Chocolate Peanut Butter Cookies

Based on other reviews, I refrigerated the dough for about 10 minutes so the cookies wouldn't spread too much while baking.  They looked good, but it didn't seem like they would ever cook.  They were the recommended size, but I had to bake about 16 minutes to get them  where they didn't look raw.  Then they stuck to everything...the pan, the wire rack.  The only thing I can think of is that our natural peanut butter was more liquidy than what CL used.

I have to say that I ran out of white flour while making these so I used 8 ozs of white flour and 4 ozs of whole wheat. Maybe the taste of the whole wheat flour masked some of the pb flavor because I thought the peanut butter flavor should have been more pronounced. Anyway they were pretty tasty and easy to make. I tried to pat them down a bit so they would be flatter and crispier but I think I liked the rough crispy edges of the more freeform ones. I will make them again using just white flour as I thought they were good.

I loved this cookie - easy to make and ready in a flash with pantry staples. I had all the ingredients on hand so I grabbed this recipe and headed to the kitchen. My dough turned out really well; though thick and I used a little more than 1/2 cup of peanut butter (reduced sodium, all natural Jiff). Using mini chips is a MUST in this recipe to be sure to get that nice hint of peanut with each gooey chocolate topped bite (plus mini chips are a lot easier to incorporate into this thick batter). Note: Don't use a handheld mixer for this recipe (breakout the stand mixer if you can) or the batter may strain / kill your motor (granted mine is old, but it's a 11 speed Food Network handheld that has been a champ till this recipe!) I got 2 doz from this recipe (though easily could have made the cookies smaller and gotten the full 3 doz) and had to cook ~3-5 minutes longer each batch. The end result is a nice pairing of a peanut butter cookie and chocolate - crisp outside and chewy within!

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.

This recipe was perfect. Tasted good as dough and when baked!

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!

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)

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.

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.

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!

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.

Yummy! We all loved them but especially my husband. The dough seemed runny but baked up beautifully!

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!

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.

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.

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.

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.

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!

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.

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.

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!

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.

Easy to make, texture is cake like but my kiddos love them so that's all that matters.

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?

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.

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.

I wished it had more peanut butter flavor to it. I added more chocolate chips than the recipe stated.

My husband liked these but they were a bit too cake-like for me. I probably will not make them again.

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!

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.

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.

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.

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.

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...:-)

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!

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.

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).

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.

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.

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.

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.

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.