Kittencal's Peanutty Peanut Butter Chocolate Chip Cookies

48
Servings
10m
Prep Time
8-10m
Cook Time
18m
Ready In


"This is a recipe I developed. Please note if you are subbing margarine for butter, margarine has oil in it so it will most likely require a little more flour or the batter may be quite soft, for best flavor and texture I strongly suggest to use all butter, if using all margarine then you may need one cup level and one semi-heaping cup of flour, if you are using only butter then two level cups should be just fine. Baking 10 minutes will give you a crispier cookie, 8 minutes a softer cookies. This cookie dough freezes well. UPDATE: I made these using all margarine with using 2 level cups of flour, they did not spread out as much which if fine with me and seemed to take a little longer to bake, but most important, they didn't taste as good. For myself I will not be making them again using all margarine, I think though they would be fine using half butter and margarine. For the best flavor, I recommend using all butter"

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (35.6 g)
  • Calories 171.6
  • Total Fat - 9.8 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 18.4 mg
  • Sodium - 176.9 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 11.4 g
  • Protein - 2.7 g
  • Calcium - 11 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F. (Position oven rack to second-lowest position).

Step 2

Grease cookie sheet/s.

Step 3

In a small bowl combine flour with baking soda, salt and cinnamon.

Step 4

In a bowl of an electric mixer; cream butter for 1 minute. Add in both sugar; beat for a few minutes. Add in eggs and vanilla; beat until sugar granules are dissolved. Beat in peanut butter for about a minute.

Step 5

Add in flour mixture; beat on low speed until just combined (about 20 seconds).

Step 6

Mix in chocolate chips.

Step 7

Pinch off a heaping tablespoonful of dough and gently roll into a ball. Coat dough balls into sugar then place onto cookie sheet spacing a few inches between dough balls (the dough does spread while baking). Flatten with a fork into criss-cross design.

Step 8

Bake 8 minutes for softer texture, 10 minutes for crispy texture.

Step 9

Allow to cool for 10 minutes on cookie sheet then remove to a cookie rack.

Tips & Variations


No special items needed.

Related

LLKenzie

Truely the best PB cookies that I have made, I'm not joking, these are seriously bake shop quality cookies. I'm not sure what makes them such high quality but I do know this will be my new PB recipe that I'll use from now on. I'm only sorry I didn't find this recipe earlier. Thanks very much to Kittencal!

review by:
(18 Nov 2014)

Meatball

I used all butter because I didn't want to screw these up and they were the best cookies ever! I made them crispy style and they are awesome cookies!

review by:
(14 Oct 2014)

Blinky

OMG-OMG KittenCal do you realize you have posted THE BEST recipe for peanut butter cookies? I will never look for another recipe, your recipes are fantastic and this is another one, thank you so very much for this wonderful PB cookies recipe!

review by:
(14 Sep 2014)