Chocolate Peanut Butter Chip Cookies

We are moving house. (Yes, again. It’s a long story.) The good thing about moving two times in one year is that we’re moving experts. We’ve saved all of the boxes. In fact, we haven’t even unpacked some of them yet! We’ve got rolls of tape and sharpie markers. We haven’t had too much time to accumulate excess stuff. Except … I always seem to accumulate tasty ingredients that just haven’t found their perfect recipe.

So in preparation for our impending move, I’ve started to eat from the cupboards. It will still be a few weeks before we have creative meals based on ‘that random bag of dried beans + some rice + that random jar of sauce’. I’ve started with the most fun cupboard of all – the baking cupboard!

Today’s ingredient of the day is Reeses Peanut Butter chips. If you are French, and therefore likely hate peanut butter, I understand if you are grossed out right now. But for the rest of us, especially those Americans who were raised on Peanut Butter Sandwiches – this is a very good discovery.

I also realize peanut butter chips are not very vintage! So I decided to start with a vintage recipe at least. I adapted Betty Crocker’s 1963 chocolate drop cookie recipe to be a little richer, and added these little gems of peanut-buttery goodness. Enjoy!

Chocolate Peanut Butter Chip Cookies

Adapted from Betty Crocker’s Cooky Book (1963)

1/2 c. (120 g). butter, softened

1/2 c. brown sugar

1/2 c. white sugar

1 egg

1 tsp vanilla (or use Baileys Irish Cream Liqueur like I did … I’ve run out of vanilla!)

1/2 c. unsweetened cocoa powder

1 3/4 c. plain flour

1/2 tsp. baking soda

1/2 tsp. salt

10 oz. package Reeses Peanut Butter chips

Preheat oven to 375.

Cream butter and sugars together until smooth. Add egg and mix until incorporated. Add vanilla (or Baileys!) and milk and stir well. Now add the dry ingredients – salt, baking soda, flour and cocoa powder. Stir until combined. Finally, stir in the peanut butter chips.

Drop by large tablespoonful on a baking sheet, leaving 2″ between cookies to allow them to spread.

Bake for 10 minutes until puffy. Cookies will be set around the edges but still soft in the middle. I like to take them out at this point, so when they cool, the middles collapse and get chewy – yum.

Makes approx 28 large cookies.