Makes 32 Cookies. Time: Prep 30 minutes, Cook 12 minutes

Ingredients

• 1 cup + 3 tbsp flour
• 2 tbsp Dutch process, unsweetened cocoa
• 2 tbsp raw cacao powder (if you don’t have this, can use 4 tbsp Dutch process cocoa)
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 2/3 cup peanut butter
• 1/2 tsp vanilla
• 1 egg
• 15-20 small peanut butter cups, unwrapped & chopped
• 10 chocolate kisses, unwrapped & chopped or 1/2 cup mini chocolate or peanut butter chips.

Method

• Combine flour, cacao, cocoa and baking soda in medium sized bowl and set aside.
• Unwrap and chop peanut butter cups and kisses.
• In stand-up mixer whip together butter & sugars until thoroughly combined.
• Whip in peanut butter followed by vanilla and egg.
• Add flour, cacao, cocoa & baking soda mixture, slowly by thirds.
• Fold in candy and/or chocolate chips of choice.
• Cover & refrigerate for at least 1 hour.
• After about 30 min of letting cookie dough chill, preheat oven to 350 degrees and line a baking sheet with parchment paper.
• When ready to bake, scoop cookie dough onto prepared baking sheet leaving 1.5-2 inches in between cookies to allow for expansion while baking.
• Flatten each cookie evenly using a fork.
• Bake in preheated oven for 11-12 minutes.
• Allow to set on baking sheet 10 minutes prior to cooling on rack.
• The flavor of these cookies is enhanced by a light dusting of salt added while cooling on the baking sheet, optional of course.
• Store in an airtight container after fully cooled.