Filed Under: Chocolate | Cookies | Dessert

Peanut Butter Chocolate Chip Cookies

Recipe By Tessa Arias
  |  
February 5th, 2019
4.77 from 368 votes
4.77 from 368 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 368 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. #
    Alex — February 3, 2021 at 7:13 am

    My favorite treat to bake. A family favorite wouldn’t change a thing. I always get complimented when i make this delicious treat. Makes way more then 24 but no complaints.

    • #
      Tessa — February 3, 2021 at 2:52 pm

      So glad these cookies are a hit!

  2. #
    Beth — February 2, 2021 at 7:39 pm

    We were desperate for cookies after dinner this evening. I looked up pb choc chip cookies and chose your recipe. And oh my gosh, they are scrumptious! Since this was spur of the moment, I used a stand mixer, Crisco b/c I did not have butter, and had to make do with the sugars (brown coconut sugar and regular sugar) and chips (mini) that I had on hand. No time for refrigerating the dough—no one wanted to wait that long! They turned out perfectly and I will make this recipe again and again! Thank you for a cookie that has us swooning, a fellow Phoenician

    • #
      Tessa — February 3, 2021 at 2:53 pm

      So, so glad you enjoyed these cookies!

  3. #
    John Lebens — February 1, 2021 at 9:59 am

    These are great but I don’t know how to get two cups of chocolate chips into that much cookie dough! I had to remove half of them and the cookies turned out great!

  4. #
    Becky — January 31, 2021 at 5:07 pm

    OMG!!! These are AMAZING! Bomb Diggity!!!

    • #
      Tessa — February 1, 2021 at 4:23 pm

      So glad you tried these cookies out!

  5. #
    Sandi Good — January 27, 2021 at 12:13 pm

    My husband and teenage boys flipped out over these cookies. They all 3 were singing “Cooookies” and marching around the house claiming they were “the best darn cookies they ever had”. Magic. I’ll admit, they are pretty dang good! Thank you!

  6. #
    Collette Ricks — January 26, 2021 at 7:22 pm

    I have made several different peanut butter chocolate chip cookie recipes in my day – and this is the very best one I’ve tried! I made the recipe pretty much exactly as suggested – I may have added a bit more chocolate chips, however….
    🙂
    They are SO YUMMY!
    I am going to post pictures tomorrow on my instagram baking account @collettesconfections
    They look and taste incredible!

    • #
      Tessa — January 27, 2021 at 11:33 am

      I’m so glad you enjoyed these cookies!

  7. #
    Melissa Ramharakh — January 25, 2021 at 8:08 pm

    These cookies are amazing and so easy to make! If you’re a PB & Chocolate lover, they will not dissapoint!

    • #
      Tessa — January 26, 2021 at 1:03 pm

      Thank you so much for the kind comment!

  8. #
    Daphne Lewis — January 24, 2021 at 7:38 pm

    I have to try these using the peanut butter, as this combination is also one of my favorites.

  9. #
    Pam — January 22, 2021 at 4:47 pm

    Delicious, soft and easy!

  10. #
    Jenna — January 22, 2021 at 3:44 pm

    Has anyone come out with cookies that have a not very noticeable peanut flavor? I made these and the texture was perfect, but I was hoping the peanut butter would come out more strongly (it really wasn’t hitting me at all). I did go against the recipe and used natural peanut butter (all I had on hand this time) and it didn’t seem to hurt the texture at all in my opinion, but is it possible that choice also compromised the flavor instead?

  11. #
    Bonnie — January 21, 2021 at 9:46 am

    Thick and chewy. Best chocolate chip I have ever eaten!

    • #
      Tessa — January 22, 2021 at 11:38 am

      So happy to hear that!

  12. #
    Margaret — January 19, 2021 at 12:25 pm

    Terrific recipe. I just have one comment. Skippy peanut butter uses palm oil and we all know what that does to the rainforests and the habitat of the orangutan. I use Shoprite brand peanut butter. Cheaper, just as good and no palm oil. Or I make my own…even better.

