I've been looking for a good chocolate cookie base recipe and finally found it with this! I substituted the peanut butter chips for coarsley chopped Andes Mints candies (I've been looking for an excuse to use them) and they were to die for! Followed the rest of the recipe just about exactly (other than cutting back on the sugar just slightly). I baked them for 9 minutes, then finished with my "perfect cookie trick" by removing them from the oven, then dropping the pan from about 8" in the air onto the hard countertop (Seriously! Try this!), and letting them continue-cook on the hot cookie sheet for another 2 minutes before removing them to a wire rack to cool. They were crispy on the outside, moist, chewy and decadent on the inside and all-around cookie perfection! The best part of this cookie recipe is that all of the cookies turn out exactly the same size, shape and texture. These freeze beautifully in a ziplock bag to extend the "life" of that fresh-baked cookie taste, and my whole family just loved them. Just a note: Don't ruin this great cookie by using stick margarine in place of the butter (that stick margarine stuff is so hydrogenated, it's one molecule away from a plastic! lol) - much, much better with the real thing. Can't wait to try other "chips" with this recipe in the future. Thanks for the great find!

100% 5 stars! I swear this is the top line restaurant quality. Even after the cookie cools. The cookie is so soft and delicious. Rich in taste! All I have to say is Wow, the best cookie I have ever! ever!!!! tasted. I've been searching far and long for a recipe like this. Forever it will stay (Laminated) in my cookbook. TY!! SO MUCH! :)

Scrumptious. I added 1/2 cup peanut butter and cut down on the butter a bit, but otherwise made it the same. Thanks.

Awesome cookies. My first recipe for chocolate cookies that didn't go flat and crispy.

So good! I like this recipe a lot better than the Hershey's/Reese's recipe on this site. I baked them at about 7.5 minutes so they are soft and chewy. I used half whole-wheat pastry flour and Sunspire pb chips (no trans-fats). Also used 1/2 cup brown sugar and the rest white (next time I would probably reduce the sugar by about 1/4 cup). I got more than 2 dozen too, using my pampered chef scoop. These cookies taste great and look beautiful too!

This cookie is delicious with or without the peanut butter chips. I used margarine instead of butter and they came out perfect. I will definitely make these again.

I looved these. Infortunately, it was not unanimous, but I still think they deserve 5 stars. I followed the recipe exactly, and the dough is quite thick and stiff. For those who like thin chewy cookies that are not too dense, this is not the cookies for you. These cookies are really heavy, thick and dense, and that is what I like about them! They do not spread much. You can feel both the flavors of the peanut and the chocolate. People all have different tastes, so I did not rate it according to whether everyone loved it or not, just rated according to whether it is a good cookie that comes out the way it says it will...and it does! Loved it, kids and brothers loved it too! thanks!!

i was searching for a good chocolate cookie recipe to go with my left over andes pepermint chips and this was a hit! i followed the recipe exactly and baked it for 9 mins (just know that ovens vary). the cookies turned out moist and chewy---will definitely keep this one. next time i'll make it with the peanut butter chips :)

Wow! These were so good! I switched the butter for margarine and had no peanut butter chips so I used semi-sweet chocolate chips and white chocolate chips instead. They were absolutely great! My family devoured them super fast! Thanks so much!

These cookies are easy and delicious! I made them exactly as the recipe said to and I love them! My only tip is that I prefer to hand mix my cookies and the batter for these is very thick! So I suggest either an electric mixer or a good warm up before the workout! Other than that, they are wonderful!