Chocolate Peanut Butter Cookies

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...:-)

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 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!

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!

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!

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.

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.

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.

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