Bars, Cookies, Sweets

They Ate All But Three | Chewy Cocoa P.B. Chip Cookies

It’s not clear to me how it happened, but somewhere between the pumpkin pie, washing the dishes, opening presents, and setting out all the goodies, all but three of my chewy cocoa peanut butter chip cookies disappeared.

And I faintly recall what sounded like a Food Network cookie review behind me as we washed dishes. There was talk of “they’re so soft,” “I like the crunchy edges,” and “there’s a perfect ratio of chocolate and peanut butter.”

Chewy Cocoa Peanut Butter Chip Cookies | Random Sweetness Baking

Speaking of Christmas cookies, we can’t be the only family that’s overly ambitious with our Christmas baking. Between the bakers in my family, there are six ovens, six mixers, and countless pounds of sugar involved in the making of our annual goodies feast. Of course, we eat a traditional meal of turkey, mashed potatoes, and green bean casserole, too.

And this table is not an accurate account of how many sweets we really had because there are more in the refrigerator and a big stack sitting on my entryway bench that hadn’t made it to the table yet. Luckily, we all pack up containers of our favorites and enjoy them for a few weeks after Christmas.

Christmas goodies table

Chewy Cocoa Peanut Butter Chip Cookies

2 cups sugar

1-1/4 cups butter, softened

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

10-ounce package (1-2/3 cups) peanut butter chips

Preheat your oven to 350 degrees. In a large bowl, beat sugar and softened butter until light and fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, cocoa, baking soda, and salt. Stir together and then gradually add to the butter mixture; beating until well combined. Stir in the peanut butter chips until they are distributed evenly into the cookie dough.

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 9 to 10 minutes. Do not overbake. The cookies will not look like they are done but they will puff up a little when baking and then they’ll drop when they are cooling. They are soft with a little crunch around the edges. Cool on the baking sheet for 10 minutes and then move them to a cooling rack.

Forget about cooling completely. Start eating them after they’ve cooled 15 minutes or so. Store in an airtight container. Makes approximately 3 dozen cookies.

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