DAY 9: Chocolate Buttermilk Cookies with Peanut Butter Chips
Buttermilk gives these cookies a soft and chewy texture, with a brownie consistency on the inside and crispy cookie edges on the outside. Peanut butter chips make for a great flavor combo, but you could always swap those out for chocolate chips if you want an extra fudgy cookie.
Chocolate Buttermilk Cookies with Peanut Butter Chips
2 cups flour
½ tsp baking soda
½ tsp salt
½ cup butter
¾ cup cocoa powder
2 cups sugar
1 tsp vanilla extract
½ cup buttermilk
2 cups peanut butter chips and/or chocolate chips (about 1 ½ cups PB and ½ cup CC)
Preheat the oven to 350°F. Line a baking sheet with silicon mats or parchment paper.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar until well mixed. Mix in egg, vanilla extract, and buttermilk.
Gradually stir in the flour mixture until no streaks of flour remain. Stir in the peanut butter chips and/or chocolate chips.
Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.
Makes about 4 dozen cookies
(Recipe adapted from Baking Bites)