If you’ve ever bought a bag of Hershey’s peanut butter chips, you have probably seen the recipe for dark chocolate peanut butter chip cookies. If, like me, you occasionally try the recipes you find on the backs of bags and sides of boxes, you will know that the recipe is magical. It produces decadent, soft in the right places, crispy in the right places cookies. And if, like me, you frequently live in places where peanut butter chips are simply an impossible luxury, you should know that you can substitute in chocolate chips or white chocolate chips or any type of candy pieces you can dream of, really.
As I was planning my Christmas trip to Canada last year and all the things I was going to bake in my brother’s kitchen and in my parents’ kitchen, I could not get the idea out of my head that it would be insanely good to crush up some candy canes and mix those in with the hershey’s batter. Aaaaaaand I was right! These cookies were so dang good that even my mom, who is slow to admit that anything I cook or bake is good, asked me for the recipe for these ones. Well, that’s a success, no?