These cookies are very soft. You can also use chocolate chips instead of the peanut butter chips.

Candi

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
20 mins
total:
45 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.

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  • In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

181 calories; protein 4.4g 9% DV; carbohydrates 23.3g 8% DV; fat 7.6g 12% DV; cholesterol 19.7mg 7% DV; sodium 163.1mg 7% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2009
These are really good! I think these have the perfect amount of chocolate flavor. They are nice and rich with the cream cheese but not overly sweet. I halved the recipe and still ended up with 24 cookies. 8 minute cooking time with 5 minutes of cooling on the pan was spot on. The dough was really easy to work with and the directions were clear and concise which I always appreciate. Give these a shot! Thanks:) Read More
(10)

Most helpful critical review

Rating: 1 stars
08/20/2009
if i could give this 0 stars i would; i am 17 and i love to bake so i tried the cream cheese instead...people in my house were so disappointed you cant even taste the chocolate only peanut butter..they were flat and crispy; just like paula says butter makes it better and never again will i try a substitution for butter. i think that had ALOT to do with it and the fact that it only says 1/3 cups of cocoa powder sorry;( Read More
(2)
17 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/26/2009
These are really good! I think these have the perfect amount of chocolate flavor. They are nice and rich with the cream cheese but not overly sweet. I halved the recipe and still ended up with 24 cookies. 8 minute cooking time with 5 minutes of cooling on the pan was spot on. The dough was really easy to work with and the directions were clear and concise which I always appreciate. Give these a shot! Thanks:) Read More
(10)
Rating: 4 stars
02/18/2009
These are surprisingly addictive! I can't stress enough - take these out of the oven at 8-8 1/2 minutes and let them sit on the pan for 5 minutes. They will not look done when you remove them from the oven but by the time they cool off on the rack they'll be perfection!! Moist and chewy like a gourmet cookie! Two minor changes I made: 1.)used the Nestle chocolate & peanut butter chip bag (come mixed together). It was really good without being overly peanut-y. and 2.) I dropped by rounded TABLESPOONS not teaspoons (would be a ridiculously small cookie if you did that!). Also I baked 2 dozen then formed the rest into balls (about another 2 dozen) froze them on a cookie sheet then transferred to baggies. It's been great to pull out a few cookie balls and bake them up fresh!! (Balls are formed with the same measurement: rounded tablespoon.) Also I agree with another reviewer - flatten them out a bit like you do with a peanut butter cookie dough. Read More
(8)
Rating: 5 stars
11/30/2006
WOW! I was initally a little nervous trying a recipe that didn't have any reviews and only 1 rating but I am SO GLAD that I did! These are wonderful. The thing that sets these cookies apart is the texture. They are so soft they literally just melt in your mouth. I've never had a cookie like this before so it is hard to describe. The best I can say is just try them!! I used 1/2 cup splenda instead of the white sugar and 2 large eggs. I took them out of the oven right at 8 minutes. Make sure you use peanut butter chips that are fresh...mine were a bit old and a little stale. Despite stale chips the cookies were WONDERFUL! Read More
(7)
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Rating: 5 stars
02/14/2007
these were really tasty. i realized more than halfway thru the recipe that i had no eggs! so i grabbed a ripe banana and used that as a binder instead. wow! you can taste the banana in the cookie and my husband said it "would have been Elvis' favorite"! thanks for the recipe:) Read More
(5)
Rating: 4 stars
02/28/2007
Very good cookies. Will try with a little mashed bananas next time. Know that these cookies do not spread so flatten them a bit before baking or you end up with big cookie mounds! Read More
(4)
Rating: 4 stars
03/27/2007
Loved the chewy consistency- a nice substantial cookie. Appreciated the use of only 1/2 c. butter and I substituted low-fat cream cheese. However these cookies were indiscriminately sweet (overpowered the peanut butter) not really chocolatey. Read More
(4)
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Rating: 1 stars
08/19/2009
if i could give this 0 stars i would; i am 17 and i love to bake so i tried the cream cheese instead...people in my house were so disappointed you cant even taste the chocolate only peanut butter..they were flat and crispy; just like paula says butter makes it better and never again will i try a substitution for butter. i think that had ALOT to do with it and the fact that it only says 1/3 cups of cocoa powder sorry;( Read More
(2)
Rating: 5 stars
02/16/2010
Exceptional! The cookies are so soft and chewy. I think that 2 cups of flour would do as the dough was almost crumbly with 2.5 cups. Still delicious! Read More
(2)
Rating: 4 stars
02/27/2009
We enjoyed these alot! I liked that the recipe was a little different than the others that keep repeating the recipe. Thanks! Read More
(2)