    • #
      Tessa — January 20, 2021 at 9:52 am

      That is good to keep in mind, thank you Margaret!

  13. #
    Robbie — January 19, 2021 at 9:03 am

    Way to crumbly. Cookies don’t stay together, followed the recipe exactly.

  14. #
    Robyn — January 17, 2021 at 8:29 am

    These were an instant hit with my family! The recipe is super easy to follow. Thank you for sharing!

  15. #
    Karry — January 10, 2021 at 2:30 pm

    Soo good! One of the best cookies I have ever made and tasted!! Only thing I found was there were too many chocolate chips and not enough dough, but I will make that adjustment next time.
    Make these cookies, they will not disappoint!

    Thanks for the wonderful recipe

  16. #
    Trisha — January 5, 2021 at 5:10 pm

    Made this today! Very good recipe. I used milk chocolate chips because that’s what I had on hand. Guess I will have to try it again with semi-sweet chips!

    • #
      Tessa — January 6, 2021 at 12:09 pm

      So happy you tried these cookies out!

  17. #
    Kate — January 1, 2021 at 7:46 am

    I’ve made these 7 to 10 times in the last few months. They are amazing! Each time, I follow the recipe Exactly as written and they turn out chewy and perfect. Be careful not to overcook them – if you make them a bit smaller (as I do, to slow me down since they are so irresistible), cook a bit for 10-11 minutes.

    I keep them in the freezer (also to slow me down) and reheat with my morning coffee. Yum!

  18. #
    Natalie — December 31, 2020 at 7:20 am

    I made these exactly as the recipe is written. The last sheet is in the oven right now, but I taste tested the first batch that came out of the oven, and they are delicious. They look like the picture, golden, soft, chewy, bursting with chocolate chips, with a great peanut butter balance. I weighed each ball at 46 grams and got 29 cookies. I used Skippy peanut butter. Great recipe!

  19. #
    Nicole Broome — December 30, 2020 at 10:07 pm

    Excellent recipe I used chunky peanut butter for that crunch but my family loved them

  20. #
    Francesca — December 30, 2020 at 9:46 pm

    OMG! Super delicious! I didn’t melt the butter it was room temp & I only had baking soda no baking powder. The cookies turned out perfect! Thick, moist & soft. My kids loved them! Definitely will be using this recipe again! Thanks!!

  21. #
    Janie — December 30, 2020 at 10:09 am

    Really disappointed in this recipe. I did measure my flour correctly and the dough was incredibly crumbly I almost couldn’t even mold them. I think your proportions may be off.

  22. #
    María — December 27, 2020 at 3:11 pm

    Thank you! This recipe is fabulous! Follows it to the tee. Everyone loves it. You rock.

  23. #
    Emily D — December 27, 2020 at 12:43 am

    These cookies did not shrink from the balls recommended to use for each cookie. I had to smoosh them down to get the consistency that is listed in the recipe. They taste amazing so the recipe itself was fine.

    • #
      Tessa — January 8, 2021 at 8:05 pm

      Please refer to the recipe instructions for baking, “Flatten dough slightly into disc shapes with your palms.” 🙂

  24. #
    Salina Wajid — December 26, 2020 at 4:22 pm

    Hi can I use crunchy peanut butter instead of smooth?

    Thank you

    Stay safe

  25. #
    Esther — December 23, 2020 at 12:12 pm

    Hi Tessa, I made these cookies yesterday and they were good and chewy. I made these off of the cookbook I bought from you and the recipe doesn’t say to flatten the cookies slightly. So my cookies came out super thick which was ok but when they came out of the oven I had thought they needed to be flattened slightly. I just watched your video right now and read the recipe off of your post today so I didn’t know they should be flattened until after the fact. I wonder if you have anymore errors in the recipes of your cookbook?

  26. #
    Jennifer Bishop — December 22, 2020 at 1:06 pm

    How much flour? It’s not listed omg, I got everything ready.

