Peanut Butter Chip Cookie Recipe

Peanut Butter Chip Cookie Recipe photo by Taste of Home

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I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar.—Lois Bowman, Swanton, Maryland

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Peanut Butter Chip Cookie Recipe

Prep: 20 min. Bake: 15 min./batch

Yield: 30 Servings

20 15 35

Ingredients

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in peanut butter chips.
Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. May be frozen for up to 6 months. Yield: about 5 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Leftover: Peanut Butter Cookie Parfait

Originally published as Peanut Butter Maple Cookies in Taste of Home Freezer Pleasers , p246