1 1/2 sticks (3/4 cup) butter, room temp
1 cup peanut butter
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup unsweetened cocoa
1 large egg
2 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cups flour
1 cup peanut butter chips
1. Preheat oven to 375. Have cookie sheets ready.
2. In a large bowl mix on high speed butter and peanut butter until creamy. Add sugars, cocoa powder, egg, vanilla, and baking soda; beat until fluffy.
3. Reduce mixer speed to low and beat in flour just until blended (dough will be stiff) Stir or use your hand to add peanut butter chips. Roll rounded Tbsps into 1 1/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with a table fork, making crisscross designs.
4. Bake 8-10 minutes until tops look dry. Cool on cookie sheet 1 min., then remove to a wire rack to cool. Per cookie: 116 cal., 3 g. protein, 10 g. carb, 1 g. fiber, 7 g. fat
