1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla
2 c. unsifted all-purpose flour
3/4 c. Hershey's Cocoa
1 tsp. baking soda
1/2 tsp. salt
2 c. peanut butter chips (12 oz. pkg.)

Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well.

Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. DO NOT OVERBAKE. Cookies will be soft. They will puff while baking, then flatten while cooling. Cool slightly; then remove from cookie sheet.