1 cup (2 sticks) butter, softened1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 teaspoon baking soda 1 (10-ounce) package PB chips
Directions:
1. Heat oven to 375°F.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
To freeze dough: Spray baking sheets with cooking spray. Drop by rounded teaspoons onto baking sheet, and gently roll the dough to smooth the edges. Place in the freezer to freeze for one hour. Remove the dough balls from the cookie sheets and put in a labeled freezer bag. To bake from frozen, preheat oven to 375º, place frozen balls on a baking sheet, two-inches apart, and bake for 10-12 minutes, or until set. Allow to cool for one minute on the baking sheet before removing to a cooling rack.