| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 1/2 |
|
Sticks unsalted butter; softened (3/4 cup) |
| 1/2 |
c |
Chunky or creamy peanut butter |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
Semisweet chocolate chips; (6 ounces) |
| 1 |
c |
Peanut-butter chips; (6 ounces) |
INSTRUCTIONS
Preheat oven to 350F.
In a bowl whisk together flour, cocoa powder, baking soda, and baking
powder. In another bowl with an electric mixer cream butter, peanut butter,
and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well
after each addition. Beat in flour mixture and stir in chocolate chips and
peanut-butter chips.
Drop dough by level tablespoons 2 inches apart onto buttered baking sheets
and bake cookies in batches in middle of oven 10 minutes. Cool cookies on
racks.
Cookies keep in airtight containers 5 days.
Makes about 60 cookies.
Gourmet March 1994
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