Recipe By Barb Gurley
Rating
Published Feb 18th
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 224.9

Peanut butter and chocolate chip cookies made with natural peanut butter and kosher salt.

Recipe Ingredients

  • ½ cup butter
  • 6 tablespoons brown sugar
  • 6 tablespoons white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup natural peanut butter
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup all-purpose flour
  • ¾ cup mini semi-sweet chocolate chips

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cream butter or margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, baking soda, and salt. Make sure it is well blended. Add flour and chocolate chips.
  3. 3 Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on cookie sheet for 5 -10 minutes. Then transfer to cooling rack.

Nutrition Facts

  • Calories 224.9
  • Carbohydrate 20.4 g
  • Cholesterol 23.9 mg
  • Fat 15.1 g
  • Fiber 1.6 g
  • Protein 4.9 g
  • Saturated Fat 5.7 g
  • Sodium 168.5 mg
  • Sugar 13.7 g

Reviews

  1. I was not happy with these at all. The dough was soft so I already had concerns, but given the mixed reviews I chose to plod on and follow the recipe with no changes other than to chill the dough overnight. The result was a cookie that was so soft it had little structure to - Read more ...
  2. These cookies came out perfect. Nice and soft and chewy. I did add more flour though....about 1/4 cup. Also I used 1 cup of large chocolate chips.
  3. I am an avid cookie baker and these are my favorites to make by far. They are easy and delicious and always get rave reviews. The key is to scoop them with about a 1TBSP round measuring spoon and use baking sheets insulated with air. Also, I usually cook about 8 minutes and leave on - Read more ...
  4. Soft, chewy and delicious! These are wonderfully yummy! (And, have no trans fats!) I followed the recipe almost exactly- just added 2 more tablespoons of flour and another 1/8 teaspoon kosher salt. Also instead of mixing in mini chips, I added three regular-sized chocolate chips to the center of each pb cookie after baking. For - Read more ...
  5. they totally fall apart no matter how much longer you cook them and I cooked them for up to 9 minutes in my oven!! Frustrating and not that good anyway! Sorry.
  6. I thought that these cookies were really good! They were a little soft while i was making the batter so I added a little more flour. They came out thin big and crispy! Delicious!... Also a hint to the person who made them and they fell apart: Did you let them cool for 10 to - Read more ...
  7. This is the best PB recipe I have ever used. I used just regular peanut butter and regular choc. chips. Which worked out perfectly! You will see that the cookies will turn out chewy and tastful!
  8. These are the best peanut butter cookies. I left out the chocolate chips and the cookies were still great. They did not have a whole lot of sugar so that the peanut butter taste was not overpowered.
  9. Very nice cookie! It was just sweet enough and had good peanut butter flavor. Many other pb cookie recipes have way too little pb or too much flour. My family really enjoyed this one--a definite keeper.
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