This simple mix-and-drop chocolate peanut butter cookie dough comes together in minutes and may not even require a shopping trip, thanks to its pantry-friendly ingredients. Hungry for more? Check out 100 of our best cookie recipes of all time  next. For more cookie tips and tricks, read all about How to Make Chocolate Chip Cookies Chewy, Gooey, Crunchy, or Cakey. 

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2008

Gallery

Randy Mayor; Styling: Cindy Barr, Jan Gautro

Recipe Summary

Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in minichips. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets. Bake at 350° for 12 minutes or until golden. Cool on a wire rack.

Nutrition Facts

128 calories; calories from fat 32%; fat 4.5g; saturated fat 1.1g; mono fat 2.2g; poly fat 1g; protein 2.3g; carbohydrates 20.5g; fiber 0.6g; cholesterol 6mg; iron 0.8mg; sodium 106mg; calcium 16mg.