Chewy Peanut Butter Chocolate Chip Cookies

Good recipe. But I do have a comment on the comments! I am astounded that people change a recipe for a baked item and then complain when it doesn't turn out well. Baking=chemistry. You cannot "decrease the flour and add more peanut butter" without changing the end result! It is not like soup where you can add some of this and take out some of that... soup will still be soup, albeit with a different flavor. Cookies and other baked good rely on fairly precise measurements--you can't just change things without the right sort of re-balancing of ingredients. Ok! End of rant.

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!

It's true! These are so chewy! I, too, dropped them by spoonfuls and baked them for 9 minutes. Hint: Since they don't "spread," you can cram several onto one cookie sheet. That adds up to less baking! Definitely try these!

These turned out great! For a Christmas cookie, I replaced 1 cup of chocolate chips with red and green M&Ms. To get awesome texture, I chilled the dough thorougly, rolled the dough into 1/4 cup size balls, pressed some M&Ms on top, then baked at 350 for about 18 minutes. Looked like they came from the store bakery! Oh, and I replaced the corn syrup with honey.

This was a great recipe. My husband is a peanut butter freak. When a batch of cookies lasts more then a week, I know its time to find another one. I made these last nite and they are gone by 9am this morning. I didnt use chips though. I had a bag of peanut M & M's and added them instead. I also forgot I left some in the oven. I expected them to be little rocks. The were still as chewy and soft as they should have been. Thank you Kathy!!

I didn't find these any different from any other peanut butter cookie. Usually with this dough i wrap it around a hershey kiss and then roll in powdered sugar before i bake them. I think i like it that way better.

I added 1 cup crunchy peanut butter and decreased the choc chips to approx. 1 1/3 cups. Took them to work and received rave reviews. I used a scoop that was a tad over 1 Tblsp. I baked them at 350 for 10-11 minutes. One batch I used a fork to crisscross. They came out fine but did not present as well as the scoop. This is a keeper!

These cookies are very chewy and moist if you are not a crispy cookie person. My husband and kids all loved them and gave rave reviews on taste and how chewy they were.

According to my boyfriend and his family... these cookies are "perfect" and "addicting". I replaced the chocolate chips with peanut butter chips for the extra peanutty flavor... and they've already requested I make them again :-D Wonderful recipe!

After so many glowing reviews and beautiful photos, I don't know what more I can add to this except for another thumbs up, assuming I have a fair amount of credibility. These. Are. Awesome good. Thick and plump with appealing raggedy edges and tops. Gooey, chewy, peanut buttery and sinfully chocolate. Just looking at them makes you want to grab one and wolf it, and once you do, you're glad you did. None of the regrets you thought you might have if you did. These are the cookies GOOD, talented, old-fashioned home cooks used to make (and some of course, still do) and come with all the wonderful memories of some of those cooks, times, tastes and aromas associated with those days. I can't say enough about these. You want to know what I changed about the recipe? Absolutely nothing. Know what I'll change when I make them again? You're right - absolutely nothing. I know some peeps here in Naples who will have very appreciative, chocolaty, smiling faces tonight. And that makes me happy.

Awesome! I did as other reviewers did and decreased the flour to about 2 cups and increased the PB to almost 1 cup. I sell my baked goodies for extra cash and these are one of the top sellers! I added toffee bits instead of choco chips. ***My big secret to successful cookies: ALWAYS substitute 1/2 the ammount of butter called for in any recipe with shortening!!*** This makes them lighter and puff up more while still having the richness from the butter. Also, ALWAYS chill dough first to keep from spreading too much!

5 stars all the way on this one! Chewy, fluffy, and delicious. Love the chocolate chunks instead of regular chocolate chips, they look so nice. Perfect amount of peanut butter flavor if you ask me. Followed the recipe exactly (for once) and they turned out beautifully. Well, I guess I did adjust the size. Made one bath of 1/8 cup ones, baked for 12 minutes. Those were huge, so I used my cookie scoop for the rest with a 9 minute baking time. Perfection!

I made these for a company picnic & everyone was still thanking me the next week at work! I made them smaller and with milk chocolate chips. They bake up soo thick & chewy. I also added 1/4 cup extra peanut butter... yummy! This is a must for any chocolate peanut butter lovers!

