Peanut Butter Chocolate Cookies Recipe -
Peanut Butter Chocolate Cookies Recipe

Peanut Butter Chocolate Cookies

Recipe by  

"Peanut butter, semi-sweet chocolate chips, and chopped peanuts make these cookies a perfect anytime treat."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings


  1. Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter, peanut butter, brown sugar, and sugar until well blended. Beat in the egg, milk, and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture. Stir in the chocolate chips and peanuts. Chill the dough in the refrigerator for 15 minutes. Drop heaping tablespoons of dough onto an ungreased cookie sheet.
  2. Bake 12 to 14 minutes, or until the edges are golden brown. Cool 1 minute on cookie sheet, then transfer to wire cooling racks. Store tightly covered.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2011

I made these cookies but with regualr 'storebrand' chocolate chips, and left out the chopped peanuts. Basically followed the recipe (didn't feel like chopping nuts and had no unsalted on hand) and they came out really good and I am picky about my cookies!

Most Helpful Critical Review
Jan 20, 2012

I thought these were pretty boring. There's no need to chop the peanuts it would be much easier to use chunky peanut butter. I wont be making these again.


28 Ratings

Dec 27, 2011

I also used different chocolate chips (Nestle) and omitted the nuts (like the other poster, no unsalted on-hand). Great cookies, didn't miss the nuts and definitely if you're going to add them, make sure they are UNsalted, especially if you add the optional 1/2 tsp. of salt already.

Oct 19, 2013

I doubled this recipe. I used one cup Nestle's Halloween semi-sweet chocolate chips (half were orange colored) and one cup Reese's peanut butter chips. I also added an additional quarter cup of flour because the batter seemed a bit loose to me. Baked at 350*, my cookies were perfect at 10 minutes, 30 seconds. I let them cool on the sheet for two minutes, then pulled them off to cool on the kitchen counter. Chewy and soft, these cookies are excellent. Six thumbs up from my husband and kids.

May 20, 2012

the recipe alone wasn't all that impressive, but then i tweaked it by adding more peanut butter and on accident left out the baking powder but they turned out so smooth and yummy oh also did not use ghirardelli chips i used milk chocolate store brand chips. DELISH!

Jan 13, 2012

The cookies were good and looked great, but lacked something tastewise. A little bland - not enough peanut butter flavor and could have used a few more chocolate chips. I omitted the peanuts - which may have helped. They did not need the optional salt.

Jun 05, 2012

I read the other reviews before I actually made this and was skeptical but I added a little extra crunchy peanut butter high quality brand and used store brand chocolate chips and I must say we love these cookies. We make again and again!

Apr 25, 2012

They're just missing something.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 115 mg
  • 5%

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

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