2 cups peanut butter chips (12 oz. pkg.) or 2 cups
semi-sweet chocolate chips
(12 oz. pkg.)
Directions:
1
Heat oven to 350°.
2
In large mixer bowl; cream butter and sugar until light and fluffy.
3
Add eggs and vanilla; beat well.
4
Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
5
Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
Very good cookies! Only change I made was to use half brown sugar and half white. I used the peanut butter chips and the kids keep asking for more, I saved this recipe and will be making often, thank you for the cookies :)
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I recently tried this recipe to take to work, and they went over extremely well! A friend mentioned putting caramel bits in them, so I tried that the next time I made them. They were even better that way! I did have to add extra flour when I used the caramel to keep them from being flat. Thanks for this great recipe!!!!
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My 12-year-old just finished making a batch. We were going to make float-your-boat brownies, but she wanted to make something that would look nice to take over to a sick friend. She used our kitchen aid for the mixing and only added a generous cup of chocolate chips. She insisted on using the exact measurement of a teaspoon, which I thought looked to small, but she was right. The finished cookie was adorable at 1 1/2" around and baked for exactly 7 minutes. After my seven-year-old had one, he said, "Tummy, you have met heaven." I think you'll agree.
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