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"The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen," shares Pat Doerflinger from Centerview, Missouri. "The recipe is so quick and easy, I often stir up a batch while making dinner."
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutritional Facts 1 cookie equals 78 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 59 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Peanut Butter Chippers in Taste of Home June/July 2007, p46
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Reviewed on Mar. 17, 2013 by choralducky
I've had more than one person tell me this is the best cookie they've ever had. My son loves making them.
Reviewed on Feb. 21, 2013 by debbye27
This is an excellent recipe! Crispy on the outside, chewy on the inside, couldn't ask for any better.
Reviewed on Jan. 10, 2013 by Tara0619
Awesome recipe! I made it without the chocolate chips; I just wanted a good peanut butter cookie recipe and this is it.
Reviewed on Mar. 28, 2012 by wld
These were excellent. I used chopped milk chocolate. Delicious!
Reviewed on Dec. 14, 2011 by tsp0225
I replaced the peanut butter with nutella as someone else suggested. Delicious!
Reviewed on May. 16, 2011 by slug9000
My Grandma recently sent me some powdered peanut butter (lower fat, lower calorie than regular peanut butter) to try. I really wanted to see how it performed in baked goods, and while I could not taste the peanut butter at all, the cookies were still delicious. I will make these again -- next time with real peanut butter, though. :-)
Reviewed on Aug. 18, 2010 by nelloyello11
Very quick easy recipe. A tasty blend of two of my all-time favorites. I usually only bake for 2, and since this recipe has a lower yield (most cookie recipes make 4 or 5 dozen), it's perfect for us!
Reviewed on May. 09, 2010 by Spiffy64
i make these cookies often. All my friends adore them! i have even added oatmeal to them and had delicious results. I always add more chocolate chips because the more chocolate the better! :) just can't get enough of these yummies!!! they turn out perfect everytime!!!
Reviewed on Sep. 17, 2009 by michelewith3kids
We love this recipe! My son is 3 and he is diabetic and they are perfect. I use the mini chocolate chips and whole wheat flour. I also think they don't need as much time in the oven.
Reviewed on Aug. 17, 2009 by marciedarciestuff
We love our semi sweet chocolate so I wondered how the milk chocolate chips would work but we love these! It is a perfect combo. They looked good too. Other recipes fall flat literally but these looked store bought.
Reviewed on Apr. 17, 2008 by badgergirl
I used dark chocolate chips because we like dark much more than milk chocolate... yum.
Reviewed on Mar. 14, 2008 by Regal_S
I relaced the PB with nutella and it was great. Chocolatey, hazel-nutty, delicious!
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