  27. #
    L — December 22, 2020 at 8:16 am

    Big Time Disappointment! I am seriously doubting whether the comments on this thread are from people who actually made these cookies. These cookies are actually kind of dry! (Healthier maybe?) They are more cake or brownie like cookies, not the thinner normal cookies one would expect. Some people might like that, but even my young daughter was disappointed and we make cookies together pretty often.

    • #
      Tessa — December 22, 2020 at 12:59 pm

      Hi there, I’m sorry your cookies didn’t turn out! Did you use natural or conventional peanut butter for these cookies? Using natural peanut butter will result in dry, crumbly cookies. Also, these cookies are meant to be thick and chewy, not thin and crispy, as I indicate throughout the post. Feel free to check out my recipe for Thin & Crispy Chocolate Chip Cookies if you prefer that sort of texture: https://handletheheat.com/thin-crispy-chocolate-chip-cookies/

  28. #
    Tom — December 20, 2020 at 2:54 pm

    Cookies came out much more dry than expected, and surprisingly lacking in peanut butter flavor.
    Needed a more robust flavor.
    Consistency was not chewy…more like dusty.
    Really put a wet blanket on my holiday cookie baking hopes.

  29. #
    Vern S. — December 20, 2020 at 7:26 am

    My son wanted to add a different cookie to our annual Family Christmas cookie baking day. He’s 26 so it had to be sophisticated!! Best cookie recipe ever! Best cookies of the day!

  30. #
    Sandy — December 17, 2020 at 3:54 pm

    This is an excellent recipe. I had to change two things. 2 cups of chocolate chips is too much. I could only manage to get 1 1/2 cups into this mix.

    Also, for me, 12 minutes baking time would have been too much. 10 minutes, at most 10 mins. 30 sec. is enough.

    • #
      Tessa — December 18, 2020 at 11:07 am

      I’m glad you tried this recipe out! Baking time may vary on the size of your cookies, what kind of pan you’re using, and how accurate your oven temperature is 🙂

  31. #
    Michelle — December 16, 2020 at 7:31 pm

    I had a request from one of the trainers at the gym to do a peanut butter chocolate chip and I didn’t expect to find a recipe. I’ve never used this method before to make cookies but they turned out beautifully! The crumb was exactly what you’d expect. I used mini chocolate chips instead of the regular size and they’re perfect. I will definitely be making these again.

    • #
      Tessa — December 17, 2020 at 11:48 am

      SO glad you loved these cookies!

  32. #
    Leslie — December 14, 2020 at 5:07 pm

    Everybody loved them. Mom is in the kitchen sneaking her 6th!!!

    • #
      Tessa — December 15, 2020 at 10:31 am

      Haha I’m so happy to hear that!

  33. #
    Stef — December 12, 2020 at 9:00 am

    These are the best cookies I’ve ever made. Seriously so impressed. Perfect chewy texture, great flavor. I cooked for 11 minutes and removed from the pan immediately. You could also go less chocolate chips if you wanted, this is chocolate chip heavy (if such a thing exists). So. Dang. Good.

    • #
      Tessa — December 14, 2020 at 1:33 pm

      So thrilled you enjoyed these cookies!

  34. #
    Gracie Hasson — December 3, 2020 at 1:13 pm

    I made these and they turned out DELICIOUS. I did around 1 1/2 cup of chocolate chips onward of 2 full cups and I added a little cinnamon. I rolled about 2 tablespoons of dough for each cookie and arranged them on a pan 3×3 and they were amazing. I baked for about 13-14 minutes since they were pretty big. I hope this helps anyone <3

    • #
      Tessa — December 3, 2020 at 1:35 pm

      Hooray! I’m so glad you loved these cookies, Gracie!

  35. #
    Alexandra — November 22, 2020 at 3:15 pm

    WOW!!!! Probably some the best cookies I’ve ever made! I used half dark chocolate and half milk chocolate chips because that’s what i had on hand. Absolutely delicious!

    • #
      Tessa — November 23, 2020 at 4:24 pm

      Yay! I’m so glad you loved these cookies.

