Chewy Chocolate Peanut Butter Chip Cookies Recipe - Allrecipes.com
Chewy Chocolate Peanut Butter Chip Cookies Recipe
  • READY IN 45 mins

Chewy Chocolate Peanut Butter Chip Cookies

Recipe by  

"Chocolate cookies with peanut butter chips instead of chocolate chips."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks 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
Jun 09, 2006

Tried this recipe for the first time tonight, but made a few changes after reading the reviews. I used half butter and half shortning so my cookies wouldn't spread into pancakes. I also used 1 cup white sugar and 1 cup brown so that they would be a little softer. Doubled up on the vanilla to put back the moisture lacking in the shortning. After this they turned out perfect. They spread a bit but are still nice and puffy, with no crunch at all! Excellent recipe with a few mod, will be making again.

 
Most Helpful Critical Review
Aug 02, 2003

These cookies tasted great BUT looked horrible, FLAT as a pancake. Perhaps more than 2 cups of flour would have helped?

 
Sep 24, 2004

This Recipe was very good. Alot of you have said that they spread too much and are flat. I have been baking for years, and to keep any cookie from spreading flat while baking..... Chill the dough for an hour before baking. Trust me it works.

 
Oct 07, 2002

A bit different, but easy to make and tasty. I like chewy cookies and these definitely are.

 
Aug 17, 2003

DISGUSTING!!! Ugh I really thought they would be good but my first batch spread so much that the whole pan was a big cookie so when i took it off it wasn't even totally cooked. So for the next batch I made the balls smaller and I cooked it for 2 minutes longer. They turned out as flat crispy "cookies". My family tried them and said that they were too rich and buttery. They were easy enough to make but cleaning the pan was a nightmare. I would not reccomed this recipe to any one with tastebuds.

 
Dec 13, 2003

I loved this recipe! Helpful hint: bake a test cookie first. If they spread too much when baking, add another tablespoon or so of flour so they hold their shape.

 
Nov 01, 2008

So, my husband has said "Oh man, I think these might be my favorites so far," (he always calls me "man" when he's impressed), and "Curse you, vile woman" as he just took his 8th, 9th, and 10th cookie. These must be a hit! They are serious spreaders, so you'll want to chill the dough for a while before you bake them. I happen to like flat, chewy cookies, but these were a little too flat for me without chilling first. Still...they are awesome. Thanks! :)

 
May 22, 2003

Yum!!! Be careful not to overbake or make your cookies too big and you'll want to make these over and over again...

 

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Nutrition

  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 96 mg
  • 4%

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

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