Chocolate Cookies

These cookies are a great hit at in any setting! The bright colors and scrumptious taste are all so inviting! The amazing thing about these cookies is that they are more than two times better for you than any other 'normal' cookie. The use of peanut butter instead of butter makes this, one very healthy cookie. :D

Chocolate Peanut Butter Cookies
Ingredients:
1 package of devils food cake mix
¾ c. crunchy peanut butter
2 eggs (or 3 lrg egg whites)
2 tbsp milk
1 c. reeses pieces
½ c. peanut butter chips or semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Grease baking sheets
2. Combine first 4 ingredients together. Then add the remaining ingredients.
3. Spray fingers/palm of hands with PAM spray (or use oil) and roll dough into small balls. Use the bottom of a cup (that has been oiled) to flatten each chocolate cookie ball.
4. Bake for 7-9 min. Cool for 2 min on baking sheets, then remove and enjoy!



I made these cookies today, they were quite good though I am not used to the molasses flavor. I quickly grew accustom to the flavor.

Here is the recipe:
Brown Molasses Chocolate Chip Cookies
(Makes 40 cookies)

1 cup unsalted butter, softened
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
1/4 cup molasses
1 tablespoon pure vanilla extract
3 cups plus 3 T flour
1 teaspoon baking soda
1/2 teaspoon salt

2 cups (one 12 oz. bag) chocolate chips

Directions:
1. In the bowl of an electric mixed fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until thoroughly combined. Beat in the eggs, molasses, and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the rest of the dry ingredients. Then stir in the chocolate chips. Place the bowl in the refrigerator and allow the dough to chill for 1 hour.
2. Preheat the oven to 350 degrees. Line several baking sheets with parchment paper.
3. Get spoonful of cookie dough and roll into ball, slightly flatten the ball, place on cookie sheet.
4. Bake until just light golden, 11-12 minutes. Cool the cookies for 5 minutes on the baking sheets before moving them to wire rack to cool completely.

Note: Molasses keeps the chocolate chip cookies chewy for more than a day. It also gives them a more intense brown sugar flavor. Do not overcook or the cookies will be dry and hard.


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