has a delicious peanut butter and chocolate flavor combo that is moist and chewy.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup peanut butter
- ½ cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet. Cookies should be 2 inches apart.
- Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. Remove from baking sheets to cool on wire racks.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 52 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This cookie is definitely for the more refined palate. I halved the sugar and replaced one of the eggs with flax seed for a healthier cookie. Each of the flavors is subtle, distinct, and delicious.
I like a really soft cookie. I made the following modifications. 1. I used a 1/4 cup butter & a 1/4 cup shortening. 2. I used 3/4 cup brown sugar & 1/4 cup sugar. 3. I used pastry flour. 4. I used 1 tsp. baking powder & 1/2 tsp. baking soda.
These were so easy to make and so delicious! My only complaint is they were very soft
Great recipe! I followed the suggestion on making it 1 cup of peanut butter and adding my own twist on it. I added 3/4 Cup nutella and altered the chocolate chips to be 1 1/4 cup of chocolate and peanut butter chip mix. I had enough dough left for 4 more cookies so we experimented by adding sea salt on top before baking and I wish I did this to all of them. So good!
great recipe cookies moist and soft. shared cookies with friends and they loved them.
This is my go to cookie recipe! They always turn out so light, soft and round. The peanut butter adds a richness to the cookie without being over powering. On this particular occasion I halved the recipe. Also, I realized I was out of brown sugar and had to sub a sugar/molasses mixture making them darker than usual. I also never have orange juice and typically sub with apple cider vinegar.
Followed recipe to a Tee. Only issue I have is that the center gets very spongy texted which I know some people like but to me it made these cookies dry. Overall the taste is great though!
Great recipe that’s a hit at home and work. I zest an orange into the batter before juicing it to add a little extra texture and zing! Going to make two batches now, one to eat and one to freeze for when my family visits in a week or so.
They turned out well. I think I would recommend a bit more peanut butter. They certainly had a hint of peanut butter, but not enough to live up to the name! Looking forward to the next attempt!
I took this to work and to my wine group. Everyone loved them. They have just the right mixture of everything.
These turned out great! I substituted the OJ with a splash of whole milk. I heavily greased my cookie sheets, and kind of pressed and shaped the cookies into biscuit shapes. They came out moist and chewy.
They came out amazing, did as it told me , used all the ingredients and cooked for about 15 min and nothing burnt really happy and so isn’t everyone else good choice
Very Good! Would like it to be a bit thicker but overall a great cookie
I followed the recipe exactly but my husband’s responses was – just okay. I didn’t modify anything since it was the first time I made them.
The amount of time 14 minutes was way too long, I left them in for 10 minutes and they still burned. Wouldn’t do this recipe again.
I give this recipe 3 stars because I used it and the cookies are dry and cake textured, also if I had left them in for the 14 minutes it says they would be burnt hockey pucks. Not sure if I will use this recipe again.
Great recipe. Hands down, the best cookies I’ve ever made! Didn’t come out flat like other cookies, and I could not taste the OJ in the finished product. The only adjustment I made was adding a little cinnamon.. I live at a high elevation (about 7000 ft) and I did not have any issues with cooking time. In fact, I probably could have pulled them out at 13 minutes and they would’ve been even better!
Huge hit, love the texture and taste.
These are cakey and dry, obviously need less egg. they do NOT spread at all.
Delicious though they needed slightly less than 14 minutes in my oven.
just pulled these babies out of the oven the only thing I changed was I added one cup of instant oats to the recipe and did a full cup of peanut butter while eliminating the oj….sooo good