Filed Under: Chocolate | Cookies | Dessert

Peanut Butter Chocolate Chip Cookies

By Tessa Arias
  |  
February 5th, 2019
4.77 from 385 votes
4.77 from 385 votes

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. Download my FREE Cookie Customization Guide here.

Yield: 24 large cookies

Prep Time: 10 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: Chocolate and peanut butter has been my favorite sweet combination since before I can remember! I am obsessed!
Texture: Thick, chewy, soft, melty, and wonderful.
Ease: Very simple.
Pros: Perfect PB chocolate chip cookies.
Cons: None!
Would I make this again? Oh yeah. I’ve got a batch of these portioned into dough balls sitting in my freezer ready to be baked off whenever the craving strikes.

If you read Handle the Heat regularly, you likely know I adore the combination of chocolate and peanut butter.

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.

Recently someone asked me why I loved the combination so much and I was taken aback slightly. My first thought was “well why wouldn’t I love this magic duo?” Then I realized that I’ve loved the flavors together since before I could remember. Since childhood two of my favorite foods have been chocolate and peanut butter, so it only makes sense that I absolutely adore them combined!

I’m actually surprised I’m not utterly sick of either of these flavors, let alone enjoying them together. I literally eat peanut butter everyday. I eat chocolate ALMOST everyday (like probably 360 days out of 365). And yet I’m still obsessed with the two, which is good for you because it leads me to share recipes like these Peanut Butter Chocolate Chip Cookies.

Easy chewy Peanut Butter Chocolate Chip Cookie recipe

These cookies are ridiculously big, thick, and chewy yet soft and have just amazing flavor. They are 1000% perfect with a glass of cold milk. Best part? You don’t even need a stand mixer to make these, they’re so easy. Check out the notes below because I’ve tried to answer all your questions and give you a perfect understanding of how the recipe works.

Gooey and soft peanut butter chocolate chip cookies - no electric mixer needed!

Peanut Butter Chocolate Chip Cookie Recipe Tips

How to Make CHEWY Cookies

The recipe is adapted from my Ultimate Chocolate Chip Cookies, a recipe I worked very hard to perfect. The high ratio of brown sugar and the extra egg yolk help contribute a rich, chewy, and thick texture with lots of flavor.

Be sure to measure your flour correctly (by weighing or with the spoon and level method) to avoid creating cakey, dense, or tough cookies that don’t spread.

If you don’t measure your flour correctly, YOU COULD END UP WITH CRUMBLY DOUGH!

Please follow the recipe as written, I craft my recipes carefully so you can have the best results possible!

The Best Peanut Butter for Baking

For best results, use a standard commercial brand of creamy peanut butter. I used Skippy for this recipe. Avoid any “natural” peanut butters where the oil separates. The dough won’t come together nicely if you don’t use commercial peanut butter with an added oil.

Size and Shape

These are large cookies, just the way I like ’em! I used my beloved OXO large cookie scoop to make these babies which is a 3-tablespoon sized scoop. You can make smaller 2 tablespoon-sized balls of dough and shave off about 2 minutes from the baking time, if you’d like.

The peanut butter in cookie recipes does prevent normal spreading. After you shape the dough into balls, flatten the balls well with the palm of your hand. This will encourage them to spread more while they bake. Don’t forget this!

Baking Perfect Cookies

I ALWAYS use a heavy duty unlined aluminum half sheet pan for baking cookies. Never use dark colored pans to bake cookies, they tend to overly brown or even burn the bottoms of the cookies. Additionally, I always use parchment paper for baking cookies. I find silicone baking mats produce less of a crunchy exterior crust and are just one extra thing to clean.

Chilling the Dough and Making Ahead

For best results, chill the dough overnight in the fridge. Why on earth would I recommend you delay your cookie satisfaction?

Well chilling chocolate chip cookie dough is very similar to marinating meat – things just get so much better. The texture becomes chewier and thicker and the flavor intensifies. If you don’t have time, no worries. You can bake the dough off after it’s made.

To freeze: I like to scoop my dough balls out, freeze them until solid, then remove them to a ziptop bag to store in the freezer. You can defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking. You can bake from frozen, but note that with this recipe the cookies won’t spread as much.

