Chocopalypse Peanutty Cookies Recipe

Here’s another pantry clean-out recipe, inspired by a recipe that was in a Panera Bread newsletter.  I changed a few ingredients around since the whole point of my baking lately is to use up what we have and can’t move with us.  I also altered the directions a bit…because I like to keep things simple and use only my mixing bowl.  I named them Chocopalypse Peanutty Cookies because I used all the cocoa and mini chocolate chips from the cupboard.. kind of like it is the end of the world, LOL!  They are the perfect combination of salty & sweet, and crunchy & chewy.

Chocopalypse Peanutty Cookies

1/2 cup of margarine
1/2 cup of chunky peanut butter
1 1/2 cups of sugar
2 eggs
2 tsp. vanilla
1 3/4 cups of flour
3/4 cup of cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
2 cups of mini chocolate chips
1/2 cup of Reese’s Pieces

1. Preheat oven to 350℉.

2. Mix butter, peanut butter and sugar together until light and fluffy.  Add the eggs and vanilla and mix until combined.  Gradually add in the flour, cocoa, baking soda and salt.  Mix thoroughly.  Your dough should be a little stiffer than play-doh at this point.  Stir in the chocolate chips and Reese’s Pieces.

3. Line a baking sheet with foil, and roll dough into 1 1/2 inch balls and place 1″ apart on the foil.  Bake for 10 minutes.  Do not over bake.  The cookies when cooled will have the consistency a little like a brownie, if you over bake them they will become hard.  Cool on the cookie sheet for 5 minutes and then remove them to a rack to cool completely.  Store in an airtight container.

Makes 4 dozen.