These cookies have twice the chocolate and twice the peanut butter, so some friends and I decided we should call them Chocolate Peanut Butter2 Cookies. (I couldn't get the number 2 in superscript in the title.)
This recipe is adapted from the September issue of the King Arthur's Flour catalog. I added a bit more water than they called for, and substituted both peanut butter chips and chocolate chip for the mini peanut butter cups in the original recipe. I also used salted butter instead of unsalted.
Chocolate Peanut Butter2 Cookies
1-1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup salted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla
2-1/2 tablespoons water
3/4 cup chocolate chips
3/4 cup peanut butter chips
Preheat oven to 375. Grease cookie sheets.
In a medium bowl, mix together the flour, cocoa, baking soda, and salt.
In a mixer bowl, beat together the sugars, butter and peanut butter. Beat in the vanilla, egg, and water. At a slow speed, gradually add in the dry ingredients until thoroughly incorporated. Stir in both kinds of chips.
Scoop onto greased cookie sheets. Bake for 7-8 minutes. You should be able to smell the chocolate. Cool for one minute before removing to wire racks.
Yields: about 50 cookies