Peanut Butter Chip Cookies I Recipe - Allrecipes.com
Peanut Butter Chip Cookies I Recipe

Peanut Butter Chip Cookies I

Recipe by  

"Rich cookies with peanut butter 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. Mix together dry ingredients with a whisk. Cream sugars, shortening, and vanilla. Add eggs, one at a time. Beat well. Stir in chips. Gradually add dry mixture, mixing well.
  3. Drop by spoonful onto ungreased cookie sheet. Bake for 8 to 10 minutes. Remove from pan to cool. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2003

Don't be fooled by this recipe. It is the same recipe you find on the back of a Reese's Peanut Butter Chips package. A few words are changed and Pat calls for butter flavored shortening instead of regular flavor or margarine. She does not include the Chocolate Chips. The recipe is good and worth trying if you like peanut butter.

 
Most Helpful Critical Review
Jan 31, 2011

This recipe is nearly exactly the same as Toll House cookies. TH's recipe calls for the very same proportions of sugar, egg, and fat as this recipe, PLUS an additional 1/4 cup flour, which would be helpful to those ending up with super-flat cookies. I think I may have stuck closer to TH's recipe anyway - used butter instead of shortening, and equal amounts brown and white sugar. It needs at least 1/2 tsp. salt. I also chilled the dough for several hours before rolling into balls and baking. They turned out fine. Not mind-blowing; just "eh."

 
Jun 01, 2010

I made these and im 16. They came out delicious. But for my recipe.. I added 2 teaspoons of peanut butter and instead of shortening, i also used regular butter. it tasted so darn delicious and everyone i gave some to thought they were delicious. my best cookie batch yet! Brilliant recipe. Kudos!

 
Oct 22, 2003

I LOVE THESE COOKIES!!! They are incredible and a nice, if slight, variation on the traditional peanut butter cookie. I use butter instead of shortening, and I also remove the cookies just before they are actually finished baking. By leaving them on the hot cookie sheet an extra minute, they are perfectly ooey-gooey delicious!

 
May 25, 2009

Ive never baked cookies that turned out sooo flat. No bulk to them at all. Will I use this recipe again? Not a chance.

 
Oct 15, 2003

FAST AND EASY TO MAKE AND VERY GOOD FIVE STARS IN MY BOOK!!!!!!!

 
Sep 30, 2010

These cookies were not great. They took much longer in the oven that stated. I was planing on bringing them into work but after tasting them I decided not to :(

 
Jun 14, 2010

These were yummy! We added chocolate chips to half the batter. Both kinds were good.

 

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 81 mg
  • 3%

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

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