Get all of my tips for freezing cookie dough here.

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.

More Chocolate Chip Cookie Recipes

See ALL of my chocolate chip cookie recipes & cookie baking tips here!

4.77 from 385 votes

How to make
Peanut Butter Chocolate Chip Cookies

Yield: 24 large cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. Download my FREE Cookie Customization Guide here.

Ingredients

  • 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (202 grams) creamy peanut butter (I used Skippy)*
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (340 grams) semi sweet chocolate chips

Directions

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

  2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

  3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to the brand of peanut butter. Add 2 tablespoons milk if that's the case.

  4. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 

  5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.

  6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

    Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe Video

Recipe Notes

*Be sure to measure your flour correctly or you may end up with super crumbly dough. Only use conventional peanut butter for this recipe with an added oil. Completely 'natural' peanut butter will result in a dry cookie.*
Course: Dessert
Cuisine: American
Keyword: easy

This recipe was originally published in 2014 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Joe — May 4, 2020 at 9:18 pm

    Made a double batch toady and my family loved them. They were not too sweet and had a perfect combination of chocolate and peanut butter. Thank you for this recipe!

  2. #
    meera — May 4, 2020 at 11:19 am

    amazing and delicious. would love to make it again for sure! make sure you dont overcook your cookies so they dont get burnt. overall an amazing recipe!!!

  3. #
    Jamie Frei — May 4, 2020 at 10:24 am

    Makes the PERFECT cookie!

  4. #
    Tiff — May 4, 2020 at 6:48 am

    I loved these cookies. I added a little more peanut butter than the recipe suggested (maybe 1/8 cup) and it was delightful. The cookies definitely taste better if you refrigerate them. Thank you so much for sharing this recipe!

  5. #
    Julie K Smith — April 29, 2020 at 7:53 am

    This recipe is sinfully good! And easy to make too.

  6. #
    Marina — April 28, 2020 at 1:32 pm

    Do you have recipe that would last more then three days. I need to mail these cookies and it takes 2 days.

  7. #
    Marins — April 28, 2020 at 1:31 pm

    Do you have recipe that would last more then three days. I need to mail these cookies and it takes 2 days.

  8. #
    Dan — April 27, 2020 at 8:04 pm

    These cookies are really … odd. My dough is SO crumbly. And yet, the cookies come out awesome. They are moist the next day, not super-hard.

    I’m thinking maybe I didn’t mix the flour in gradually enough? Still, the come out nice.

  9. #
    Liz — April 26, 2020 at 6:06 pm

    Easy to make!! Delicious a taste of heaven. My family love it and now are go to cookie recipe.

  10. #
    Sandi — April 21, 2020 at 11:27 pm

    Absolutely delicious!

    I followed the recipe exaclty and the cookies were moist and delicious.
    For those people who had dry, crumbly cookies, try weighing your ingredients for precision. Also, the type of flour used matters. I love King Arthur flour. It’s a little more pricey than most brands but so worth it.

    If I make these again, I may add more peanut butter. My husband and daughter loved the cookies as is, but I didn’t taste enough peanut butter. Another option would be to add peanut butter chips or something if you really want a strong peanut butter flavor.

  11. #
    Sandi — April 21, 2020 at 11:27 pm

    Absolutely delicious!

    I followed the recipe exaclty and the cookies were moist and delicious.
    For those people who had dry, crumbly cookies, try weighing your ingredients for precision. Also, the type of flour used matters. I love King Arthur flour. It’s a little more pricey than most brands but so worth it.

    If I make these again, I may add more peanut butter. My husband and daughter loved the cookies as is, but I didn’t taste enough peanut butter. Another option would be to add peanut butter chips or something.

  12. #
    Mommamia — April 18, 2020 at 10:57 am

    Excellent recipe. I rolled my dough into a log for slicing and chilled. Great consistency, great flavor.

  13. #
    Jorjean Murphy — April 17, 2020 at 2:51 pm

    Oh my goodness! These are so thick, peanut buttery, chocolaty and delicious. I know these will be part of my regular repertoire. I used mini chocolate chips and light brown sugar. Still perfect.

