Peanut Butter Chip Cookies III

Peanut Butter Chip Cookies III


"This is the best Peanut Butter Chocolate Chip Cookie I have ever had. I researched different cookies two years before I found this one. It is chewy, plump, and delicious."
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1 h servings 178 cals
Serving size has been adjusted!

Original recipe yields 42 servings



  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass.
  3. Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


  1. 94 Ratings

Most helpful positive review

This recipe was great and a big hit at my job! I increased peanut butter to a little over one cup and increased vanilla to 2 tsp. I also baked the cookies about 14 minutes. They came out perfe...

Most helpful critical review

There are way too many chocolate chips for this cookie dough, and they are very difficult to incorporate because the cookie dough is very thick and greasy, so the chips just "slide" out of it. I...

This recipe was great and a big hit at my job! I increased peanut butter to a little over one cup and increased vanilla to 2 tsp. I also baked the cookies about 14 minutes. They came out perfe...

Very good cookies! If you want more peanut butter taste instead of chocolate chips I just put in peanut butter chips. They are wonderful!

These are great! I added slightly less flour and skipped the walnuts, and added 1/2 teaspoon almond extract. My husband says they are the best chocolate chip cookies he's ever had. He's had a LO...

These cookies are awesome! I increased the peanut butter and vanilla as suggested by another person on here. MMmmm!!!

mmm, I used a cup of crunchy peanut butter in this recipe. I didn't have dark brown sugar; only light brown and it stll came out good. I omitted the oats and walnuts because I didn't have them o...

Just got these out of the oven and they are delicious! The recipe is good as is, but if you want a little more peanut butter flavor maybe go for a full cup instead of 2/3c.

These are awesome. Chewy and soft with a little crisp around the edges. I followed other reviews and put in a full cup of peanut butter.

I used equal amounts white and dark sugars, super chunk peanut butter and I cut back a little on the flour like SunnyByrd did (I used 2 1/4 cups flour). Because I had it on hand, I used a combin...

Definitely edible, and the boys didn't complain... but this isn't my ideal PB cookie. What it is: very nicely soft and chewy, tastes a little candy-like, good old-fashioned brown sugar taste, a...