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Peanut Butter Chocolate Chip Cookies II
February 19, 2013

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 support it once it was picked up - as others experienced, it fell apart into pieces, pieces that were too fatty and not sweet enough. I compared this recipe to a similar recipe I loved, with a 2:1 ratio of peanut butter to butter - and what I found explains what went wrong with this recipe. It needs 2 T. more of both brown sugar and white sugar, which explains why these cookies were not sweet enough. The recipe needs more flour, maybe 1/4 cup, which explains why they were too fatty (I'd almost call them kind of soggy) and had so little structure. In the end, while I liked the double amount of peanut butter to butter, this pretty much fell apart after that - pun intended.

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