Saturday, February 21, 2009

Double-Chocolate Peanut Butter Chip Cookies


Double-Chocolate Peanut Butter Chip Cookies
yields 4-6 dozen
2 1/4 cups flour
1 tsp baking soda
1 cup (2 sticks) butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1 3.9 oz pkg instant chocolate pudding mix
2 eggs
1 cup chocolate chips
1 cup peanut butter chips
Preheat oven to 375 degrees. Combine flour and baking soda in a medium bowl and stir with a whisk. Combine the butter, sugars, vanilla, and pudding mix in a large bowl and beat until smooth and creamy. Beat in the eggs. Gradually stir in the flour mixture. Stir in the chips (the batter will be quite stiff). Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet (I lined it with parchment paper). Bake 8-10 minutes, or until the cookies are slightly crisp around the edges. Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
In the picture above, I actually forgot to add the brown sugar, so the cookies turned out much more cakelike and puffier than usual. They were still delicious though.