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Peanut Butter Chip Cookies I

Peanut Butter Chip Cookies I

Pat Johnson

Rich cookies with peanut butter chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together dry ingredients with a whisk. Cream sugars, shortening, and vanilla. Add eggs, one at a time. Beat well. Stir in chips. Gradually add dry mixture, mixing well.
  3. Drop by spoonful onto ungreased cookie sheet. Bake for 8 to 10 minutes. Remove from pan to cool. Enjoy!
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Don't be fooled by this recipe. It is the same recipe you find on the back of a Reese's Peanut Butter Chips package. A few words are changed and Pat calls for butter flavored shortening instead of regular flavor or margarine. She does not include the Chocolate Chips. The recipe is good and worth trying if you like peanut butter.


I made these and im 16. They came out delicious. But for my recipe.. I added 2 teaspoons of peanut butter and instead of shortening, i also used regular butter. it tasted so darn delicious and everyone i gave some to thought they were delicious. my best cookie batch yet! Brilliant recipe. Kudos!


I LOVE THESE COOKIES!!! They are incredible and a nice, if slight, variation on the traditional peanut butter cookie. I use butter instead of shortening, and I also remove the cookies just before they are actually finished baking. By leaving them on the hot cookie sheet an extra minute, they are perfectly ooey-gooey delicious!