Chewy Peanut Butter Chocolate Chip Cookies

997 Reviews 102 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Kathy Bliesner
Recipe by  Kathy Bliesner

“These cookies are really chewy and addictive.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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Reviews (997)

Rate This Recipe
MOOSEMOMMY
282

MOOSEMOMMY

These cookies are a hit! But....I did change the size to just spoondrops and changed the baking time to approx. 9 mins. They came out great! The whole family loved them!

SWFLORES
245

SWFLORES

It's true! These are so chewy! I, too, dropped them by spoonfuls and baked them for 9 minutes. Hint: Since they don't "spread," you can cram several onto one cookie sheet. That adds up to less baking! Definitely try these!

Dianne
170

Dianne

These turned out great! For a Christmas cookie, I replaced 1 cup of chocolate chips with red and green M&Ms. To get awesome texture, I chilled the dough thorougly, rolled the dough into 1/4 cup size balls, pressed some M&Ms on top, then baked at 350 for about 18 minutes. Looked like they came from the store bakery! Oh, and I replaced the corn syrup with honey.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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