Buckeye Cookie

This dough is tops. I searched high & low for a recipe that would produce thick, chewy cookies. I
even joined a cooking website to scope out recipes. So here it is....the fruit of my desperate search for the perfect cookie.

Preheat oven to 325

2 C. Flour
1/2 C. Cocoa
1/2 t. Salt
1/2 t. Baking Soda        *Mix Dry Ingredients*

12 T. Butter - melted
1 C. Brown Sugar
1/2 C. Sugar
1 lg. Egg
1 lg. Egg Yolk
2 t. Vanilla                   *Mix and add to dry ingredients

16 reg. sz. Peanut Butter Cups - chopped

*Carefully add P.B. Cups to dough. Roll dough into balls, twist balls in half and put the two halves back together torn side up. Smooth sides into round tall circle, leaving the top uneven.  This creates a gourmet, fresh from the bakery looking cookie.  Your cookies will ideally be about the exact same size & shape (if you care) if not go ahead and plop 'em on the cookie tray however you like.  Bake for roughly 12-15 min.

To make a white dough use 2-1/8 C. flour, 1/2 t. salt, & 1/2 t. baking soda.  Super good with Toblerone chunks.