DIRECTIONS:
1. Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone
baking mats.
2. In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the brown
sugar, baking soda, and cocoa powder. Mix everything together very well, then mix in the
vanilla extract. Finally, fold in the peanut butter chips until combined.
3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two
batches – 6-7 cookies on each baking sheet each. Gently press down on the dough mounds
with the back of a spoon. If you find the cookie dough balls are a little oily from your peanut
butter– mine usually are– blot each with a paper towel.
4. Bake for 9-10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake
up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before
transferring to a wire rack to cool completely. Sometimes I press a couple more peanut
butter chips into the tops of each cookie immediately after coming out of the oven. This is
optional and only for looks
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