DH: This is the best cookie recipe ever!
Yummy, soft cookies ... unfortunately irresistible!
I did add a splash of vanilla, and I agree that the sugar could be reduced. Salt would help if you use natural peanut butter without salt. I had to bake them for an extra 6 minutes, and they are still soft (not crispy) cookies.
Good recipe. I used 3/4 cup white and brown sugar. This is a matter of taste. My son wouldn't have minded if I used the full cup each of sugars but I was trying to cut back a bit. My son can eat a whole 9X13 cake by himself in 2 days. I know! But, he is 23 and will make it himself, so please don't accuse me of being a bad mother. It is too late for this sugar freak. I used dark chocolate chips and only 3/4 cup of natural organic peanut butter. Because I used this peanut butter (it has a runny consistency) I had to use a little extra flour. I also put some vanilla in. Definitely check your cooking times because I noticed a difference depending upon which baking sheets I used. My pizza stone required a longer time while my dark baking pan required a little less. I will make this again. Thanks.
Two words...easy and yum. Wanted to surprise my man with his favourite treat. These were perfect! So quick and so easy. Turned out amazing. I cut back the recipe and froze half the dough. We'll see how the frozen ones turn out...if they get into the oven!
My first batch out of the oven tasted like they still needed something. So I added a dash of salt and vanilla and voila! they were great! I also baked at 350 rather than 325 because im so impatient. They were taking FOREVER and I wanted cooookies now! haha
THEE best peanut butter chocolate chip cookie I ever tasted!! Super easy to make I even substituted crisco for butter and it still turned out fantastic!!! Thank you for this great recipe!!
Super easy to make, with ingredients I always have on hand. I did add about 1.25t of vanilla and 3/8t salt - next time will add the full 2t vanilla and 1/2t of salt the next time I make these. One note on the timing - for my lighter colored sheets, it did take 15 minutes, but my darker sheets only took 11 minutes. Thanks for a great recipe!
This has become my favorite peanut-butter chocolate chip cookie recipe. A lot of recipes I've tried before have such a skimpy amount of peanut-butter, so I love the amount you've used here and how peanut-buttery this cookie is. This is a definite keeper! Thank you so much for sharing!
I wanted to make a special treat for some wonderful people today. When asked what kind of cookies I should make, the first responders were "peanut butter" and "chocolate chip". I didn't have time to make both so I searched for a peanut butter/chocolate chip recipe and found this one. I followed the recipe as written, used Jif Creamy Peanut Butter and, since these cookies need to be extra special, I splurged and used Ghirardelli Milk Chocolate Chips. I am renaming the recipe 1 measuring cup cookies. Love the fact that I did not have a sink full of measuring cups after mixing the ingredients. Baking time was exactly 15 minutes - the cookies came out of the oven slightly crisp on the edges and soft in the middle, just the way I like them. Here's hoping my cohorts at Muskegon Summer Celebration enjoy the cookies as much as I do. Thank you for sharing this recipe, it deserves 10 stars.
ETA - cookies are completely finished - recipe yielded a full 8 bakers dozen (2" cookies) - probably would have had a few more cookies but somebody tested the raw dough :)
I have been looking for a cookie recipe that tastes great even when stored in the fridge. That's my problem with all of the recipes I've tried, the cookies taste great only when freshly-baked or popped in the microwave. The texture isn't so great anymore once eaten chilled. And I prefer my cookies chilled, like store-bought cookies that taste yummier when put in the fridge.This recipe is the first and so far the only recipe I have used that gives me nice-looking, totally yummy cookies that taste just as great even after storing it in the fridge. I am just sooo happy to have this recipe. Thank you thank you Heather!