Chocolate Chip Peanut Butter Cookies Recipe -
Chocolate Chip Peanut Butter Cookies Recipe
  • READY IN 1 hr

Chocolate Chip Peanut Butter Cookies

Recipe by  

"Chocolate chips, peanut butter, and a hint of almond combine their great flavors in these sweet treats."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  1. Heat oven to 375 degrees F.
  2. Beat peanut butter and brown sugar in large bowl with electric mixer until creamy. Beat in egg, water and almond extract until blended. Add flour, baking soda and salt. Beat until evenly moistened. Stir in chocolate chips. Drop by tablespoonfuls on cookie sheet. Flatten slightly in criss cross pattern with fork.
  3. Bake 8 to 10 minutes or until golden brown. Cool 1 minute on cookie sheet before moving to rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2012

Great recipe!!!! I had less peanut butter than called for, but I added 1c of walnuts instead and used milk chocolate chips. Delicious! Batch got cleaned out at work within an hour!

Most Helpful Critical Review
Aug 29, 2012

This recipe makes a nice cookie, but I found the dough to be greasy crumbled in the bowl. Not sure what I'd change, but my hands were super greasy as I put the balls together.


12 Ratings

Oct 30, 2012

This is a great recipe to do with kids!!! I added vanilla instead of almond and added a few more chocolate chips. At first it looks like it will be very crumbly but this isn't the case. Instead of trying to beat in the flour, baking soda and salt I kneded it in and the same with the chocolate chips. Then made balls and plopped them on the pan. Remember that peanut butter is greasy to cook with and be prepared to wash your hands afterwards. Easy mixing, quick cook and easy cleanup! Recommended for any Mom!

Apr 14, 2013

I agree with another review - the dough was a little greasy - and the crumbly dough made for a frustrating experience. I prob won't make these again even though they tasted unique and were good. They were not good enough to overcome the frustrating dough.

Apr 05, 2013

This recipes is awesome! I love how the cookie crumbles a little after it bakes its soft and moist! I noticed how some people are complaining about It being crumbling and greasy all peanut butter recipes do that, and there's nothing wrong with this recipe its perfect only thing since I didn't have almond extract I used real almonds instead! Love this I rate it 100%

Feb 14, 2013

These are great as they are! But ive done this recipe a few times and last time i added a half cup of flour instead, and also added half a cup of rolled oats and about a half cup of sweet shredded coconut! Made them even more delicious! :)

Jan 19, 2013

I used Peter Pan's Honey Roasted Creamy peanut butter. Whoa! Adds just a touch more sweetness to a wonderful recipe! Might also try using 1/4 cup semi sweet chips and 1/4 cup peanut butter chips if you're into peanut butter as much as I am :)

Jan 06, 2013

My dough ended up so crumbly that I was mushing it together to try to make balls. It was so crumbly I couldn't put the crisscross pattern on top. However, the cookies did taste delicious hot out of the oven! I gave it 3 stars for delicious taste, but took away stars for difficulties in forming the cookies. Additionally, I chose this recipe for the almond extract but couldn't taste much of a difference. Oh, and I don't know if this is weird but I did two batches and the batch on the nonstick pan ended up much darker (almost burned) on the bottom. Nice try Jif, but I'm gonna keep recipe hunting


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 99 mg
  • 4%

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

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