Recipe by Michelle Laverdiere
"My best friend's mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
unsweetened cocoa powder
peanut butter chips
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!
My son loves these type of cookies. He still liked them and they turned out looking very nice, but I prefer a sweeter cookie. After I had already made these noticed that the peanut butter chips had a similar recipe on the back with more sugar in it. If you are making cookies, would not cut down on sugar. Seems like whoever created this recipe wanted to make a less sweet cookie. If that's what you enjoy, this is a perfect recipe. I prefer a sweet cookie, that is why I eat cookies.
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.
This is a soft, buttery, rich chocolate cookie that I found changes dramatically depending on how it goes into the oven. Soft, chewy, crispy, will all depend on how flat and how big the cookie dough balls are going in. I did the first batch straight from the scoop and they turned out thick and soft. A lot of people prefer their cookies this way so I can't downgrade them for that. The second batch I used the same amount of dough but flattened them slightly (as I always do and should have stuck with here too!) - a little chewier, not quite as thick, and much better, at least for my tastes. Peanut butter and chocolate fans who love soft cookies will love this one.
Here's the thing--I made this recipe with my youngest boy and we lost a little flour in the process of measuring it and getting it to the mixer bowl, we lost a little egg during the egg-cracking process, and I'm not really sure if my son snuck in more sugar while I was getting my camera. With this said, even though I was sketchy about how this recipe might turn out with the little mistakes that were made, this recipe turned out a very nice cookie. Soft and fluffy and very nicely chocolate-y. (The raw batter was in-sane......but don't tell my kids that. Ha.) The best part is they did NOT stick to the pan AND I didn't need to chill the dough, which for me were excellent parts of this recipe. Next time, I'd like to try this with half of the butter replaced with peanut butter. I bet that would be really good. GREAT rainy day recipe to make with my son and bond. We had a BLAST and he was so proud of himself. NOTE: 350 for just about ten minutes was just right for us.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Chip Chocolate Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 255
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Peanut butter and chocolate chunks make these chewy cookies addictive.
See how to make super-easy, 5-star peanut butter cookies.
See how to make yummy gluten-free peanut butter cookies.