Rating
Published Feb 3rd
Prep - Cook - Additional - Ready In -
Servings 2 dozen Calories 559.8

My best friend’s mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!

Recipe Ingredients

  • 1 cup butter
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups peanut butter chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Nutrition Facts

  • Calories 559.8
  • Carbohydrate 63.5 g
  • Cholesterol 71.7 mg
  • Fat 28.4 g
  • Fiber 2.1 g
  • Protein 12.8 g
  • Saturated Fat 21.7 g
  • Sodium 396.8 mg
  • Sugar 42.3 g

Reviews

  1. Here's the thing--I made this recipe with my youngest boy and we lost a little flour in the process of measuring it and getting it to the mixer bowl, we lost a little egg during the egg-cracking process, and I'm not really sure if my son snuck in more sugar while I was getting my - Read more ...
  2. My son loves these type of cookies. He still liked them and they turned out looking very nice but I prefer a sweeter cookie. After I had already made these noticed that the peanut butter chips had a similar recipe on the back with more sugar in it. If you are making cookies would not - Read more ...
  3. I used to use the recipe on the back of the peanut butter chip bag to make these. They always taste great but every time they would fall flat!!! These cookies don't. They taste great and look great too!
  4. This is a soft, buttery, rich chocolate cookie that I found changes dramatically depending on how it goes into the oven. Soft, chewy, crispy, will all depend on how flat and how big the cookie dough balls are going in. I did the first batch straight from the scoop and they turned out thick and - Read more ...
  5. I looved these. Infortunately, it was not unanimous, but I still think they deserve 5 stars. I followed the recipe exactly, and the dough is quite thick and stiff. For those who like thin chewy cookies that are not too dense, this is not the cookies for you. These cookies are really heavy, thick and - Read more ...
  6. I've been looking for a good chocolate cookie base recipe and finally found it with this! I substituted the peanut butter chips for coarsley chopped Andes Mints candies (I've been looking for an excuse to use them) and they were to die for! Followed the rest of the recipe just about exactly (other than cutting - Read more ...
  7. 100% 5 stars! I swear this is the top line restaurant quality. Even after the cookie cools. The cookie is so soft and delicious. Rich in taste! All I have to say is Wow, the best cookie I have ever! ever!!!! tasted. I've been searching far and long for a recipe like this. Forever it - Read more ...
  8. So good! I like this recipe a lot better than the Hershey's/Reese's recipe on this site. I baked them at about 7.5 minutes so they are soft and chewy. I used half whole-wheat pastry flour and Sunspire pb chips (no trans-fats). Also used 1/2 cup brown sugar and the rest white (next time I would - Read more ...
  9. Scrumptious. I added 1/2 cup peanut butter and cut down on the butter a bit, but otherwise made it the same. Thanks.
  10. Awesome cookies. My first recipe for chocolate cookies that didn't go flat and crispy.
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