Peanut Butter Chip Cookies III

Peanut Butter Chip Cookies III

75
KATHY FLANIGAN 0

"This is the best Peanut Butter Chocolate Chip Cookie I have ever had. I researched different cookies two years before I found this one. It is chewy, plump, and delicious."

Ingredients

1 h servings 178 cals
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Original recipe yields 42 servings

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Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass.
  3. Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

75
  1. 93 Ratings

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This recipe was great and a big hit at my job! I increased peanut butter to a little over one cup and increased vanilla to 2 tsp. I also baked the cookies about 14 minutes. They came out perfe...

Very good cookies! If you want more peanut butter taste instead of chocolate chips I just put in peanut butter chips. They are wonderful!

These are great! I added slightly less flour and skipped the walnuts, and added 1/2 teaspoon almond extract. My husband says they are the best chocolate chip cookies he's ever had. He's had a LO...

These cookies are awesome! I increased the peanut butter and vanilla as suggested by another person on here. MMmmm!!!

mmm, I used a cup of crunchy peanut butter in this recipe. I didn't have dark brown sugar; only light brown and it stll came out good. I omitted the oats and walnuts because I didn't have them o...

Just got these out of the oven and they are delicious! The recipe is good as is, but if you want a little more peanut butter flavor maybe go for a full cup instead of 2/3c.

These are awesome. Chewy and soft with a little crisp around the edges. I followed other reviews and put in a full cup of peanut butter.

I used equal amounts white and dark sugars, super chunk peanut butter and I cut back a little on the flour like SunnyByrd did (I used 2 1/4 cups flour). Because I had it on hand, I used a combin...

Definitely edible, and the boys didn't complain... but this isn't my ideal PB cookie. What it is: very nicely soft and chewy, tastes a little candy-like, good old-fashioned brown sugar taste, a...