  14. #
    Victoria — April 17, 2020 at 2:32 pm

    These are exceptional! fluffy and soft not too sweet but oh so satisfying. Thank you for the wonderful recipe I’ll be back to try more!

  15. #
    Jaime Espinoza — April 16, 2020 at 9:51 am

    My Daughter and I Loved this recipe, we shared it with the people we could and they fell in love them as well. Made sure to give you the credit and shared the recipe with them! Cant wait to try more.

  16. #
    Briana Torres — April 15, 2020 at 10:49 pm

    I was really craving cookies and I usually buy cookie dough from the store but I decided I wanted to make them from scratch for the first time. I was nervous I would mess them up but the directions were super easy to follow and it was worth it in the end. The cookies came out absolutely amazing! I made some for my family and they loved them. This is definitely a recipe I’ll keep making 🙂

  17. #
    erica — April 15, 2020 at 11:20 am

    hi! do you know if a flax egg would be okay instead of egg or would that change the flavor and consistency too much? i’ve only ever used flax eggs in brownies or breads so i wasn’t sure. let me know if you have any ideas!

  18. #
    Lucy — April 14, 2020 at 2:53 pm

    Dough was extremely crumbly

  19. #
    Karen — April 13, 2020 at 3:36 pm

    Thanks for an amazing recipe!!! My family and friends love them… it is everything we love in a cookie – chewy peanut butter and chocolate cookie heaven!!
    Substituted golden brown sugar and milk chocolate chips… was what I had in my pantry. Still tasted amazing!

  20. #
    Angela — April 13, 2020 at 12:36 pm

    I used slightly less chocolate chips and was skeptical because it seemed like the dough wouldn’t mix but these cookies were amazing! The 3 tbsp sized bales were perfection!!

  21. #
    Stiill — April 11, 2020 at 10:57 am

    Delicious! I made the necessary adjustments for baking at 6,300 altitude and they came out perfect. The adjustments were: 2-1/2 TBS additional flour, a full 3 eggs (which is about 2-1/2 TBS additional liquid for high altitude), minus 1 TBS sugar, about 365 degree oven, and baked for 10:30 minutes. They came out just the right consistency! Again, delicioso!

  22. #
    Baker in the Midwest — April 4, 2020 at 2:18 pm

    Dough was very crumbly and would not hold the chocolate chips. Refrigerated the dough and the texture didn’t improve. Had to form balls with my hands because the drought was too dry and crumbly for the cookie scoop. I’m a seasoned baker and have not had a cookie with this texture of dough, but i figured I’d try baking them anyway. I shouldn’t have bothered. The end result – crumbly cookies that don’t stay together and they have an odd, almost raw dough taste to them. Ingredients are all fresh, followed recipe to a T. Won’t be making again. I used Peter Pan creamy peanut butter, Gold Medal AP flour.

  23. #
    Mandy Anfield — April 3, 2020 at 4:23 pm

    My 4 year old decided he wanted to make peanut butter and chocolate chip cookies, great idea! I found this recipe and they are genuinely the best cookies I’ve ever made! I actually messed it up a bit by mixing all the dry ingredients together first, flour and sugar, so I cant imagine how good they’ll be when I follow the recipe properly. Can’t wait to try more of your recipes. Thanks@

  24. #
    Sue Falco — March 31, 2020 at 3:36 pm

    I made these cookies and they are AMAZING!! I did not refrigerate the dough, and I just used 2 eggs only. Sooooo good!

  25. #
    Chris — March 28, 2020 at 6:07 pm

    I made this recipe yesterday and refrigerated the batter for 24 hours as it recommended. I pulled out the batter which was incredibly stiff so I left it to warm to room temperature. I can’t even get a spoon into it. All I have is a big blob of immovable batter. What did I do wrong?

    • #
      Chris — March 30, 2020 at 1:46 pm

      I was able to finally get at the batter and mold it into balls and flatten them out on the baking sheet as the recipe calls for. I’m happy enough with the cookies but I have to agree with some of the other posts here that the peanut butter flavor is underwhelming. I used Jif creamy peanut butter. My only other local option is Kraft. There’s plenty of chocolate chips but really does need more peanut butter.

