These cookies aren't too sweet and they use very little butter compared to most cookies. But somehow they still taste rich and decadent.
Makes 24 cookies
Adapted from MyRecipes.com
Ingredients:
1/4 cup butter, softened
2 Tbl. canola oil
1/2 cup granulated sugar
2 eggs
1/2 tsp. vanilla extract
1-1/4 cup flour
1/2 tsp. baking soda
6 Tbl. unsweetened cocoa powder
1/2 tsp. salt
1/2 cup peanut butter chips (or use a combination of peanut butter and chocolate chips if you want)
Instructions:
The dough needs about 30 minutes in the refrigerator (although you can leave it in longer and make the cookies when you're ready), so don't preheat the oven first.
In a large bowl, add the butter, oil and sugar and beat until light and fluffy, about 3 minutes.
Add the eggs and vanilla and beat another 2 minutes until creamy.
Add the flour, baking soda, cocoa powder and salt. Mix at low speed just until the dry ingredients are combined into the butter mixture. Fold in the peanut butter chips with a spatula or large spoon.
Chill the dough in the refrigerator for 30 minutes. That makes it easier to handle as it'll be pretty sticky.
Preheat the oven to 350 degrees.
Form the dough into small balls and place on two cookie sheets lined with parchment paper (or sprayed with nonstick spray). Flatten each ball slightly. You should have about 12 cookies on each sheet. Place in the oven and bake for 8 minutes or until almost set. They'll look a little shiny on top, but don't over bake (check the bottoms to see if they're a little firm - that means they're done).
Remove from oven and cool on baking sheets a few minutes, then transfer to a wire rack to cool completely.
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