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Peanut Butter Chocolate Chip Cookies II

Peanut Butter Chocolate Chip Cookies II

Barb Gurley

Barb Gurley

Peanut butter and chocolate chip cookies made with natural peanut butter and kosher salt.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter or margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, baking soda, and salt. Make sure it is well blended. Add flour and chocolate chips.
  3. Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on cookie sheet for 5 -10 minutes. Then transfer to cooling rack.
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Reviews

KLEWELIN
36

KLEWELIN

3/27/2003

This is the best PB recipe I have ever used. I used just regular peanut butter and regular choc. chips. Which worked out perfectly! You will see that the cookies will turn out chewy and tastful!

SMLFISH
26

SMLFISH

5/3/2004

Soft, chewy and delicious! These are wonderfully yummy! (And, have no trans fats!) I followed the recipe almost exactly- just added 2 more tablespoons of flour and another 1/8 teaspoon kosher salt. Also instead of mixing in mini chips, I added three regular-sized chocolate chips to the center of each pb cookie after baking. For the crumbling problem- baking longer is not the answer!! I would recommend using insulated baking sheets and a good, thin, metal pancake turner to remove the cookies. Be sure to allow them to cool for 1-2 minutes before removing.

michelle
22

michelle

9/5/2005

I am an avid cookie baker and these are my favorites to make by far. They are easy and delicious and always get rave reviews. The key is to scoop them with about a 1TBSP round measuring spoon and use baking sheets insulated with air. Also, I usually cook about 8 minutes and leave on the sheet after for atleast 5. They are amazing!!

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