    • #
      Chris — March 30, 2020 at 1:51 pm

      I was finally able to scoop the batter out and mold into balls and flatten them on the baking sheet as per the recipe. I’m happy enough with the result but I have to agree with some of the other posts here that the peanut butter flavor is underwhelming. I used Jif creamy peanut butter. My only other local choice is Kraft. The cookies have plenty of chocolate chips but really needs more peanut butter.

  26. #
    Esther A Carlson — March 28, 2020 at 4:59 pm

    These cookies test like a Reese peanut butter cup and are delicious, HOWEVER…. Chilling them over night is mandatory and not a suggestion. I made 4 cookies after I mixed the dough and they were ok but not great. I made the rest of the cookies the following day and everyone loved them.

  27. #
    Laura — March 27, 2020 at 7:26 pm

    These are delicious!!! But, the batter was super crumbly and hard to hold together in clumps to bake. Is that normal? It looked different than your video. I followed the recipe exactly! Thank you!

  28. #
    Justin — March 27, 2020 at 4:25 pm

    Just like many of these other posters… my cookies came out really dry and crumbley. Worse yet, it tasted all weird and bland. The first batch seemed all wrong.. So on the second I added another egg and more butter. The texture was more cookie dough-like.. but there was no saving the awful taste.

    Me and my son were pretty disappointed. Armed with determination and alot of time (thanks to Corona virus). I will try again tmrw.

    • #
      Amy — March 27, 2020 at 11:29 pm

      It sounds like one of your ingredients could be bad – flour, butter, peanut butter, or egg maybe. Check those before trying again.

      • #
        Justin — March 27, 2020 at 11:35 pm

        I had no idea flour could go bad. Hmm. I will take your suggestion and look at the ingredients again. thank you!

  29. #
    Dgp — March 24, 2020 at 6:54 pm

    Great cookies! Making my second batch tomorrow. Thanks!

  30. #
    Alice Ohlfs — March 21, 2020 at 2:54 pm

    Absolutely the best peanut butter chocolate chip cookies I’ve ever made! So soft and chewy! Thank you for the recipe!

  31. #
    Debi — March 21, 2020 at 1:10 pm

    I was a little concerned because the dough seemed greasy. Guess because the butter is melted. I added m&m’s because I always do to almost every cookie I make. I just love them. But they cooked up beautiful. Smell great too! Didn’t refrigerate dough before because of time limits. Still works out great!

  32. #
    Emily — March 17, 2020 at 1:27 pm

    These are absolutely the BEST peanut butter cookies I’ve ever made! I chopped up Hershey kisses instead of the chocolate chips and OMG! Amazing!

  33. #
    Amy T Miller — March 15, 2020 at 3:14 pm

    I made these with the stand mixer. I beat the butter, sugars and PB, then the eggs, yolk and vanilla. then the flour mixture followed by the choc chips. I chilled dough, scooped w/\ a 2 T scoop and baked for 14 min. cooled on parchment covered cookie sheets. Perfect. I did not read directions, just made them like you would make a choc chip cookie. They were delightful.

  34. #
    Mary Jo — March 7, 2020 at 8:21 pm

    Great cookie for those that love Reese’s Peanut Butter Cups. Needs a glass of milk and it is complete. Thank you

  35. #
    catharine mckee — March 3, 2020 at 11:45 am

    I have tried to download the recipe and have not been able to. I only get to site to your baking video which I do not want.. You got my e-mail and I got nothing. I believe this site is set up to pander your video not your recipe how is disappointing to me who may have been interested but not now.

    • #
      Tessa — March 3, 2020 at 5:34 pm

      I’m not sure what you’re talking about? If you just tap the bright pinkish red “jump to recipe” button at the top of the page it’ll take you directly to the recipe card 🙂

    • #
      Megan — March 3, 2020 at 8:29 pm

      Catherine- there is a recipe button at the top of the page you can click on. I downloaded it and am happy to email it to you if you’d like.

  36. #
    K. Popa — March 2, 2020 at 12:00 pm

    When I measured out 202 g of creamy peanut butter the resulting quantity was larger than 3/4 C so I checked the web and the actual amount in grams is 190 on the “cook it simply” website. So- what’s your preference- the 3/4 C/190 g. option, or 202 g. ? Thanks for your help.

