Prep 20 mins
Cook 10 mins
These wonderful cookies stay in a ball shape and are fantastic! My sister shared this recipe with me and her hint was to keep them stored in the refrigerator, which I have to agree- almost tastes like candy! Very good! We both double this recipe each time we make it.
- 236.59 ml flour
- 118.29 ml white sugar
- 118.29 ml brown sugar
- 236.59 ml peanut butter
- 473.18 ml chocolate chips
- 1 egg
- granulated sugar, for rolling
- Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar.
- Place on cookie sheet.
- Bake at 350 for 10 minutes, no longer!
- Let cool, if you can--.
These are really great cookies. They do make much more than the stated 18-24. I rolled them in little balls and they made 40! Don't panic if they seem really crumbly and hard to mix. I thought I wasted time, money and ingredients when they didnt pull together like I thought they should, but I just kept working the dough into the balls and they were fantastic! I served them both cold and room temperature and they were devoured both ways. They are a nice change from your usual chocolate chip or peanut butter cookie. They hold their shape beautifully so look nice on a cookie tray. Thanks for this recipe. I will definitely make them again. I do think, though, that I will not use as much sugar to roll them in because they are pretty sweet. Lightly rolling the top is sufficient. Great recipe!
These are so easy and so yummy! You can put anything in them! They are a little crumbly when rolling them into a ball, but they will stick together.
I made these with the Cinnamon Raisin Oatmeal peanut butter by Planters and it was so yummy! Love the raisins with the chocolate chips and the yummy cinnamon. Super easy, too. I had all the ingredients on hand and didn't have to run to the store to buy 1 item. I would definitely recommend these!