| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 3 dozen cookies |
Ingredients
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 3/4 cup peanut butter
- 2 eggs
- 1 3/4 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation.
- Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 135 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 78 mg |
Reviews
great recipe, cookies were soft and chewy just the way all my friends and family like.
ive made better peanut butter cookies off of the back of a crisco can….and these were not great at all…im the baker in my house so im pretty experienced with this kind of stuff..
My brother and I have little experience baking, and we were able to cook these cookies perfectly. They were so delicious and we followed the recipe exactly. The peanut butter flavor was there, but it wasn’t overbearing, and the cookies were very moist and chewy. I will be making these again soon!
i cant see the recipe
wish i would have read the reviews first too, I would have made the adjustments…
Double the peanut butter
Shorten the cook time to about 9-11 minutes
3-4 chocolate chips just don’t cut it, either sprinkle them or use like 10 more, or kisses.
Add a teaspoon of vanilla
On a positive note, they are really easy and I had all of the ingredients on hand without any special prep.
I think these need baking SODA not powder. I hated to waste my ingredients, but atleast I saved on A LOT of calories.
there so good but i think i left them in there too long but they still taste great.
I’m not sure why others had problems, but my was completely opposite. I followed the directions exactly and had excellent results. No changes necessary. I have found a simple peanut butter glaze zig-zagged over the top adds a nice touch with added sweetness.
I wish I would’ve read the other comments before making these! I don’t have time to make new ones and I was taking these to give out at church tomorrow. What a bummer! They don’t taste peanut buttery at all, please double the peanut butter amount. Also, they are overcooked and crispy at 15min, so decrease the time to 12-13 minutes.
The recipe itself was not horrible, but there are a few adjustments that needed to be made. First, double the peanut butter measurement (3/4 was not nearly enough peanut butter taste). Also, rather than indenting the cookies with one’s thumb and placing chocolate chips in the indent, I suggest just flattening the cookies with a fork (once vertically and once horizontally) and lightly pressing a few chocolate chips sporadically atop the dough. Lastly, I would put the cookies in for only about 13 minutes at 350 F (the first batch I made [15 minutes] were a bit charred around the edges). Hope this helps!