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These cookies are so yummy that we bake them a few times a month. For a fun change of pace, use vanilla or butterscotch chips or mix several different chips together.—Anne Wegener, Springville, Indiana
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 162 calories, 8 g fat (4 g saturated fat), 19 mg cholesterol, 172 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peanut Butter Chip Cookies in Quick Cooking May/June 2002, p7
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Reviewed on Feb. 03, 2012 by KuipoBakes
These cookies were incredibly easy to make when a last minute cookie craving hit. I added extra chocolate chips and loved how soft they turned out.
Reviewed on Nov. 20, 2011 by posionbites
everyone loved it and it turned out perfect
Reviewed on Oct. 23, 2011 by kengrants
These are fabulous. Very moist and they turn our beautifully. I did not alter the recipe in any way and they're wonderful!
Reviewed on Jul. 22, 2011 by Txnkel
These cookies are delicious! I like soft cookies so I used melted butter vs. softened. The cookies don't spread out which is what I wanted! These are great!
Reviewed on Jan. 16, 2011 by butterclubwoo
Loved this recipe - not too sweet (especially since we didn't roll them in sugar), great peanut flavor using generic chunky peanut butter. Despite using room temp butter and reusing baking sheets while they were still very warm, these cookies did not spread at all - we made them drop-style but next time will flatten a bit, too. Quick, no-fuss recipe that's going at the top of my go-to cookie list!
Reviewed on Jul. 28, 2010 by luvmy2boys
I think these turned out really good! My husband enjoyed them. I used natural PB, Splenda & Eggbeaters. I did have to flatten them quite a lot to get a not-so-round cookie but other than that, it was easy to follow & came out great. I didn't roll them in sugar, though--thought they'd be sweet enough with the choc chips! Thank u for sharing!
Reviewed on Feb. 15, 2010 by brodie123
I found if you chill the dough about 2 hours and roll quickly in the sugar I got a beautiful cookie. Put dough back in fridge between batches. I rolled heaping teaspoons and got 28 cookies. I also cooked them at 350 for 10 to 12 minutes. I wouldn't forgo the sugar roll because that is a touch that make these cookies different for a peanut butter one.
Reviewed on Dec. 16, 2009 by jwilliams0815
This was great balance of peanut butter and chocolate. My kids loved them and so did the hubby!! Thanks!
Reviewed on Jan. 11, 2009 by dulike26
These are one of my favorites, tried another recipe similiar to this, didn't like them. Like my cookies soft with crispy edges. These are good!
Reviewed on Jun. 29, 2008 by BrandiH
Delicious! I found the batter to be too moist to roll into balls and dip in sugar. Mine were just drop cookies, but still very good. And it was easier and faster than if I'd rolled them.
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