It is a perfect Fall day. Weather is stupendous, windows wide open… Perfect weather for baking cookies.

Not that any  day and weather isn’t perfect for baking cookies, but some days are just more perfect than others.

Like today.

I had picked up some mini peanut butter cups thinking I’d make a standard toll house cookie and just substitute the cups for the chips, but by the time I had made it to the kitchen, a chocolate cookie was born.

Unlike the chocolate cookies I made last time, these are made with cocoa powder, not melted chocolate.  More traditional and quicker to pull together!

And, since they’re a baking soda cookie, it’s natural cocoa powder, not Dutch process. Dutch process cocoa are cocoa beans that have been soaked in a potassium solution to neutralize the natural acidity of cocoa. It creates a darker cocoa with a smoother chocolate flavor.  But neutral cocoa doesn’t react to baking soda, so it shouldn’t be used if the only leavening is baking soda. You can generally substitute natural cocoa powder in recipes but you usually can’t substitute Dutch process for natural.  Make sense?!?

And that’s just for baking. If you’re making frosting or chocolate ice cream, use whatever cocoa is in the house. And be sure to invite me.

If in doubt, just use the one listed in the recipe. If it doesn’t say, it’s natural.

I have to admit I rarely have Dutch process cocoa in the house, although I may pick up a box during the holidays. It’s always good to be prepared and use the best ingredients for the product.

Chocolate Peanut Butter Cup Cookies

• 1 1/2 cups flour
• 1/2 cup cocoa powder (not Dutch-process)
• 3/4 tsp baking soda
• pinch salt
• 2 cubes (1 cup) butter, softened
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 egg
• 2 tsp vanilla
• 12 oz mini peanut butter cups

Preheat oven to 350°.

Sift together flour, cocoa powder, baking soda, and salt. Beat together butter and sugars until light and fluffy. Add egg and vanilla and mix well.

Mix in flour mixture until just combined. Stir in mini peanut butter cups.

Use #30 scoop (1 1/2 tablespoons) and place about 2 inches apart onto ungreased baking sheets.

Bake about about 12 minutes.

They taste as good as they look. maybe even better…