"Chocolate dough with chewy oats and peanut butter chips." — alexandra91
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2 1/2 cups
unsweetened cocoa powder
unsalted butter, at room temperature
1 (10 ounce) package
peanut butter chips
Not in recent memory have I been so disappointed with a recipe. I’ve always believed it’s just not good common sense not to use your own common sense. My common sense (which I foolishly ignored) told me a half cup of milk just wasn’t right. And it wasn’t. I should have trusted that, followed through, and added milk as necessary, if at all. I ended up with glop. Risking destroying the integrity of the baked cookie I had to add another full cup of flour just to have the dough have some resemblance to cookie dough, and even then it was still sticky. After chilling it in the fridge, it was still sticky, but I’ve made other chocolate cookies where the dough was sticky and they turned out fine. Not this one. While the photo I’ve submitted of these cookies doesn’t look half bad, it is total deception. I handed a cookie to Hubs for a taste test, keeping my comments to myself for the time being. After taking a bite he handed the cookie back to me and with an apologetic look on his face said, “These are bad.” I tasted it too and agreed that outside of sweetness and a faint peanut butter flavor it was tasteless – this in spite of a full cup of very good cocoa powder. I threw out the whole batch, the baked cookies as well as the unbaked dough - effectively, that means one star, inedible. I’m not sure, had the dough called for an appropriate amount of flour, that it would have even made a difference in the final result.
How can you go wrong with chocolate and peanut butter? Right now my husband is enjoying them made into chocolate ice cream sandwiches.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Peanut Butter Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 53
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