192
Submitted by HeatherFeather
"I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time."
photo by limeandspoontt 
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
36-48 cookies
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ingredients
- 1 cup sweet unsalted butter, at room temperature
- 1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
- 1 cup granulated sugar
- 1 cup brown sugar or 1 cup light muscovado sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
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directions
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Questions & Replies
-
Could the dough be frozen? This is too much for our little family but would prefer to make and freeze extra dough rather than adjust recipe down.
a.renner
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Can I double this recipe? And if yes, do I just double everything including the baking soda? Thanks for your help!
shellbeee
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Can you freeze dough?
chriscaden
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Mine turned out flat. What needs adjusted?
Tami M.
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has anyone used all natural peanut butter for this?
Mtnview501
see 4 more questions
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Reviews
-
Everyone try these cookies! Heather these are fantastic, and so soft even days later! These are the best cookies I have made in quite awhile and I back almost daily. Ty for the super 5++++++++ star recipe!
LAURIE
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These cookies came out really well! I followed the cooking directions to a tee and they came out nice and soft! I substituted semi-sweet chocolate (sliced) and dried cranberries for the chocolate chips. The berries were a nice kick!
Athenasolives
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Good cookies. I used natural, chunky peanut butter (MAKES GREAT COOKIES!) you don't need to use the processed sweetened varieties to make a good peanut butter cookie. I also added 1/2 teaspoon of salt and two teaspoons of vanilla. They came out great this way. Not too sweet, but rich, crunchy, chewy and delicious all at the same time! 4 stars because cookies need salt and vanilla in my opinion. Other than that, a good recipe for sure!!! Thanks Heather
JungleLove
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I make these as a bar cookie. Mix as directed, but preheat the oven to 375. Spread all the cookie dough into a 10x15" or so jelly roll pan, and bake 20-25 minutes. So easy and yummy!
sunnysweet
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Delicious even without chilling dough first. My daughter insisted on adding vanilla because she "loves it", and it turned out wonderful!
Kimberly M.
see 177 more reviews
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Tweaks
-
I made a double batch, just doubling the ingredients, added two teaspoons of vanilla, a mixture of dark, milk, and white chocolate chips, and about 2/3 cup of chopped peanuts. My oven must be slow, cook time was 18 minutes at 325, but the second batch baked at 340 for 15 minutes. Perfect!
cars2
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THEE best peanut butter chocolate chip cookie I ever tasted!! Super easy to make I even substituted crisco for butter and it still turned out fantastic!!! Thank you for this great recipe!!
Moon8309
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These turned out amazing!! if you love crumbly/crunchy/crisp cookies, these are for you! i tweaked it quite a bit though. I cut down on the white sugar and only added 3/4 of a cup. i added 1 teaspoon of pink salt and 1 teaspoon of vanilla extract. I ended up putting them in for 20 minutes on 325°.
Tasha A.
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I have Celiac Disease and I used “Cup4Cup” gluten-free flour. Also added a scoop of Trader Joe’s Vanilla Pea Protein. They turned out perfect!
Jamie P.
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Amazing recipe Heather!! When I made it with my mom, we decided to use chopped up 70% cacao dark chocolate, instead of the semi-sweet chocolate chips, as I read that this recipe is pretty sweet. We're dark chocolate people XD! I also added in 1/2 teaspoon of salt, and 2 teaspoons of vanilla. They came out great!
Lauryn .
see 15 more tweaks
RECIPE SUBMITTED BY
HeatherFeather
USA
- 145 Followers
- 557 Recipes
- 28 Tweaks
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