Peanut Butter Chippers
Total TimePrep: 10 min. Bake: 15 min./batch
- 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
- 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.
- 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.
Editor's NoteReduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts1 each: 78 calories, 4g fat (2g saturated fat), 10mg cholesterol, 59mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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Dec 8, 2018
Simple and delicious!
Mar 15, 2018
Why is this listed under "low carb" recipes? Not even close to being low carb!
Oct 2, 2017
Easy and good tasting!
Aug 12, 2016
I basically kept the recipe as it was. I prefer to drop cookies by the teaspoonfuls as I get much more mileage out of the cookie dough! This I did and I DID grease my baking sheets and I baked the cookies 10 minutes. This made them softer and chewy! I took them to the beauty salon in my retirement community building and the folks really liked these cookies!delowenstein, TOH Volunteer Field Editor
May 22, 2015
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.
May 20, 2015
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.
Aug 15, 2014
Absolutely delicious! These are definitely in my top 5 cookies. Also, super easy and fast.
Mar 17, 2013
I've had more than one person tell me this is the best cookie they've ever had. My son loves making them.
Feb 21, 2013
This is an excellent recipe! Crispy on the outside, chewy on the inside, couldn't ask for any better.
Jan 10, 2013
Awesome recipe! I made it without the chocolate chips; I just wanted a good peanut butter cookie recipe and this is it.