Chocolate Peanut Butter Cookies

  • Bunnie Posted: 12/06/08
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    Made these for the office and they were gone in hours. Subtle peanut butter flavor. I doubled the amount of chocolate chips and used parchment paper to line my trays. They do tend to stick without the paper lining (test dozen).

  • KJDragonfly Posted: 11/29/09
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    Good basic cookie. The dough is sticky, so grease the pans well. The yeild is quite a bit more than the recipe says- I got 70 cookies out of it. I suspect the folks who say they got a cake-like texture or that the dough was too loose added 12 ounces by volume, not by weight. 12 ounces by weight is about 2 1/2 cups, not the 1 1/2 cups that it is by volume. Over all, I like the recipe, it makes a good amount and is easy.

  • countrygal Posted: 11/21/08
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    I was disappointed with the flavor of these cookies. As another review stated, there is not a strong peanut butter flavor nor a good chocolate flavor. Perhaps using regular chocolate chips would help. I dropped them by tablespoon full and made more than 36. I would not have wanted the cookies to be any larger than they are. I wouldn't make them again.

  • boetticher Posted: 11/21/08
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    These weren't peanut-buttery enough or chocolatey enough. They were really easy to make and I did have all of the ingredients already. I needed them for some hungry teenage boys so they fulfilled their purpose. I'd never make them for a more "refined" group.

  • Mkforu Posted: 07/03/09
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    I followed this recipe to the tee and the batter came out runny like cake mix instead of cookie dough. I had to bake them about 17 minutes so they were baked through and not too gooey on the inside. After cooling they were extremely difficult to get off the pan, I guess some Pam would be helpful. However, the flavor is good for a low-fat cookie. They broke and crumbled when I try to take off the cookie sheet with a spatula. They look nothing like the picture. I may try them 1 more time, using more chocolate chips and using Pam on the cookie sheets, perhaps I need to add more flour because the batter was so runny?

  • rrdlaw1 Posted: 12/13/08
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    One of the better cookies that I have made from the magazine in terms of taste and texture. I eye-balled measured the peanut butter and the chocolate chips so I was probably over-generous with them both, but my cookies had great PB & chocolate taste. Will definitely be making them again & again.

  • MBH816 Posted: 11/20/08
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    The cookies do not look like the picture! They flatten out and are quite difficult to remove from the pan. I was out of parchment paper which may have made a difference. At first eating the cookie warm I did not care for the flavor. However, they are much better after cooling. They keep a nice moist chewy texture. I will probably seek out a different recipe for this type of cookie in the future.

  • Annelisa Posted: 11/29/08
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    These cookies were pretty good for being low fat. I used applesauce instead of the oil and omitted the chocolate chips and used 1/3 c. cocoa powder. I cooked them for about 8 minutes and they were soft and very moist. However, they did not look like the picture and were very flattened out. I would make these again.

  • BarbaraMae Posted: 11/30/08
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    I was surprised to read the other reviews for these cookies. I thought they were fantastic (and so did my picky-eater husband)! The only alteration I made to the recipe was that I used milk chocolate chips because that's what I had on-hand. The cookies were not at all flat - they actually looked exactly like the picture. They had great peanut butter / chocolate flavors and no one would ever guess that they weren't the full-fat version. I will certainly make these again, and I'm sure that our holiday guests will enjoy them.

  • CaFoodFan Posted: 12/14/08
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    These cookies have a nice chewy texture, and the chocolate chips are a nice surprise. I did use regular size chips, and if I were making these for a special occasion, I would use the whole bag instead of the recommended amount for extra zing and possibly add peanuts for a contrast in textures. I also substituted apple sauce for the oil. These aren't overly sweet and are a wonderful treat with some coffee.

  • BeckiSue Posted: 12/14/08
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    I think these cookies are perfect. They taste like peanut blossoms (the ones with the Hershey's kiss in the middle), but is easier to place in a holidy tin of cookies (stack better). Mine turned out a little flatter than the picture. I think that the peanut butter flavor was perfect. Chocolate was enough, but not overpowering. I will be making again and again.

