This bread is moist, tasty, and not overly sweet. Family and friends enjoy it a lot.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 ½ cups white sugar
- ⅓ cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 4 chocolate covered peanut butter cups, chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the sugar and butter. Stir in the peanut butter, egg and vanilla. Add the dry ingredients, mix well. Then fold in the chocolate chips and chopped peanut butter cups. Shape into 2 inch balls and place on unprepared cookie sheets 3 inches apart.
- Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 16 g |
| Sodium | 361 mg |
| Sugars | 44 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time making these but they came out great!
Yummy! Very easy recipe, fast start to finish. Thanks for posting, I’ll use this one again.
Yum! This is my go to chocolate chip recipe now. The peanut butter is subtle and adds great flavor. I usually use 1 cup white sugar and 1/2 cup brown. If I have them, I use half milk and half semi sweet chips rather than all semi sweet (all semi sweet is great too). I never have peanut butter cups on hand, so I haven’t tried the recipe with them yet.
These are a MUST cookie for the holidays. I’ve been baking cookies for over 35 years – since I was tall enough to reach the stacked oven. My nickname is Debbie Crocker!! Trust me, these cookies are wonderful. Its a great recipe — make them BIG just like they are called to be. I make at least 15 varieties each year and these never get taken out of rotation. I don’t know who or what T.T. stands for, but in my mind its aunt TT who gives amazing hugs and fab cookies.
I made these cookies twice for work events. First time I used mini Reeses pieces and the second time just peanut butter chips. Either way they were the first cookie gone both times. Personally I love the peanut butter in the batter. Really brings that flavor to the front without the texture of a actual peanut butter cookie
Good recipe! I used half the chocolate chips (this was plenty!) and added chopped almonds. I omitted the pb cups. These cookies came out slightly crunchy with a hint of peanut butter flavor…
Loved these. Didn’t have peanut butter cups so I just omitted – but it didn’t need them. Turned out perfectly with just the right amount of PB taste.
Had all ingredients except the PB cups ~ made without and the cookies still turned out delicious!! They were thick and super moist! Yummmmy!
These are amazing! Perfect balance of peanut butter and chocolate. I followed the recipe exactly, except for the peanut butter cups, as I didn’t have any. Will definitely make these again.
These are delicious. Perfect texture and chocolate ratio. They keep well, though they usually disappear rather quickly. Thanks —
I’ve made many of cookies in my time. But this recipe is one of my favorites. So much flavor, very easy to make and no adjustments are needed for this recipe. My family loves them…
Made these exactly as directed and they certainly baked perfectly. They have that perfect, bakery appearance. They certainly are quite good, especially the dough–that was irresistible. I’m giving them a 4 though, not a 5, because I was expecting something a little more spectacular. To me they taste pretty much like the Tollhouse recipe, just with peanut butter. But still, very good.
I had high hopes for this recipe. Unfortunately, it was nothing special. I followed the recipe to a tee. The flavor and texture were average.
One of the nicest chocolate chip cookie recipes i’ve tried. I didn’t have any peanut butter cups so added a 1/3 cup of roughly chopped unblanched peanuts which added an extra crunch. I didnt have enough butter so replaced it with margarine and the cookies still turned out great. Will definatly make again!
I don’t like giving bad reviews, but these cookies did not turn out for me at all (and I’ve been baking for years). I followed the directions exactly and the dough tasted amazing, but the result was super-hard cookies that were burnt on the bottom and gooey on top. There’s no prob. with my oven because everything else turns out fine.
Delicious! Makes much more than 2 dozen cookies, though. Also, they’re a bit sweet. I left out the peanut butter cups and only put in 1.5 cups of chocolate chips, too. Next time I may cut down the amount of chocolate chips some more. Very awesome cookies, though!
Oh my!! These are so good. I was looking for a peanut butter chocolate chip recipe that didn’t call for brown sugar, so I didn’t have any peanut butter cups on hand. I added another large dollop of peanut butter on top of the 1/3 cup, and baked as normal. FANTASTIC- and an excellent milk-dipping cookie. I made these for a birthday party tomorrow- and they won’t make it there. No way. Thanks for a great recipe, T. T.
I’m not a big peanut butter cookie guy, but this one is pretty good. Maybe a few less chocolate chips, but this is a good milk dipper.
crispy and chewy, very good, didn’t add the peanut butter cups but still excellent
YUMMY! I just made these cookies with my daughters and loved the dough…I know it’s a bad habit! The cookies are just as yummy! I didn’t have any peanut butter cups and don’t miss them at all. I will add them in the next time I make them!
I get requests for these cookies all the time, and believe me, they’re so delicious I don’t mind a couple double batches every now and then 😉