Chocolate Chip Peanut Butter Cookies

Sometimes, when there’s something I want or want done, I bribe Josh.  That makes me a bad person, doesn’t it?

I can’t remember what it was that I asked him to do but I bribed him with peanut butter cookies.  The only problem was that I didn’t have any peanut butter chips.  Oops.  I knew I couldn’t go back on my promise so I decided to sub in some chocolate chunks.  I also added cinnamon [which I thought was awesome, but Josh said it overpowered the peanut butter]

The funny thing is, I enjoyed these cookies a whole lot more than Josh did & I ended up eating the majority of them!  The other peanut butter cookies I make for Josh are too peanut buttery for me, but these were perfect.  I could taste the peanut butter, but it wasn’t overpowering!

[printable version]

adapted from The Sweeter Side of Amy’s Bread

4 oz (about 1 cup) baking chocolate (or chocolate chips)

1 3/4 cup all purpose flour

2 1/2 tsp salt

3/4 tsp baking soda

1 tsp cinnamon

2 large eggs

1 tsp vanilla

2/3 cup smooth peanut butter (mounded)

3/4 cup unsalted butter, slightly softened

2/3 cup brown sugar, packed

2/3 cup sugar

Preheat oven to 350°F and line two baking sheets with parchment paper.

Chop the baking chocolate very coarsely (or use chocolate chips).  Store them in the freezer while making the cookies.

In a large bowl, sift together flour, salt, baking soda & cinnamon.  In a small bowl, combine eggs & vanilla.

In the bowl of an electric mixer cream together the peanut butter, butter & sugars.  Add the egg mixture.  Slowly add the flour mixture and beat until everything is well combined.  Take the chocolate from the freezer and mix into the cookie dough.

With an ice cream scoop, dish out the cookie dough onto the prepared baking sheets.  About 12 per pan.

Bake for 16 minutes, rotating the pans halfway through baking.  Let cool on the pans then transfer to a cooling rack.