Last week was long, busy and not the best. The hubs was out of town on business all last week, I was feeling a bit under the weather, had multiple appointments, and ended up a sick pup who needed to visit the vet (he’s fine, just had a flare up of his gastric problems). That added up to a stressed me. And you know what stressed me likes….? Food! I definitely was stress eating last week (thus the red beans and rice) and I was seriously craving a cookie; preferably something with chocolate and peanut butter.
Thus how this version of the classic toll house cookie came to grace my kitchen. Fresh out of the oven these cookies are entirely irresistible, and once cooled they’re still darn tasty. In fact, I brought all the cookies to work the next morning and they were gone before noon. So, if you’re a chocolate peanut butter person – makes these soon, you won’t regret it!
2 ¼ c All-Purpose Flour
1 tsp baking soda
1 tsp salt
½ c butter, softened
½ c peanut butter
¾ c sugar
¾ c brown sugar, packed
1 tsp vanilla
2 large eggs
1 c chocolate chips
1.5 c mini reese cups (4 of the king sized bags)
Pre-heat oven to 375⁰ and line baking sheets with parchment paper.
Combine flour, baking soda and salt in a bowl and mix together.
Beat together the butter, peanut butter, sugars and vanilla until creamy. Add eggs one at a time, mixing well between each. Gradually add the flour mixture, mixing thoroughly.
Using a spatula, gently fold in the chocolate chips and reese.
Drop rounded spoonful onto a parchment lined baking sheet, leaving 1.5 to 2 inches between cookies. Bake for 10 to 14 minutes.