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Peanut Butter Chippers Recipe

Peanut Butter Chippers Recipe

"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 often stir up a batch while making dinner."
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch YIELD:42 servings


  • 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.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts

1 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.

Reviews for Peanut Butter Chippers

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delowenstein User ID: 3766053 252553
Reviewed 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"

snogle81 User ID: 6298091 226720
Reviewed 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."

heidiclark1 User ID: 2771648 226645
Reviewed 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."

katlaydee3 User ID: 3741999 96823
Reviewed Aug. 15, 2014

"Absolutely delicious! These are definitely in my top 5 cookies. Also, super easy and fast."

choralducky User ID: 4511727 155172
Reviewed 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."

debbye27 User ID: 7100263 209088
Reviewed Feb. 21, 2013

"This is an excellent recipe! Crispy on the outside, chewy on the inside, couldn't ask for any better."

Tara0619 User ID: 7045959 171493
Reviewed 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."

wld User ID: 1152250 153168
Reviewed Mar. 28, 2012

"These were excellent. I used chopped milk chocolate. Delicious!"

tsp0225 User ID: 5835971 209087
Reviewed Dec. 14, 2011

"I replaced the peanut butter with nutella as someone else suggested. Delicious!"

slug9000 User ID: 3827284 167926
Reviewed May. 16, 2011

"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. :-)"

nelloyello11 User ID: 4928976 106862
Reviewed Aug. 18, 2010

"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!"

Spiffy64 User ID: 5125460 209086
Reviewed May. 9, 2010

"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!!!"

michelewith3kids User ID: 3923724 69127
Reviewed Sep. 17, 2009

"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."

marciedarciestuff User ID: 3221145 155168
Reviewed Aug. 17, 2009

"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."

badgergirl User ID: 2400926 167114
Reviewed Apr. 17, 2008

"I used dark chocolate chips because we like dark much more than milk chocolate... yum."

Regal_S User ID: 2927250 106861
Reviewed Mar. 14, 2008

"I relaced the PB with nutella and it was great. Chocolatey, hazel-nutty, delicious!"

administrator User ID: 1996148 155154
Reviewed Mar. 14, 2008

""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."

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