  36. #
    Jason Spielberger — November 21, 2020 at 8:04 pm

    Tessa, I was all mis-en-place all ready to scoop 24 cookies, till what to my wAndering eye should appear, but my trusty ol’ cast iron skillet…

    My apologies, but I used semi-sweet chunks and dusted/tossed them with a bit of cinnamon before adding them to the batter. I love cinnamon.

    Turns out that your indulgent batter does WONDERFULLY well in the holy embrace of buttered cast iron. I placed it on the lowest rack for about 12 minutes, then rotated 180° and placed it on the second highest rack for another 12-15 minutes; keeping an eye so as to catch it golden brown, slightly shiny toward the “inner circle”, slightly dry at the furthest edge. Ya gotta let it sit in its sacred vessel until the skillet is cool to the touch. Then you’re a flip and a slide away from plating the beast.

    A bit of crunch at the edge nicely contrasts with the chewy, gooey goodness inside.From there it’s vanilla bean ice cream, whipped cream, and a prayer for my self control. I wish you could see this deep-dish Kookie Kong. It weighs 3.9 pounds…

    Thanks!

    Jason

    • #
      Tessa — November 23, 2020 at 4:33 pm

      Wow, this sounds delicious! I’ll have to try these cookies in a skillet sometime – thanks so much for sharing, Jason!

  37. #
    Ashley — November 21, 2020 at 9:09 am

    WHy can’t they dough be refrigerated for more Thank 72 hrs?

  38. #
    Tony — November 19, 2020 at 4:55 pm

    My household is filled with peanut butter lovers…..to our disappointment these are totally lacking in peanut butter flavor. They are sweet, look great, nice texture but “Where’s the Peanut Butter?!” If I were to make this recipe again, I would up the PNB to 1 1/4 cups. use 1 tsp vanilla and only 1 1/2 cups chips.

  39. #
    Lynn L — November 16, 2020 at 7:20 pm

    I love peanut butter and chocolate together, so I had high hopes for this recipe, but the cookies tasted only so-so.

  40. #
    Sue — November 11, 2020 at 6:25 pm

    Excellent cookies! thus recipe has been added to my favorite cookies.

    • #
      Tessa — November 13, 2020 at 11:46 am

      So glad you enjoyed these cookies, Sue!

  41. #
    Justin Beckham — November 4, 2020 at 8:22 am

    This recipe is a keeper!

  42. #
    Morgan — October 27, 2020 at 5:49 pm

    These taste good, but i wouldn’t use this recipe again, the dough is too crumbly and (can’t believe I’m saying this) there are too many chocolate chips. It seems like most of the people reviewing this didn’t actually make the recipe and i wonder if the reviews are bought in some way and am interested to see if my review gets deleted.

    • #
      Tessa — November 5, 2020 at 2:37 pm

      I’m sorry this recipe didn’t turn out for you, it’s actually one of the most popular recipes on my site and is typically a huge success. Feel free to omit some chocolate chips if you prefer. Crumbly cookies are usually due to too little butter or eggs. Did you follow the recipe exactly as written and use a scale to weigh all ingredients?

  43. #
    Wendi — October 26, 2020 at 1:06 pm

    It’s sleeting here in Oklahoma & I realize I don’t have any unsalted butter!

    May I substitute salted butter & cut back on the fine sea salt??
    Thank you, Wendi

  44. #
    Wendi — October 26, 2020 at 1:04 pm

    It’s sleeting here in Oklahoma & I realize I don’t have any unsalted butter!

    May I substitute salted butter & cut back on the fine sea salt??
    Thank you

    • #
      Tessa — November 6, 2020 at 12:18 pm

      Yes, that should work!

  45. #
    Felipa — October 25, 2020 at 7:18 pm

    These cookies are a hit! But….I did change the size to just spoondrops and changed the baking time to approx. 9 mins. They came out great! The whole family loved them!

  46. #
    Sue — October 25, 2020 at 11:31 am

    These were excellent, quickly scarfed down by the whole family!