What a bizzare mix of reviews here...this in and of itself made me want to try the recipe. I'm in the 'dry and cake-like' camp. There was obsolutely nothing chewy (or addictive) about these cookies. I did cut back on the flour and increased the peanut butter. The only thing that I can think of that could give such a variance in the reviews is the type of peanut butter used? I used natural. Will not make these again.

i found that this recipe had a severe error! your cooking time, temperature, and the size of the cookie is incorrect! the cookie is too big and the temperature is too hot! it burns the bottoms but never cooks the center! also, 14 minutes is too long! please fixz this error before anyone else ends up with the worst cookies in the world

Great recipe! I've made it twice. The first time I followed the recipe exactly and it was pretty tasty. The next time I made it with an extra generous spoon full of peanut butter, 1-1/2 cups of brown sugar (no white sugar), 1 Tbs. vanilla, and 1 cup of mini chocolate chips. It..Was..Awesome!!

These are ok... edible and soft. However, they don't taste very peanut buttery, and rather than the soft, chewy texture I was expecting, they turned out very dry and cake-like. I ended up giving them all away to neighborhood children, because my husband hated them and I couldn't stomach eating the entire batch. I followed the recipe exactly as written.

Used 1C peanut butter, 2C flour, and 1 1/2C chocolate chips. Lowered the oven temp to 350 degrees and baked for 8 mins. Also used my mini ice-cream scoop and yielded 6 dozen cookies!! The cookies came out perfect, were chewy, and very tasty. The flavor was balanced -- not too much peanut butter, and not too much chocolate. Just right. This one is a keeper.

I just made these last night. They were great and my whole family thought so too! I had all the ingredients besides corn syrup, and ended up substituting it with 2 tbsp. of honey. Worked great! I also used less chocolate chips. Thanks for the great recipe!

My 3 year old daughter and I made these using the suggested changes of 1 cup PB and lessening the flour to 2 cups. Instead of chocolate chips we used the Christmas M&Ms and reserved about 1/4 cup of them for her to put on the tops of each cookie. We also used a smaller cookie scoop (1 TBS?) to make the balls and then kinda flattened them with the spatula as they came out. They were fun to make together. I also froze half the dough in a roll to see how that would work out if I ever wanted to make them in large batches. The only drawback to this is that when you slice the cookies - you inevitably cut some of the M&Ms. (Also, if you use this method - you can wait till they soften a little on the pan and your kids can still add some M&Ms)

I've never rated anything under a four on this site, but I have to say the title of this cookie is very misleading. A). It isn't chewy, it's very cake-like and B). It doesn't taste like peanut butter at all. I think that maybe people's definition of a "chewy" cookie must vary, because like one reviewer said, they should rise slightly while cooking and then sink flat while cooling. Slightly underdone in the middle. These maintained their spoonful shape, and even rose a little highter than that. The result was a somewhat dry, cake like cookie that didn't have much peanut butter taste to it. Next time I will search for just a basic peanut butter cookie recipe and add chocolate chips to it.

I was looking for a recipe that duplicated cookies like the ones our local bakery makes, and, boy, did I find it. Since I was really in the mood for a plain peanut butter cookie, I omitted the chocolate chips and increased the PB to 3/4 cup. The dough was very soft, so I refrigerated it for about an hour or 2 before baking (baked at 350 degrees for 12-14 minutes). The texture of these cookies was absolutely perfect! I think next time I'll try a different brand of PB (used Jif extra crunchy this time). The crunchiness was great, but I would love a really rich PB taste, and this batch didn't quite have me reaching for a second glass of milk. Thanks for the recipe.

I customized this recipe based on some of the other comments, and am glad I made these changes: increased peanut butter to 1 cup, decreased chocolate to 1 cup, 1-1/2 cups brown sugar (no white), honey instead of corn syrup, and 1 tbsp vanilla. They are rich tasting, moist, and have a good balance of peanut butter and chocolate. I plan to give some of these my crush, and I think they'll be a hit! Note: I used 1/4 c. of dough for each cookie per the directions, but the yield was only 18, not 24.

