That’s What I Get for Unintentionally Smuggling Chewy Cocoa Peanut Butter Chip Cookies Into a Cheer Competition
Why didn’t it even cross my mind? All hockey season long I see signs posted on entrance doors of rinks everywhere, “No outside food or drinks allowed.” My hockey mom mojo must have been out the window as Sunday I was just a cheer aunt with peanut butter cream cheese brownies and chewy cocoa peanut butter chip cookies to share with my family.
When we stopped at the arena doors so the security guards could check our bags, I thought they were checking for guns and knives. But as soon as she spotted the unconcealed plastic bottle of water in the side pocket of my camera bag, the guard informed me that no outside food or drinks were allowed in the arena. I thought she was talking about my overstuffed canvas bag of chocolate and peanut butter treats but she didn’t even notice. She kept her eyes on me until I ditched my water but I made it through with my bag full of cookies and brownies to share with my family. But I was mortified when I was driving home. I took a bite of cookie and the sugar consistency was like gasping in a mouthful of sand after too many cocktails on the beach during spring break. I’ve made these cookies a lot since the time they disappeared before Christmas supper in 2013 and they’ve never been like that. I went to bed thinking about it and woke up in the morning knowing exactly what went wrong. The recipe calls for 1¼ cups of softened butter and for some reason I forgot one whole stick of butter!
I guess that’s what I get for unintentionally smuggling goodies into the cheer competition.
Sweet buttery wishes,
Chewy Cocoa Peanut Butter Chip Cookies
Ingredients
- 2 cups sugar
- 1¼ cups unsalted butter, 2½ sticks, softened
- 2 eggs, large, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 oz peanut butter chips, 1⅔ cups
Instructions
- Heat oven to 350°.
- In a large bowl, beat sugar and softened butter until light and fluffy.
- Beat in eggs and vanilla.
- In a separate bowl, combine flour, cocoa, baking soda, and salt. Add to butter mixture; beating until well combined.
- Stir in peanut butter chips until distributed evenly into the cookie dough.
- Drop by teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Do not over-bake. The cookies will not look like they are done but they will puff up a little when baking and then they'll drop when they are cooling. They are soft with a little crunch around the edges.
- Cool on the baking sheet for 10 minutes and then move them to a cooling rack. Store in an airtight container.
Nutrition
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All text and images © Staci Mergenthal • Random Sweets
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