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!

N/A

N/A

N/A

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)