Peanut Butter Chippers Recipe
- 6 tablespoons butter, softened
- 1/4 cup peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
- 1. In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
- 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks. Yield: 3-1/2 dozen.
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.
Reviews for Peanut Butter Chippers
"This makes a pretty good cookie, but I wasn't "wow"ed by them. I added fewer chocolate chips than the recipe called for; about 1/4 cup of the mini semi-sweet chips. Letting them bake for 11 minutes resulted in a crispy cookie; I like my cookies soft and chewy, so I took the second tray out after 9 or 10 minutes. They still hardened as they cooled, but after sitting in an airtight container overnight, the "underbaked" cookies softened right up! With there only being two people in our household, I do like that this recipe results in a smaller yield."
"Very delicious cookie! This may be my new 'go to' for a peanut butter cookie. I scooped mine with a small cookie scoop (2 t. size) and used two scoops per cookie. My cookies were crispy on the outside and soft on the inside in 11 minutes. However, with this size cookie, I only got 22 cookies out of the batch."
"Absolutely delicious! These are definitely in my top 5 cookies. Also, super easy and fast."
"I've had more than one person tell me this is the best cookie they've ever had. My son loves making them."
"This is an excellent recipe! Crispy on the outside, chewy on the inside, couldn't ask for any better."
"Awesome recipe! I made it without the chocolate chips; I just wanted a good peanut butter cookie recipe and this is it."
"These were excellent. I used chopped milk chocolate. Delicious!"
"I replaced the peanut butter with nutella as someone else suggested. Delicious!"
"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. :-)"
"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!"
"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!!!"
"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."
"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."
"I used dark chocolate chips because we like dark much more than milk chocolate... yum."
"I relaced the PB with nutella and it was great. Chocolatey, hazel-nutty, delicious!"
""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 oten stir up a batch while making dinner."View this recipe now"