This recipe calls for peanut butter chips but I prefer to use President Choice mini peanut butter melts. This recipe is from The Winnipeg Free Press Recipe Swap Favorites by Ilana Simon.
1 cup butter
1 1/2 cups sugar
2 tsp vanilla
2 cups unsifted all-purpose flour
2/3 cups cocoa
3/4 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips
Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Chill until firm enough to handle.
Shape small amounts of dough into 1-inch balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350F for 8 to 10 minutes. Cool 1 minute before removing from cookie sheet onto wire rack.
Makes about 6 dozen, 2 1/2 inch cookies.