Okay, so this one comes right off of the Reese's Peanut butter chip bag, but we LOVE this recipe. Only thing: DO NOT dump everything in the mixer and expect a good cookie. Follow this recipe--cookies just aren't the same if you don't separate the dry and wet ingredients like you are told :)And be sure not to overbake them. Over cooked cocoa is never a good thing!
2 cups flour
3/4 cup Cocoa
1 tsp. baking soda
1/2 tsp. salt
Stir above ingredients in a bowl until well combined.
In mixer:
combine
1 1/4 (2 1/2 sticks) butter, softened/room temperature(not melted)
2 cups sugar
mix until fluffy.
Add:
2 eggs
2 tsp. vanilla extract
Beat well. Gradually add flour mixture until well combined. Stir in 10 oz. bag of peanut butter chips.
Oven 350 degrees. Drop rounded teaspoons (I use a small ice cream scoop) onto ungreased cookie sheet. Bake 8-9 minutes (or until tops begin to crack). Do not overbake! Cool slightly, then remove from cookie sheet to wire rack. Cool completely and store in the freezer so you don't eat the entire batch in one sitting.
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