    • #
      Holly — March 2, 2020 at 2:02 pm

      I tried both measurements and prefer the 202g of peanut butter!

    • #
      Tessa — March 3, 2020 at 5:41 pm

      The PB weight may vary from brand to brand. The weight listed in the recipe is what I used to test it, so I’d always recommend using that 🙂

  37. #
    Katie — March 1, 2020 at 5:41 pm

    Not sure what I did wrong .. I followed the recipe and these turned out so dry and crumby

    • #
      Tessa — March 3, 2020 at 5:44 pm

      I’m sorry to hear that! What kind of peanut butter did you use?

  38. #
    Kim — February 27, 2020 at 2:12 pm

    Needs more peanut butter for my taste. Very crumbly. I followed the recipe to the tee, but this particular cookie recipe just isn’t for me. Used less choc. chips and there was still to much.

    • #
      Jeanne — March 29, 2020 at 9:36 pm

      my cookies would not even hold the chocolate chips kept falling out

  39. #
    Marc Israel — February 23, 2020 at 4:25 pm

    Changed the recipe to low carb and they are very good. Most low carb cookies I have made turn our dry and light – I call them “cakies” instead of cookies. Not these – they turned out moist and somewhat dense. Substitutes: 1) Use Lily’s no sugar chocolate chips instead of regular chocolate chips (use a combination of milk and semi-sweet to your liking), 2) Use eryrthritol sweetener (heavy granular type) instead of cane sugar), 3) Use erythritol sweetener (heavy granular type) combined with a few tablespoons of sugar-free maple syrup (mix together well) instead of brown sugar 4) Use natural peanut butter (only ingredients are peanuts and salt) – mix well before measuring, 5) Instead of 2.5 cups flour, use: 1 cup almond flour, 1 cup Carbquik flour substitute, and 1/2 cup coconut flour.

  40. #
    naatipinky — February 22, 2020 at 4:13 am

    How to solve this in general can be found under the rather old keyword RPC (Remote Procedure Call).
    You can find many examples of the latter if you are looking for Raspberry Pi Cluster.
    Naati Pinky Ki Lambi Love Story

  41. #
    Marcia — February 10, 2020 at 6:08 pm

    Could I use light brown sugar?

  42. #
    Holly — February 10, 2020 at 1:20 pm

    I felt like something sweet but my cupboards were bare. So I googled recipes, saw this one and threw them together in a matter of minutes. They are delicious, although as my oven runs hot, they were less chewy than I’d like. Next time I will only cook them for 10 minutes to ensure they stay soft inside!

  43. #
    Caitlin — February 9, 2020 at 11:46 pm

    These cookies are a little too sweet for my liking.

  44. #
    Kelly Verschueren — February 6, 2020 at 8:26 pm

    Easy & yummy!

  45. #
    Debbie — February 4, 2020 at 7:55 pm

    I do a lot of baking and followed the recipe but unfortunately they were dry. I was planning on sending them to my son in college but I’m not sure I will. Sorry to post this comment but I know I really rely on comments when I am deciding if I should try a recipe. I am hoping I can save someone some time.

  46. #
    Abigail Scott — February 4, 2020 at 12:18 am

    So good and so easy to make! Couldn’t be more thrilled with how DELICIOUS these cookie are. Thank you!!

  47. #
    Megan — February 3, 2020 at 2:44 pm

    First time trying this recipe- absolutely correct, that no stand mixer is needed; however, I chilled the dough for only an hour. The dough is crumbly and the cookies don’t look like they’re spreading much at all. Hope they taste good, they smell amazing!

  48. #
    Ashwini — January 29, 2020 at 9:16 pm

    Thank you Tessa. I loved the recipe and the cookies. My 7 yr old son is my biggest critic and he LOVED these! But I believe I might have done something wrong to cause the cookies spread a lot. Could these be the reasons:
    I refrigerated the dough for 24 hours and didn’t chill it.
    I might have gone wrong with the Butter proportion, I’m afraid I might have taken a lil more than 113gms.

