Dessert: Peanut Butter Chip Chocolate Cookies

Recipe by Sara Quessenberry No block party or barbecue will be complete without these nutty cakelike cookies that are best served slightly underbaked. The recipe can easily be doubled or tripled for larger crowds.

Ingredients

2 c. all-purpose flour
1 c. unsweetened cocoa
2 tsp. baking powder
1/2 tsp. kosher salt
2 stick unsalted butter
1 1/2 c. granulated sugar
2 large eggs
2 package peanut butter chips (3 1 ⁄3 cups)

Instructions

Heat oven to 350 ºF. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, cocoa, baking powder and salt.
Using an electric mixer, beat the butter and sugar in a large bowl on medium speed until fluffy. Beat in the eggs, one at a time. Reduce the mixer speed to low and add the flour mixture, mixing just until combined (the batter will be very stiff). Stir in the peanut butter chips.
Drop rounded Tbsp-size mounds of the batter 2 in. apart on the prepared baking sheets. Bake until firm around the edges but still soft in the middle, 10 to 12 minutes. Let the cookies cool for 5 minutes on the baking sheets before transferring to wire racks to cool completely.
Fill canning or other glass jars with the cookies or line a shirt-sized box with tissue or parchment paper and place them inside.