Yup, another Cookie Day 2010 recipe. This one is the "easier" version of Buckeyes. To be honest, it's only somewhat easier. It does make a lot fewer cookies and you aren't rolling 400 some odd little balls. This also has a nice crunch that Buckeyes don't have. If you like peanut butter and you like chocolate, you will like these. Yes, you will, I promise!
1 cup butter, softened
1 1/2 cups peanut butter (I used creamy, but either will work)
1 cup white sugar
1 cup brown sugar, packed
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla
3 bags of chocolate chips, melted (maybe 4, fair warning!)
Mix the butter, peanut butter, white sugar, brown sugar and the eggs together in a large bowl. In a separate bowl, combine the flour, baking powder, and baking soda. Slowly add the flour mix to the sugar mix, mixing as you add it in. Add the vanilla and combine thoroughly. Allow the batter to chill for at least an hour in the fridge.
Bake the cookies at 350 degrees for 10 to 12 minutes. Allow the cookies to cool completely.
Once the cookies are cool, melt the chocolate chips and dip the bottom of the cookies in the melted chocolate. Place the dipped cookies on a cookie sheet covered in parchment paper. Once you have a full cookie sheet, place the whole cookie sheet in the fridge until the chocolate hardens, usually 30 minutes.
Honestly, it's just like Buckeyes. My very first thought when I bit into them was "Oh, it's buckeyes with a crunch" and my family all agreed with me. You can't go wrong with peanut butter and chocolate cookies...