Cincinnati Family Magazine

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October 7, 2022

Chocolate Peanut Butter Chip Cookies

My biggest complaint about chocolate cookies is that they seem to get dry and crumbly very quickly, meaning you have to just make smaller batches, or else be ready to eat a lot of cookies in a short amount of time.  And as much as my taste buds might like that idea, my waistline has different ideas.  So I opted for a little experimenting, to see if I could make a chocolate cookie that last more than a day, and I think I may have found some success!  I adapted my usual chocolate chip cookie recipe (which calls for instant pudding mix) and added some peanut butter because … well, because peanut butter.  It’s a favorite in this household, and is pretty much consumed on a daily basis! — Sherry Hang (Side note: These cookies are more cake-like and not chewy, so if you’re a chewy cookie fan, you might want to stick with the recipe that comes on the back of the Reese’s peanut butter chip bag.)

Ingredients

  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1 cup butter
  • approx. 3/4 cup peanut butter (go half cup or full cup or skip completely)
  • 1 cup sugar
  • 1 4-oz. package instant chocolate pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 12 oz. package peanut butter chips

Directions

Preheat oven to 350.

Whisk flour, cocoa powder, salt and baking soda into a medium bowl.  Cream butters and sugar until light and fluffy.  Add pudding mix and vanilla to sugar mixture.  Add eggs to sugar mixture, one at a time.  Add chips.

Drop small amount of dough (I used an ice cream scoop) onto ungreased cookie sheet and bake for 8 – 10 minutes (mine were done at 9 minutes).  Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.  Makes about 4 dozen cookies.

 

 

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