Dark Chocolate Peanut Butter Chip Cookies

The other day I was on line at the grocery store and as I was greedily scanning the candy happened to glance down I noticed that they've come out with dark chocolate Reese's peanut butter cups.  Somebody was asleep on the job all these years not to have come up with that no-brainer sooner.  I don't want to be accused of the same, so here goes---

I've already made Peanut Butter Chocolate Chip Cookies, so I swapped out the peanut butter cookie for a dark chocolate one, and the chocolate chips for peanut butter chips.

These are simple old fashioned cookies, all you need are a few basic ingredients and a wooden spoon.  Soften your butter in the microwave (old fashioned's charm only goes so far) and you can whip these up before you can tie your apron.

I've said it before, probably about 13 times already on this blog, but there's something very satisfying, in a June Cleaver/Betty Draper kind of way, about having that log of dough chilling out in the fridge.

Dark Chocolate Peanut Butter Chip Cookies
makes about 12-14 cookies
oven to 325
1 stick unsalted butter, room temperature 
1/3 cup sugar
1 tsp vanilla extract

• Cream the butter, sugar and vanilla together with a wooden spoon, or a silicone spatula.  Add in:

3/4 cup flour
1/4 cup dark (dutch processed) cocoa powder

• Mix until completely blended, then fold in:

1 cup peanut butter chips

• Form the dough into a log and wrap in waxed or parchment paper, smoothing and shaping as you roll.  Twist the ends firmly to secure.
• Refrigerate for at least an hour, longer if you want.
• Slice the log into 3/8 inch slices with a sharp knife, and put them on a parchment or silpat lined baking sheet.
• Bake for about 12-15 minutes.  They will still be soft when hot.
• Cool on the pan for a few minutes and then transfer to a rack to cool.

I don't think any further explanation is necessary.