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Chippy Peanut Butter Cookies

"Hey, these are good!" is the surprised remark I hear when I bake these for the family. As simple as it may seem, all I do is follow directions. This works exceptionally well when it comes to making cookies. —Ian Badeer, Hickman, Nebraska
Chippy Peanut Butter Cookies
Chippy Peanut Butter Cookies Recipe photo by Taste of Home
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  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    about 4 dozen

Ingredients

  • 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

Directions

  • 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.
  • 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.
Editor’s Note: This recipe was tested with Nestle swirled milk chocolate and peanut butter chips.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts
Nutrition Facts: 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.
Originally published as Peanut Butter Cup Cookies in Taste of Home August/September 2006

Reviews

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Average Rating:
  • shannondobos
    Mar 19, 2018

    These are FANTASTIC, and will definitely be a regular cookie around my house! I used half peanut butter chips, half semi sweet chips.

  • Sarah
    Jan 31, 2018

    By FAR, the best peanut butter cookie I’ve ever baked!!!

  • Rebecca
    Dec 14, 2017

    love them,so good

  • Debglass11
    Dec 6, 2017

    SO good! Made the recipe as written and the cookies turned out wonderful. Couldn't find peanut butter and milk chocolate chips, so used half bag each of semi sweet chips and peanut butter chips. This recipe yields alot of cookies, so I managed to stash some in my freezer for Christmas! These have a permanent place in my cookie recipe file. Everyone loved them!Volunteer Field Editor

  • Trish
    Dec 1, 2017

    So YUM! Two of my favorite things married in a cookie #Kryptonite

  • Appy_Girl
    Aug 28, 2017

    What a great cookie. Loved the fact that they turned out nice and thin. The dough is a great started for so many add ins or subbing other ingredients. My first thought was Toffee Bits. Cookie is crisp and the outer edges get nice and crispy . slightly chewy on the inside. Made just 1/2 of the recipe and baked them on parchment paper. I added a Tablespoon of Chunky peanut butter just to bump up the peanut taste. I give this cookie and A.Taste of Home Volunteer Field Editor

  • Melissa
    Jul 19, 2017

    I made this tonight for work tomorrow and tried one and yum!!!

  • jdogg22
    May 31, 2017

    Whoa are these good!! This recipe is a keeper! I don't make huge cookies but I did get 100 out of the single recipe. I didn't have peanut butter chips on hand so I used half milk chocolate chips and half semi sweet chips. Other than that, I made the recipe like stated. Ian thank you for sharing your recipe! I think the next I make these I will add some chopped pecans as well!

  • mrs._white
    Mar 29, 2017

    Not too sweet, but good peanut butter flavor. Didn't have PB chips so I just used milk chocolate & semi sweet chips. I think next time I will try with chunky PB and PB chips.

  • Patti-53
    Sep 18, 2016

    Made these easy cookies with my eight year old grandson. He says they are the best peanut butter cookies he has ever ate!

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