Candi's Chocolate Peanut Butter Chip Cookies Recipe - Allrecipes.com
Candi's Chocolate Peanut Butter Chip Cookies Recipe
  • READY IN 45 mins

Candi's Chocolate Peanut Butter Chip Cookies

Recipe by  

"These cookies are very soft. You can also use chocolate chips instead of the peanut butter chips."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
  2. In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2009

These are really good! I think these have the *perfect* amount of chocolate flavor. They are nice and rich with the cream cheese, but not overly sweet. I halved the recipe and still ended up with 24 cookies. 8 minute cooking time with 5 minutes of cooling on the pan was spot on. The dough was really easy to work with and the directions were clear and concise, which I always appreciate. Give these a shot! Thanks :)

 
Most Helpful Critical Review
Aug 19, 2009

if i could give this 0 stars i would; i am 17 and i love to bake so i tried the cream cheese instead...people in my house were so disappointed you cant even taste the chocolate only peanut butter..they were flat and crispy; just like paula says butter makes it better and never again will i try a substitution for butter. i think that had ALOT to do with it and the fact that it only says 1/3 cups of cocoa powder sorry ;(

 

14 Ratings

Feb 18, 2009

These are surprisingly addictive! I can't stress enough - take these out of the oven at 8-8 1/2 minutes and let them sit on the pan for 5 minutes. They will not look done when you remove them from the oven, but by the time they cool off on the rack, they'll be perfection!! Moist and chewy like a gourmet cookie! Two minor changes I made: 1.)used the Nestle chocolate & peanut butter chip bag (come mixed together). It was really good without being overly peanut-y. and 2.) I dropped by rounded TABLESPOONS, not teaspoons (would be a ridiculously small cookie if you did that!). Also, I baked 2 dozen, then formed the rest into balls (about another 2 dozen), froze them on a cookie sheet, then transferred to baggies. It's been great to pull out a few cookie balls and bake them up fresh!! (Balls are formed with the same measurement: rounded tablespoon.) Also, I agree with another reviewer - flatten them out a bit like you do with a peanut butter cookie dough.

 
Nov 30, 2006

WOW! I was initally a little nervous trying a recipe that didn't have any reviews and only 1 rating, but I am SO GLAD that I did! These are wonderful. The thing that sets these cookies apart is the texture. They are so soft, they literally just melt in your mouth. I've never had a cookie like this before, so it is hard to describe. The best I can say is just try them!! I used 1/2 cup splenda instead of the white sugar and 2 large eggs. I took them out of the oven right at 8 minutes. Make sure you use peanut butter chips that are fresh...mine were a bit old and a little stale. Despite stale chips, the cookies were WONDERFUL!

 
Mar 27, 2007

Loved the chewy consistency- a nice substantial cookie. Appreciated the use of only 1/2 c. butter and I substituted low-fat cream cheese. However, these cookies were indiscriminately sweet (overpowered the peanut butter), not really chocolatey.

 
Feb 14, 2007

these were really tasty. i realized more than halfway thru the recipe that i had no eggs! so, i grabbed a ripe banana and used that as a binder instead. wow! you can taste the banana in the cookie, and my husband said it "would have been Elvis' favorite"! thanks for the recipe :)

 
Feb 28, 2007

Very good cookies. Will try with a little mashed bananas next time. Know that these cookies do not spread so flatten them a bit before baking or you end up with big cookie mounds!

 
Feb 16, 2010

Exceptional! The cookies are so soft and chewy. I think that 2 cups of flour would do, as the dough was almost crumbly with 2.5 cups. Still delicious!

 

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Nutrition

  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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