Candi's Chocolate Peanut Butter Chip Cookies

Candi's Chocolate Peanut Butter Chip Cookies

Candi 0

"These cookies are very soft. You can also use chocolate chips instead of the peanut butter chips."

Ingredients 45 m {{adjustedServings}} servings 181 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
  2. In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews 11

  1. 14 Ratings


These are really good! I think these have the *perfect* amount of chocolate flavor. They are nice and rich with the cream cheese, but not overly sweet. I halved the recipe and still ended up with 24 cookies. 8 minute cooking time with 5 minutes of cooling on the pan was spot on. The dough was really easy to work with and the directions were clear and concise, which I always appreciate. Give these a shot! Thanks :)


These are surprisingly addictive! I can't stress enough - take these out of the oven at 8-8 1/2 minutes and let them sit on the pan for 5 minutes. They will not look done when you remove them from the oven, but by the time they cool off on the rack, they'll be perfection!! Moist and chewy like a gourmet cookie! Two minor changes I made: 1.)used the Nestle chocolate & peanut butter chip bag (come mixed together). It was really good without being overly peanut-y. and 2.) I dropped by rounded TABLESPOONS, not teaspoons (would be a ridiculously small cookie if you did that!). Also, I baked 2 dozen, then formed the rest into balls (about another 2 dozen), froze them on a cookie sheet, then transferred to baggies. It's been great to pull out a few cookie balls and bake them up fresh!! (Balls are formed with the same measurement: rounded tablespoon.) Also, I agree with another reviewer - flatten them out a bit like you do with a peanut butter cookie dough.


WOW! I was initally a little nervous trying a recipe that didn't have any reviews and only 1 rating, but I am SO GLAD that I did! These are wonderful. The thing that sets these cookies apart is the texture. They are so soft, they literally just melt in your mouth. I've never had a cookie like this before, so it is hard to describe. The best I can say is just try them!! I used 1/2 cup splenda instead of the white sugar and 2 large eggs. I took them out of the oven right at 8 minutes. Make sure you use peanut butter chips that are fresh...mine were a bit old and a little stale. Despite stale chips, the cookies were WONDERFUL!