Aren’t these pretty cookies? They taste really good, too. A girl named Nikki brought them to a class I taught once, and I kind of fell in love. I mean, Nikki is a nice girl and all, but these cookies are…amazing.
Nikki uses peanut butter chips in these, which are lovely. I baked them today with mint chocolate chips that I got on clearance after Christmas. Also lovely. I think it would be tough to mess these up. Moist, super chocolatey and easy. They also freeze beautifully.
Although we gave Nikki a hard time at the class for using “plastic” margarine instead of real butter in her batch, either way is tasty. The only other change I make is to reduce the amount of sugar by a bit, which I do in almost all of my cookies and quick breads.
It is my pleasure to run into Nikki almost every time I go to my dentist (her place of employment). She always has a smile on her face, and it’s fun to “talk shop” with her about gardening, parenting, baking and just being who God calls us to be. Come to think of it, I guess Nikki is about as amazing as her cookies.
1 c. butter
1 1/2 c. sugar
2 t. vanilla
2 c. flour
2/3 c. cocoa powder
3/4 t. baking soda
1/2 t. salt
1 (12-oz. pkg.) peanut butter or mint chips
Cream butter, sugar, eggs and vanilla until light and fluffy.
Combine flour, cocoa, baking soda and salt; add to creamed mixture.
Stir in chips.
Drop by spoonfuls onto ungreased cookie sheet and bake at 350 for 10 or so minutes.