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Not much can go wrong here as long as you -- Don't overmix the flour and cocoa mix. Don't skimp on chocolate or peanut butter chips. Don't overbake -- pull the cookies out while they're still semi-soft (they'll firm up on the warm pan). Don't be alone with them, unless you're planning on a blow-out.
Recipe type: cookie
Serves: about 30 cookies
  • 1½ C. all-purpose flour
  • ½ C. unsweetened cocoa powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 2 sticks unsalted butter, softened
  • 1 C. sugar
  • ¼ C. light brown sugar
  • 1 large egg
  • 1½ tsp. vanilla
  • 1⅔ C. (10 oz.) peanut butter chips
  • 1 C. semisweet chocolate chips or bittersweet (I use more like 2 C., using a combination of a great dark chocolate bar broken up and chocolate chips)
  1. Preheat oven to 350 degrees.
  2. In a bowl sift together flour, cocoa, baking soda and salt.
  3. In electric mixer, beat together butter and both sugars until light and fluffy. Beat in eggs and vanilla until combined well.
  4. Beat in flour mixture until just combined. Add in peanut butter chips and chocolate -- only enough to combine.
  5. Spoon dough out onto greased cookie sheet or Silpat and bake for about 12 minutes until cookies are set (and no longer look wet). Let them firm up on cookie sheet and then enjoy!
Recipe by Portland Sampler at