When I was little (and older, let’s be honest) we would make the cookies from the recipe on the back of the Reese’s peanut butter chips package…chocolate cookies with peanut butter chips. They are my Dad’s favorite, so they were aptly named “Daddy’s Cookies.” We would make them only a few times a year, and especially at Christmas. As I have been getting more into baking and making my own recipes, I have been wanting to recreate these cookies in my own way. I finally did it. And dare I say, they are better than the original! There is just something about the coconut oil blending so perfectly with the rich chocolate and the gooey peanut butter, completely delectable. If you like my OG cookie recipe, I promise you’ll love this one. Also, in our opinion, they actually taste better once completely cooled instead of right out of the oven, making them even better on day 2! I hope you give them a try! Let me know how it goes!
Ingredients:
1 cup granulated sugar
1 cup brown sugar
1/2 cup butter, softened
1/2 cup coconut oil, softened
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups flour
3/4 cup unsweetened baking cocoa
1 package peanut butter chips
Directions:
Pre heat oven to 350*.
In a stand mixer, cream together sugars, butter, and coconut oil. Add in eggs and vanilla. Mix together dry ingredients in a separate bowl, then add slowly to wet ingredients. Add in PB chips, then chill 15 minutes. On a greased cookie sheet, spoon out 2 dozen rounded tablespoon cookies. Bake for 12-15 minutes. Enjoy hot with some vanilla bean ice cream or completely cooled with a glass of milk!