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Peanut Butter Chip Cookie

 Peanut Butter Chip Cookie
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
30 ServingsPrep: 20 min. Bake: 15 min./batch


  • 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 McCormick® Pure 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


  • 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.