Chocolate Peanut Butter Chip Cookies
Friday, November 13, 2009 at 4:09PM 
I'm just going to apologize right now.
Put away your bathroom scale. Break out the fat pants with the elastic waistband.
These cookies are going to rock your world.
Last time I was in Florida my sister made these cookies. She's a genuine badass in the kitchen when it comes to cookies, but this time she even outdid her normally awesome self.
When I got home I was very tempted to make them, but I abstained. Instead I made these, a very poor substitute, though still tasty. Their siren call of deliciousness finally won out though, and I called my sister for the recipe yesterday.
I'm going to warn you now. You will devour them. The only way I can think of to help prevent the inevitable weight gain is to do what I did and freeze half the batch in a log, so you only have to slice off a cookie at a time to get your fix. Preheat the oven after dinner, slice off a couple pieces, et voila - instant cookie dessert. And you won't be tempted to eat a dozen cookies when they all come out of the oven.
May God have mercy on our thighs.
Chocolate Peanut Butter Chip Cookies
Yields 48 cookies
1 cup sugar
1/2 cup brown sugar
1 cup shortening
2 eggs
2 teaspoons vanilla
1/4 cup Hershey's chocolate syrup
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 bag (12.5 oz) Reese's peanut butter baking chips
Preheat oven to 375F
Beat together sugars, shortening, eggs, vanilla, chocolate syrup, and cocoa powder. Add in flours, baking soda, and salt. Mix until combined completely. Stir in the peanut butter chips. Using two teaspoons or a cookie scoop drop about two tablespoonfuls of batter on the cookie sheet - 12 to a sheet. Bake one sheet of cookies 8-9 minutes, two sheets 10 minutes. Cookies will NOT appear finished when you pull them out, but don't overcook. Remove from the oven and let cool on the sheet for an additional 5 minutes. Then transfer the cookies to cool completely on brown paper or paper towels - do NOT cool on a rack, they'll harden.
Nutritional Estimate
This is a nutritional estimate, regard it as such.
1 serving = 1 cookie or 1/48th of recipe
121 calories
14 g carbohydrates
6 g fat
2 g protein
chocolate, cookies, dessert, peanut butter, sugar, sweet in food, recipes Email Article Permalink Print Article 
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Reader Comments (9)
droool...
I am not sure there is a better combination in the 'sweets' department than chocolate and peanut butter. I think your idea of freezing dough and allowing a cookie at a time is the only way to go. These look fabulous!
Now these are some cookies I can get behind (or that would get on my behind--HAAAAA). The only kind my MiL likes are oatmeal raisin--BORING. And since I don't really bake, we never have cookies. But if I WERE to bake? These would do it. I especially like the cooling instructions, because I like soft cookies.
I may have to make these and post about them. I have been dying to use the "My response is on my own website" button.
ella - agreed
MiL - That's the only way I'm going to keep that thirty pounds off.
Kristin - these are deliciously soft - almost like brownies. They are also more addictive than crack cocaine.
Katie - You should totally do that because I still have no idea how that button works.
I'm glad they worked out for you. I am very proud of them myself. I just remind everyone that has them, that they are better for you than any high fructose corn syrup fake dessert you buy at the store. love you sis!
Have you made these with butter? Or did you actually use shortening? I'm assuming butter would work fine, but would love feedback. I'm planning to make them to take away with us this weekend. They look wonderful!
Jami: I see no reason why butter couldn't be substituted for the shortening in these cookies. I did use shortening myself, but only because this is a variation on a recipe that's been in my family for a very long time. It's always used shortening because it originates from the WWII era, in which fresh ingredients like butter weren't always available. I suppose I just got into a rut with this recipe and never thought of switching to butter.
If you do make the substitution please let me know how it goes! I always prefer using natural, healthier ingredients over processed junk like Crisco.
I just tried them with all butter instead of shortening. I halved the recipe and was feeling too lazy to get out the whole wheat flour, so I just used a total of 1 cup AP flour. The cookies are delicious. They are fresh out of the oven, but cool, and they have a nice exterior crust but are still chewy goodness. Exciting! Thanks for the recipe!