"Great golden brown soft cookies with chocolate and peanut butter chips. If you like, you can use white chocolate chips, too!" — Ben
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1 1/2 cups
1 1/4 cups
packed brown sugar
1 1/4 cups
semisweet chocolate chips
peanut butter chips
The cookies were good. The only concern I had was how much flour was in the recipie. I had to add a little extra moisture such as an egg and milk to moisten them up.
This cookie recipe was easy and tasty. On accident I only used 1 cup of sugar and they were still very good. My family likes nuts so I also added 1 cup of pecans. I was out of vanilla so I subbed almond extract. I will definetly make these again!
I thought the cookies tasted like they had too much flour. I felt like the dough was missing something... I'd like to see what would happen if I used a peanut butter cookie dough and then added the chips.... However, I brought them into work and they were a huge hit! I thought they tasted better a day or two after I baked them.
I followed the directions to the letter and these turned out very well. They were a HUGE hit with everyone! They taste great even 2 days after baking!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 303
These 5-star cookies have big peanutty taste and zero gluten.
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