These are really tender cookies. In addition, you can substitute chocolate chips for the peanut butter ones.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon applesauce
- 2 cups peanut butter chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
- In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 163 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies were a big hit at my house! I bake cookies all of the time and this is definitely one of the best recipes I have ever made. Cookies have a chocolaty, warm, chewy center that just melts in your mouth. To those that said the cream cheese was overpowering, make sure you are only adding 3 ozs. I did recipe exactly as described but was out of butter so substituted the same amount of crisco and added 3 tsps. of water, omitted applesauce and replaced with water for moistness, cooked for 8.5 minutes and cooled for 5. Perfect!!!
This was delicious.
I liked this.
Exceptional! The cookies are so soft and chewy. I think that 2 cups of flour would do, as the dough was almost crumbly with 2.5 cups. Still delicious!
if i could give this 0 stars i would; i am 17 and i love to bake so i tried the cream cheese instead…people in my house were so disappointed you cant even taste the chocolate only peanut butter..they were flat and crispy; just like paula says butter makes it better and never again will i try a substitution for butter. i think that had ALOT to do with it and the fact that it only says 1/3 cups of cocoa powder sorry ;(
These are really good! I think these have the *perfect* amount of chocolate flavor. They are nice and rich with the cream cheese, but not overly sweet. I halved the recipe and still ended up with 24 cookies. 8 minute cooking time with 5 minutes of cooling on the pan was spot on. The dough was really easy to work with and the directions were clear and concise, which I always appreciate. Give these a shot! Thanks 🙂
We enjoyed these alot! I liked that the recipe was a little different than the others that keep repeating the recipe. Thanks!
These are surprisingly addictive! I can’t stress enough – take these out of the oven at 8-8 1/2 minutes and let them sit on the pan for 5 minutes. They will not look done when you remove them from the oven, but by the time they cool off on the rack, they’ll be perfection!! Moist and chewy like a gourmet cookie! Two minor changes I made: 1.)used the Nestle chocolate & peanut butter chip bag (come mixed together). It was really good without being overly peanut-y. and 2.) I dropped by rounded TABLESPOONS, not teaspoons (would be a ridiculously small cookie if you did that!). Also, I baked 2 dozen, then formed the rest into balls (about another 2 dozen), froze them on a cookie sheet, then transferred to baggies. It’s been great to pull out a few cookie balls and bake them up fresh!! (Balls are formed with the same measurement: rounded tablespoon.) Also, I agree with another reviewer – flatten them out a bit like you do with a peanut butter cookie dough.
Loved the chewy consistency- a nice substantial cookie. Appreciated the use of only 1/2 c. butter and I substituted low-fat cream cheese. However, these cookies were indiscriminately sweet (overpowered the peanut butter), not really chocolatey.
Very good cookies. Will try with a little mashed bananas next time. Know that these cookies do not spread so flatten them a bit before baking or you end up with big cookie mounds!
these were really tasty. i realized more than halfway thru the recipe that i had no eggs! so, i grabbed a ripe banana and used that as a binder instead. wow! you can taste the banana in the cookie, and my husband said it “would have been Elvis’ favorite”! thanks for the recipe 🙂
I did alter the recipe slightly because I did not want to buy a can of applesauce only to use 1 tablespoon.
WOW! I was initally a little nervous trying a recipe that didn’t have any reviews and only 1 rating, but I am SO GLAD that I did! These are wonderful. The thing that sets these cookies apart is the texture. They are so soft, they literally just melt in your mouth. I’ve never had a cookie like this before, so it is hard to describe. The best I can say is just try them!! I used 1/2 cup splenda instead of the white sugar and 2 large eggs. I took them out of the oven right at 8 minutes. Make sure you use peanut butter chips that are fresh…mine were a bit old and a little stale. Despite stale chips, the cookies were WONDERFUL!