I was weeding through some recipes I had pinned and pulled this one to make on Friday. DH had gone to check on our cows, I had finished oiling the interior of the chicken coop with Linseed oil, and my cookie stash had been depleted. These sounded promising and I had all the called for ingredients on hand. As I took the last batch out of the oven, someone knocked on the door. We live very remotely. People don't just knock on our door. I wasn't expecting anyone, but turns out a couple guys drove out to pick up the dumpster we had filled. (Yes, we are still cleaning up things that we left behind by the previous owners.) They picked up one dumpster earlier in the week, and said they'd return to haul off the other next week, but 2 different fellas showed up unexpectedly on Friday. They must have sensed I was making cookies. 😉
So I sent them off with a couple of ziplock bags of cookies and then promptly copied this recipe and added it to my favorite recipe book.
Here's the link to the original recipe where she shares all the tips as well as a printable version.
Chocolate Peanut Butter Cookies
1 C butter, softened
1 C creamy peanut butter
2 eggs
1 tsp vanilla
2 1/4 C flour
2/3 C cocoa (spoon the cocoa into the measuring cup - do not scoop) - I used dark cocoa because that's what I had.
1 tsp baking powder
1 tsp baking soda
1 1/2 C sugar (divided - 1/2 C is for rolling dough in sugar)
1 1/4 packed brown sugar
*Cream butter and peanut butter. Add eggs and vanilla. Mix until well combined. Mix in brown sugar and 1 C of sugar. In separate bowl, sift flour, baking powder, baking soda, and cocoa together. Slowly add to wet ingredients and mix just until everything is well incorporated. Refrigerate for an hour or overnight. Form into small balls - roll in sugar - bake at 350° for 10-12 minutes. They will set up more as they cool. The original recipe says to bake for 8 minutes, but mine needed a few more minutes.
I love adding new keeper recipes to old family favorites!