  • kthuynh72 Posted: 12/12/08
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    These cookies turned out great! I have two picky eaters. One wanted chocolate chip and the other wanted butterscotch. They both turned out delicious. Cookie wasn't too sweet. There was a peanut buttery taste and no butter!!!! Wow! I can eat these without feeling too guilty...:-)

  • JanetYogini Posted: 12/13/08
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    Simple ingredients + simple preparation = tasty brilliance. These were so quick & easy to make and tasted delicious. I'm pleased to bring them to share with friends this evening.

  • cookfromcamb Posted: 12/08/08
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    I thought these cookies came out very well, especially for being low-fat. I did have trouble with them sticking to the sheet, but it wasn't disaster. I used regular sized chocolate chips, and they turned out looking just like in the picture. Yum!

  • RedChloe Posted: 12/07/08
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    These cookies turned out very well, with a sort of chewy texture. I used full sized choco chips, and used peanut oil instead of canola. I also beat the eggs and sugar in a mixer with the wire whisk type beater till they were visibly fluffy before adding the flour. I took them off the pan straight out of the oven with a spatula and they did not stick at all. They looked exactly like the picture.

  • jnthomemaker Posted: 12/21/08
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    I wished it had more peanut butter flavor to it. I added more chocolate chips than the recipe stated.

  • momofboys75 Posted: 12/18/08
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    Very good results, I thought it needed a little more sweetness, I think I'd try it with regular chocolate chips instead of the minichips. Also, I followed the directions exactly and got 3 dozens instead of two (I measured 1 tablespoon per cookie). But for a lowfat low calorie cookie, very good!! Mine looked like the picture, only flatter - still very yummy and moist!

  • vpteacher Posted: 12/20/08
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    My husband liked these but they were a bit too cake-like for me. I probably will not make them again.

  • autumnmn Posted: 12/21/08
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    I made these for the ladies at work and they were a big hit! Soft and chewy and just the right combo of chocalte and peanut butter.

  • freddieflounder Posted: 12/19/10
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    I just made these for the first time. They're good, but I think next time I will add a little more peanut butter (for flavor) and fewer mini chips. Also I think a little less sugar would work nicely.

  • Darienne Posted: 12/27/09
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    These cookies are great. I used parchment paper based on some of the problems mentioned in other reviews. Cookies are thicker than the usual cookie. After the first pan, I flattened and shaped the cookies before baking them. Cookies are soft and chewy. I'll definitely make them again.

  • bigbadmama Posted: 09/20/09
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    Easy to make, texture is cake like but my kiddos love them so that's all that matters.

  • Anniemacattack Posted: 02/28/09
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    These are cake-like, not at all like traditional peanut butter cookies my mother used to make. They are delish though and I would highly recommend. I made them huge and they were a bit hit, softer that way I think. Also, I used milk chocolate chips which I recommend.

  • pretendchef Posted: 04/25/10
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    Made these twice this week. 1st time: AMAZING! Whipped the dough up & baked a dozen (on parchment paper)on my lunch break, put the rest of the dough in the fridge (baked up beautifully the next day). Cookies were incredible, chewy pb goodness and a *huge* hit with everyone I shared with. 2nd time, followed the recipe exactly again (weighed flour carefully), they were a cakey mess & overdone after 6 mins baking. Something was off, will try again because they were that good the 1st time! Fingers crossed.

  • rmiller2 Posted: 09/29/10
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    I thought these cookies were a bit weak in the peanut butter flavor. They were very light, not dense. They were soft and chewy but only stayed that way for a few days. They don't keep very well. These also weren't too sweet which was refreshing. Good overall, but probably wouldn't make again.

  • grandmahoney Posted: 01/13/10
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    I finally got around to trying this recipe. My changes: I used about 1/4 cup less sugar (might cut it even further next time or sub some Splenda for part), I used applesauce instead of water, I used half whole wheat flour, I used about 1 1/4 cups of chocolate chips. I used baking parchment, and had no problem with sticking. The cookies were done in 10 minutes in my turbo oven. The yield was about 70 small cookies. Wonderful taste!

  • Deb0rah Posted: 11/30/09
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    These are good. While they are not very peanut buttery tasting the combination of flavors is yummy. I followed some good advice and weighed AND measured the flour. Ended up using 3 cups as the dough was too runny at first. Also used extra chips and buttered my pan. I got 45 fairly large, flattish cookies, soft on the inside and crispy on the edges. Thanks for all your good advice!

