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Peanut Butter Cookies IX


"I've always loved the combination of peanut butter and chocolate, so this cookie is a hit with me. Everyone who tries them wants the recipe."
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20 m servings 95 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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 the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.

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Read all reviews 303
  1. 375 Ratings

Most helpful positive review

Great cookie! I followed the suggestion of others and cut the sugar down to 1/2 cup each for the brown and white sugars, increased the vanilla, added an extra egg, and increased the peanut butte...

Most helpful critical review

the cookies are pretty good, but not mind blowing. PLEASE leave them on the cookie sheet for a minute or two after removing from the oven. If you don't they WILL crumble into a thousand horrib...

Most helpful
Most positive
Least positive

Great cookie! I followed the suggestion of others and cut the sugar down to 1/2 cup each for the brown and white sugars, increased the vanilla, added an extra egg, and increased the peanut butte...

These were very tasty and everyone liked them. My only problem with them was when I was making them, it was really difficult for the dough to stay together. It kept falling apart and was in piec...

My husband likes 3 kinds of cookies, so I looked on ingredient search for a recipe that incorporates all 3: peanut butter, oatmeal, and chocolate chip. I made the recipe as stated except I did n...

This is the best peanut butter cookie I have ever tasted! I am a purist and like it even better without the chocolate chips. I wanted the cookies a bit larger and made only about 2 1/2 dozen, ...

I had to package these up and drive them to my husband's work so I wouldn't eat them all. I made them exactly as the recipe indicated and wouldn't change a thing! These are AWESOME! The oatme...

Good cookies! I, too, cut down on the sugar to only 1/2 cup each. I also used 1/2 cup white flour and 1/2 cup whole wheat pastry flour. I used natural no-sugar peanut butter. I loved the text...

Great cookies! Be sure to use regular oats, not quick. I might try a little less white sugar next time. Also, be sure to leave them on the cookie sheet for a few minutes before removing- I only...

I was disappointed the first time I made these cookies. Working with the dough was a sticky mess and I ended up with extremely crumbly cookie dough. Moreover, the cookies did not flatten and o...

Best PB cookie I've tried yet - will be doing for my cookie swap. Only difference I made was using all white flour and they came out great...