoy.
1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 1/2 cups sugar
1/2 cup peanut butter
1 teaspoon vanilla
10 oz. dark chocolate chips
Preheat your oven to 350 degrees. In a small bowl, mix all of the dry ingredients (flour, cocoa, baking soda, and salt) with a whisk. In another mixing bowl, cream the butter, sugar, and peanut butter until it’s light and fluffy. Scrape down the sides at least once during the creaming process. Add in your eggs and vanilla, mix until fully combined. Add in your dry ingredients and mix until dough forms. Stir in the chocolate chips. Scoop a generous tablespoon sized amount of dough into your hands and roll into a ball. Place dough balls on a parchment lined cookie sheet. I was able to fit 20 dough balls on each cookie sheet. They don’t spread too much. Bake for 10 minutes. They are dark cookies so it will be hard to tell if they are baked, but trust me on the 10 minute bake time. Take them out of the oven and move them to a wrack to cool.