Chocolate Peanut Butter Crunch Cookies

• 2 cups All-purpose Flour
• 1/2 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Butter Or Margarine
• 1/2 cups Creamy Peanut Butter
• 3/4 cups Granulated Sugar
• 3/4 cups Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup Reese's Peanut Butter Puffs Cereal, Slightly Crushed
• 1-1/2 cup Chocolate Chips

1. Preheat oven to 375 F. Lightly grease 2 cookie sheets or cover them with parchment paper.
2. In a small mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
3. In the bowl of an electric mixer, cream together the butter and peanut butter for about 30 seconds until combined. Add granulated sugar and brown sugar and beat until creamy. Add vanilla extract and eggs, beating well to combine after each addition. Turn mixer to low and slowly add the dry ingredients. Beat until just combined. Stir in the (slightly) crushed cereal and chocolate chips.
4. Scoop the cookie dough using a medium-sized cookie scoop, or drop by the tablespoon full onto the prepared cookie sheets. Bake at 375 F for 9 minutes, or until tops are just set.
5. Remove from oven and let cool on cookie sheets for a couple of minutes before removing the cookies from the pan to a wire rack to cool completely.

allpurpose, cocoa, baking soda, salt, butter, peanut butter, sugar, light brown sugar, vanilla, eggs, cereal, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-crunch-cookies/ (may not work)