Candi's Chocolate Peanut Butter Chip Cookies11 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 45 min
“These cookies are very soft. You can also use chocolate chips instead of the peanut butter chips.” - by Candi
Original recipe yields 3 dozen
- Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
- 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.
- 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.
Amount Per Serving (36 total)
- 181 cal
- 7.6 g
- 23.3 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 c..." See moreookies. 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 t..." See morehe 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 ..." See moretexture. 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!"
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