  49. #
    Celeste — January 25, 2020 at 4:08 pm

    Hi Tessa. I follow you and always read your recipes, thank you. I have made Peanut Butter Chocolate Chip cookies for years but I always use Milk Chocolate Chips! They seem to be a universal favorite. I look forward to changing it up and trying your recipe! Thanks again for your love of baking!

  50. #
    Amy — January 25, 2020 at 5:52 am

    I was looking for a new recipe to make cookies for a function, and this was the winner. I knew anything with chocolate and peanut butter should be good, but not every recipe one finds online is a good one. Some are complete disasters, so I had no expectations and had my killer chocolate chip cookie recipe close by. However, these cookies exceeded my expectations. And I have high standards! Wow, these are amazing! I almost made the recipe as is. The one thing I missed was refrigerating at least 24 hours. I had to bake them after just 12 hours. I also made them much smaller getting four dozen rather than two. Baking for just ten minutes was perfect. I prefer a thicker cookie and after the first dozen baked I decided to leave the dough in balls rather than pressing down. Perfection! These delicacies are crunchy on the inside and soft and chewy on the inside with the perfect ratio of peanut butter to chocolate. The recipe is now in my binder of keeper recipes . . . and it has to be really good to make it to that special place. Thank you so much for such a great recipe!

    • #
      Amy — January 25, 2020 at 5:58 am

      I forgot to add, after I made a dozen balls and had them on my parchment lined baking sheet I placed the baking sheet in the freezer for ten minutes. When a tray came out of the oven the tray from the freezer went into the oven. This also helped keep a thicker cookie which I prefer.

  51. #
    Rosanne Ogden — January 24, 2020 at 1:26 pm

    Excellent peanut butter chocolate chip cookie with a chewy bite.

  52. #
    Kane Williams — January 20, 2020 at 10:17 am

    Very easy to make and so good I just love them

  53. #
    Kara — January 19, 2020 at 10:21 pm

    Unfortunately that was a bit too much flour and the cookies came out like thick blobs. 🙁

  54. #
    Kirby — January 18, 2020 at 7:07 pm

    Various tweaks:

    Replaced all purpose flour with equivalent grams of banana flour
    Used Aldi Simply Nature organic peanut butter
    Used 3/4 cup of erythritol instead of sugar
    Used light brown sugar
    Used 3 whole eggs
    Added about 2 cups of roasted nuts, consisting of walnuts, pecans, and macadamia

    Mix felt like it had more ‘mix-ins’ than probably any other recipe I’ve tried. Had to carefully ration dough to make sure chips and nuts were integrated into ball.

    Made into balls and chilled for a few hours.

    When I cooked them I did not squish them down. This was a mistake. About 10 minutes in they were still ball-shaped. I flattened them a bit with a fork and ended up cooking them for 16 minutes. They ended up about 3/4 of an inch thick and didn’t flatten on their own at all.

    Taste isn’t that good. I think the banana flour is responsible. They aren’t sweet enough and taste a bit too much like a health cookie.

    I’m sure that if the instructions are closely followed they probably turn out well, so I’ll give them 5 stars, but the version I am eating right now is about a 3.

  55. #
    Dee — January 1, 2020 at 1:50 pm

    Best cookies recipe ever, for PB and chocolate lovers! Not overly sweet either. I made only 2 changes: light brown sugar and crunchy PB, as that it what I had it on hand. I didn’t have large cookie scoop, so got 39 cookies. Make gem- you will not be disappointed!

  56. #
    Jacqueline — December 24, 2019 at 11:49 pm

    So delicious !
    It was my first time making them and it was so much fun and easy with this great recipe.
    Thank you so much!

  57. #
    Chelsey — December 23, 2019 at 1:03 pm

    These are amazing! The only thing I changed was I used half dark chocolate morsels which made for a nice balance. Gobbled these up for Thanksgiving and am making them again to give as gifts for Christmas!

  58. #
    Patty — December 18, 2019 at 6:08 pm

    I have made these before and I could have sworn there was bread flour listed in the recipe. Does anyone have the original recipe for the Peanut Butter Cookies?

  59. #
    Rosy — December 17, 2019 at 2:44 pm

    Is it vanilla extract or a vanilla bean?

  60. #
    Dori — December 13, 2019 at 3:22 pm

    The BOMB! Best cookies EVER!

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