Peanut Butter Brownie Cookies

1 c. unsalted butter

2 c. sugar

1/4 c. light brown sugar, packed

4 large Eggland's Best Eggs

1 Tbl. vanilla extract

1 3/4 c. all-purpose flour

1 c. unsweetened cocoa powder

3/4 tsp. salt

1 tsp. baking powder

1 (10 oz.) bag peanut butter chips, divided

Add butter to a large microwave-safe bowl and heat in the microwave until melted, about 60 seconds.  Remove from microwave and stir in the sugar and brown sugar.  Then, add the eggs and vanilla and whisk until smooth and well combined.  In a separate medium bowl, combine the flour, cocoa powder, salt and baking powder.  Add dry ingredients to wet and stir together until combined.  Batter will be very thick.  Last, stir in one cup of the peanut butter chips.  Cover bowl with plastic wrap and refrigerate for at least 30 minutes.

When dough has chilled, preheat oven to 350 degrees.  Using a 1 1/2 Tablespoon cookie scoop, scoop  dough balls onto a lightly greased baking sheet.  Press four or five peanut butter chips into the top of each dough ball.  Bake for 9-10 minutes.  Remove from oven and allow to cool on cookie sheet for a few minutes before removing to a wire rack to cool completely.  Repeat.  Makes around 42 cookies.    

Jenn's Notes:  I like mine slightly underdone, so I prefer to bake my cookies for 9 minutes.  If you want yours a little more done, bake for 10 minutes.