Chippy Peanut Butter Cookies Recipe
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 package (11 ounces) peanut butter and milk chocolate chips
- 1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips.
- 2. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.
1 serving (2 pieces) equals 308 calories, 17 g fat (9 g saturated fat), 38 mg cholesterol, 291 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein.
Reviews for Chippy Peanut Butter Cookies
"Made these easy cookies with my eight year old grandson. He says they are the best peanut butter cookies he has ever ate!"
"These are excellent! My family loves these cookies and I will definitely be making them again. I like the slightly crisp outside paired with the chewy inside. Adding the peanut butter chips adds a little extra something. It does make quite a few cookies, so if you are fixing them for a crowd it would be perfect. I think we will try using these for s'mores tonight!"
"Yummy! I halved the recipe and got 37 using a tablespoon sized cookie scoop. Will definitely make again!"
"These are awesome! They have become a new family favorite!"
"These melt in your mouth and they didn't last long in the cookie jar. I made mine with a Teaspoon rather than a Tablespoon as I wanted smaller cookies. I also didn't have any choc. chips so I use chopped almonds. Awesome. Next time I am going to try them with crushed M&Ms."
"Taste was OK, but cookies were very flat! I checked the date on my soda and it is good until Sept 2020! So I guess that was OK! The only thing I did different was the chips--all I had was dark choc. chips.I just read all the reviews and am convinced that I did something wrong--I will get the right chips and a new box of soda, and new flour and try again! Maybe use the butter crisco in place of butter as suggested by someone else. They are worth trying again! Thanks."
"These are outrageously good! They have the perfect texture that I love: not flat, not cakey, not dry, not greasy. Just perfectly chewy with just the right amount of peanut butter flavor. The tops even crack in just the perfect way to make them look as beautiful as bakery bought but without the fake flavor of commercial made cookies. Wonderful! I have used dark chocolate chips and peanut butter chips and I also tried once with Reese's Pieces..omg..to die for!"
"My husband, his son and grandson all loved these. Will make again. Thank you for a new addition to our favorites."
"I have made these cookies several times and they have been delicious each time!"
"no adjustments, love them just the way they are."
"Just made these cookies, and they are Great! Will definitely keep this recipe."
"excellent cookies and so easy to make. I used all peanut butter chips and love the cookies! Can't wait to share."
"I made them with 1/2 Splenda in stead of white sugar. Very good."
"These were great. I did use crunchy instead of creamy peanut butter and they were very tasty........"
"I wonder if you could replace the butter with unsweetened applesauce & lower the sugarsto 1/2 cup each in order to make cookies healthier ??"
"Very good and very chippy!"
"Excellent!! Very good peanut butter flavor. Just one bite is like eating a Reese Cup in a cookie form."
"I made this recipe & I didn't change a thing! They look & taste good but mine came out a little thick and dry. Next time I make them I will try adding less flor, maybe substitute the 1/4 with tsp's until I get the right consistency. Overall quick & easy recipe to make and taste good enough to try again. Thank you."
"These were a huge hit with family and they all exclaimed them perfect. (I'm not eating sugar right now, but they certainly looked perfect, too.) I made some as just pb cookies for a non-chocolate eater, then used Hershey's Special Dark chips."
"These are probably the best peanut butter cookies I have made yet. I just used a mix of peanut butter chips and milk chocolate chips. So good!"
"Everyone loved these PB cookies. I used regular semi-sweet chocolate chips. The texture and flavor were great and they weren't too greasy or dry."
"I made them with white chips and baked at 375 off a diff recipe so the inside was soft"
"These recipes never give the amount of sugar in the nutritional account. Why is that? Thank you."
"Just made these cookies this morning and they are easy and delicious. I used all peanut butter chips. Yum!"
"Used semi-sweet chocolate chips because I didn't feel like running to the store. The cookies are delicious!"
"These were very yummy. I made them with semi-sweet chocolate chips instead of the swirled."
"Great cookies! Didn't think my husband liked peanut butter cookies but he enjoyed these. I like the soft texture and they didn't go flat. This recipe is a keeper!"
"These were a big hit with my cookie Monsters!"
"quick and easy ~ YUMMY!!!"
"I used chopped up mini peanut butter cups :) I am so glad these were so good cause I made a bunch."
"this recipe is so good & easy. i love it."
"Delicious and addictive."
"<p>These cookies are awesome! We halve the sugar amounts and they are still amazing. When out of the swirled chips, any will do. This is my boys' favorite recipe to make.</p>"
"I made these cookies for a potluck and everyone loved them! I reduced the amount of white sugar by 2 tablespoons and they were the perfect. I will make these as often as I can!"
"These are wonderful! Didn't have the swirl chips so used semi-sweet and peanut butter chips. Great mix of peanut butter and chocolate - who doesn't love that?!"
"Love ! Used crunchy peanut butter for some added nuts and used milk chocolate chips. These came out very chewy... but flat. (I researched and they say that using butter flavored Crisco, in equal amounts to the butter in this recipe, will make these cookies thick. I will try that next time) The flavor of these cookies is outstanding !"
"Amazing! My family keeps coming back for more. Used milk chocolate chips."
"these are fabulous!"
"I have made other peanut butter cookies before and my husband and I agree that there have the best dough. I did not have the swirl so I used half chocolate chips and half peanut butter chips. These are so good we have a hard not sneaking a few every time we walk in the kitchen. I will be making theses again soon b/c chocolate and peanut butter go great together."
"These turn out perfect every time and are a favorite with my family. I use a combination of whole wheat and all-purpose flour to add some nutritional value and they're great!"
"My family and friends rave about these cookies. They can't get enough of them!"
"This recipe is so simple, and I loved the way the dough was so light and fluffy. It was very easy to drop on the cookie sheet! I'll be sure to pass it on to my friends."
"this is great as a bar cookie!"