It is so nice to have daughters that just taken it upon themselves to bake at a moment's notice. Yesterday my youngest did just that. She wandered out into the kitchen with a cookbook in hand. A short while later, this is what was cooling on my kitchen table:
Ahhhh, what a treat they have been. The recipe actually calls for peanut butter chips; however, not only did we not have any on hand, but peanut butter things really aren't my husband's favorite so we substituted chocolate chips.
1 cup (2 sticks) butter or margarine
2 cups sugar
2 tsp. vanilla extract
3/4 cup Hershey's cocoa
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 2/3 cups (10-oz. pkg) peanut butter chips (or any chips of your choice), divided
Heat oven to 350 deg. F. Line 18 standard size muffin cups with paper or foil bake cups.
Place butter in large microwave-safe bowl and microwave at high 1 to 1 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs; beat well. Add cocoa and beat until well blended. Add flour, baking powder and salt and beat well. Stir in 1 1/3 cups flavored chips. Divide batter evenly into muffin cups and sprinkle with remaining 1/3 cup of chips.
Bake 25 to 30 minutes or until surface is firm. Cool completely in pan on wire rack.