  47. #
    Shirlee — October 24, 2020 at 3:00 pm

    I just made these and they are so good! Crisp on the bottom with a thick,chewy centre.

  48. #
    Jan — October 24, 2020 at 2:13 pm

    Hi Tessa,

    I am a home baker and do a lot of baking for myself and my community. I made these cookies and the flavor is absolutely delicious! The only problem that I had was that they were really crumbly and did not want to hold together. I am very careful with measuring my flour by spooning the flour into my measuring cup and using a flat knife to skim off the excess flour. Should I use less flour next time? What would you recommend? Again, the flavor and texture of this cookie is delicious. I too love the combination of chocolate and peanut butter, nice job!!!

    Jan

  49. #
    Penny Selzer — October 24, 2020 at 12:32 pm

    These are the best peanut butter chocolate chip cookies I’ve made. The only difference I did was I used Butter Flavored Crisco instead of the butter; AMAZING!

  50. #
    Dorothy — October 23, 2020 at 6:39 pm

    Delicious!

  51. #
    Alice — October 23, 2020 at 2:53 pm

    So in love with peanut Butter and chocolate, so yummy. My 32 yo daughter requested these cookie for her Birthday. Soooo, I made to make them, again.
    So good!!

  52. #
    Somaiya — October 19, 2020 at 5:49 am

    I’ve tried a ton of chocolate chip recipes and this is my favorite one by far! Perfect texture, with a crisp exterior and a soft, chewy, melt-in-your-mouth consistency. I used a toaster oven so reduced baking time to 10 minutes. They came out perfect! Thank you for this amazing recipe, definitely a keeper 🙂

  53. #
    Janet — October 14, 2020 at 1:35 pm

    I went looking or the choc. chip cookie recipe and seen this and decided to try it and glad I did. These are soooo good and soft. My husband loved them. Will make them again!

  54. #
    Eve — October 12, 2020 at 12:24 pm

    These were delicious, made exact as stated and used the measured grams. Thanks for the tips in freezing cookies.
    Any tips on a storage container that is actually proven to be air tight. I have had issues with some.
    Looking forward to trying some more of your recipes from your cookie books..

  55. #
    Lievianty P Toft — October 9, 2020 at 2:48 pm

    Absolutely delicious. Made exactly as the recipe . My family love it very much. Made 2nd batch for freezing. Thank you so much.

  56. #
    atrayee — October 6, 2020 at 12:31 am

    Turned out perfect. The sweetness is on the edge. Not too sweet and nice and crunchy!!! A keeper!!

  57. #
    Maria Torregoza — October 5, 2020 at 3:33 pm

    The cookies came out so good! I love this recipe. I don’t think I will make regular chocolate chip cookies or regular peanut butter cookies anymore.

  58. #
    Rose — October 4, 2020 at 1:54 am

    This was good. Made exactly as described (though baked right away). I like how the cookies are soft but not fall-apart-creamy – it’s just right for a peanut butter cookie.

  59. #
    Andrea — October 2, 2020 at 4:23 pm

    Followed this recipe to a T and these cookies come out amazing every time I bake them. Honestly probably one of the best cookie textures that have resulted from a recipe I found online and I have tried many! This is now my go to whenever we are in the mood for sweets. These also freeze very well as dough. I typically only bake 4-6 cookies at a time and freeze the remainder of the dough in pre-formed balls so we don’t eat the whole batch in two days 🙂

  60. #
    Sam — September 27, 2020 at 7:15 pm

    I made these cookies haphazardly and without as much attention as i should have given them. Letting my 5 year old do most of the work while I quickly threw a dinner together at 9pm for unexpected guest. The steak was slightly over cooked and the veggies under seasoned. But all was forgotten when we tried these cookies. After a shared moment of silence in bliss, They were described as quote “A wonderous and divine gift from god” after the cookies were devoured by our party of 4 in one sitting. (Dont judge until you have tried them) I passed the recipe to our guest and it now has an honerd place in our recipe book.

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