  • witny2 Posted: 01/10/10
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    These cookies turned out to be soooo good. They are a chewy type of peanutbutter cookie. I replaced some of the white flour with Whole Wheat flour, just to make it healthier.....They were just as delicious as the original recipe. I think I may try to exchange some of the Canola Oil for milled Flax seed next batch. I always make a recipe as directed for the first batch, and then after I know how they SHOULD taste, I start to alter some of the recipe to make it even healthier for my kids. I also added some rolled oats to half of the original recipe. It really is a keeper.

  • DanaElaine Posted: 09/12/10
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    I made these following the recipe exactly and they were fantastic. They don't look done at 12 minutes, but if you take them out and don't move them for a minute or two then they come off cleanly (I did use parchment paper which helped there) and they're crisp on the outside and perfectly gooey inside. Would definitely make again.

  • aehartsfield Posted: 03/29/11
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    These cookies may be my all time favorite cookies. And a huge plus... they were not a huge mess to make! The finished product is chewy and soft and has the perfect amount of peanut butter and chocolate to balance. I used Ghiradelli semisweet chocolate chips and they were so much better than a peanut butter cookie with a Hershey kiss because of the softness of the chocolate chip. I lightly greased my cookie sheet with a little Crisco before scooping the cookies on. The recipe made about 40 cookies using a 1.5 Tablespoon cookie scoop. I put the in the oven for 12 minutes and then let them sit on the cookie sheet for 2 minutes before transferring them to a cooling rack. PERFECT!

  • vahluree Posted: 05/17/11
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    Because the batter looked a little thin for cookies, I decided to chill the dough for 5-10 minutes before scooping and baking. The cookies retained their shape and did not run during baking. I used parchment paper. The first pan turned out crispy, but I like soft cookies. So I pulled the cookies out between 10-11 minutes and they were PERFECT!! The peanut butter flavor was more pronounced with the shorter baking time. They were soft and looked just like the picture. I did use more chocolate chips than the recipe called for. Will definitely repeat with these modifications.

  • kma411 Posted: 06/02/11
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    These cookies are delicious. They have stayed soft and chewy for several days. In lieu of 2 eggs whites, I added in another eggs. Beyond that, these cookies are really delicious as printed!

  • rrmueller Posted: 04/18/11
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    Yummy! We all loved them but especially my husband. The dough seemed runny but baked up beautifully!

  • SoonerSinger Posted: 07/08/11
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    Peanut butter and chocolate is my favorite flavor combination, and these are a perfect example of why! I baked the first batch and they spread into flat (but still delicious!) cookies, so I chilled the rest of the batter before baking and the rest turned out better.

  • EllenDeller Posted: 12/17/11
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    Excellent homey cookie that is so easy to make that I whipped some up while in the midst of making dinner last night. I reduced the sugar to 2/3 cup instead of 1, used carob chips (they're not so sweet and have a nutty taste), and used whole wheat for 2/3 cup of the total flour. Thinking that a spoonful of oats and a TB of corn syrup might be good additions, too, as they would add a chewiness that I like in cookies. Dough freezes well and the recipe halves with no problems.

  • KLStorck Posted: 11/08/12
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    Delicious, but a little too sweet. I would cut back on some of the sugar next time. It was a very sticky dough too and I had to chill it for over an hour to even be able to use a cookie scoop and for them to not run everywhere. However, they are delicious!

  • nwilker Posted: 09/30/12
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    Baked as described. I used boxed egg whites, and big chips. Batter was not what i am used to for peanut butter cookies, but they stayed put and baked up great in the 12 minutes described (at altitude)

  • PaigeKnuth Posted: 06/14/13
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    This recipe was perfect. Tasted good as dough and when baked!

  • JoAnnB63 Posted: 07/06/13
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    Very good for a light cookie!. I substituted applesauce for the oil and used 2/3 cup of sugar. Had to add about 1/4 cup more of flour. Still a soft dough, but using 2 teaspoons, was able to drop onto cookie sheet (with parchment paper). They are cake-like. Mine were not flat. I did cook them for 10 minutes and left on the sheets for a couple of minutes before removing. I would make these again.

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