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.)
- 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
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.