These cookies are wonderful! They stay nice and gooey, if you want them to. Or just bake them a little longer for firmer cookies. I sent a double batch to my husband in Afghanistan, and he said one of his NCOs said they taste like "love all mushed up and baked". I did change the cookie sizes. I rolled mine into balls only a little larger than a tablespoon, and only baked them for starting at 9 minutes. When the bottom edges *just* start to turn golden, take them out for epic gooey goodness. I baked some a little longer, because my dad loves his crunchy. This recipe is a keeper.

I tried peanut butter chips instead of chocolate with a 1/4 cup more peanut butter and they were great. My whole family loved them include some who are not fans of peanut butter cookies. They were still chewy 6 days after I made them.

The dough is nice to work with, as it is light and not tough or sticky like some other cookie recipes. I use a 1/2 cup less chocolate chips but it all depends on how chocolate chipy you like your cookies. It's not as peanut buttery as some other peanut butter cookies, but I prefer it this way as the peanut butter taste is not overwhelming. For a little extra chew you may want to cut 2 minutes off the suggested baking time. Everyone I gave them to liked it. I would definitely make this again. Thanks a lot for sharing. :-)

Really easy and good! I used 1&1/3cup milk chocolate chips, and pure peanut butter (no other additives). I was worried they wouldn't be sweet enough using the pure peanut butter but they were great. The only thing with this recipe (as with all peanut butter cookie recipes) is that you really have to stay close to the oven to make sure the bottoms don't get brown. I baked them on a pretty low setting (300 degrees) and they were done in about 12 minutes.

DELICIOUS!! I made them smaller and cooked them 10 minutes. They are so moist and just perfect!

Fantastic, Chewy, Divine! I used 1/2 choc. chips, 1/2 p.b. chips :) Mmm mmm good! I used my reg. Tbl. sized cookie scoop and placed them 1.5" apart, they did just fine, not a lot of spreading. Baked for 10-11 min., cooled on the baking sheet for a min. or two, then to a wire rack. I love the cracked appearance these get when they cool! Perfect sweeteness & a perfectly chewy cookie! Goes great w/ a big ole glass of milk!

The BEST! Slight changes I made; increased PB to 1 cup, used all brown sugar, decreased flour to 2 1/4 cups. I used a mixture of mini chocolate chips and M&Ms. Rolled them into balls, flattened ever-so-slightly with a cup dipped in white sugar and topped with a few more M&Ms. Baked at recommended temp for 11 minutes. These turned out BEAUTIFUL and TASTED EVEN BETTER. Yummy!

These are delicious but the recipe needs some tweaking to be 5 stars, imo. I agree that it could do with more peanut butter, and - dare I say it? - less choc chips. They weren't as chewy as I expected, but I don't mind that. I'll make these again. Thanks, Kathy!

I made these for Easter and they were eaten up quickly however I have to say that these cookies did not taste like peanut butter at all. They tasted just like regular chocolate chip cookies. I even followed the reviews and added 1 cup of Jif peanut butter and used only brown sugar. I was really disappointed in this recipe.

A puffy cookie that encases the chocolate chips.

I made these today and they are gone tonight, I followed the recipe and added 1 1/2 cup of old fashioned rolled oats and took the advice of others and made the peanut butter 1 cup they were wonderful with crispy edges and chewy middles. Daughter and college roommates came to visit today and when they left "accidentially" took the container with them much to my husbands disappointment. Guess what I will be baking tomorrow. With a recipe this quick I really don't mind thanks for sharing.

These are by far the BEST peanut butter cookies I have ever made. They baked up big and soft and chewy!

These are good but I didn't read the reviews before making them and I learned quickly that they burn if you cook them for 12 to 14 minutes as stated in the recipe. They only need about 9 minutes. Otherwise they are like little bricks.

These were very good and chewy! I used 1 cup of peanut butter and 2 cups of flour. I flattened them out like others suggested too. Thank you for the recipe!

These cookies have a great texture... soft and chewy (my favorite)! However, I can't even taste the peanut butter in them. I will make them again, and follow the adjustments another reviewer made, by doubling the peanut butter and cutting back on the chocolate chips a bit.

This is best cookie recipe I've ever used! I made one batch with chocolate chips and another batch with toffee, and both were chewy and delicious, ever DAYS later. Thanks so much, this will definitely be my go-to cookie recipe from now on. =)

When I first tried these, I didn't like them. However, after letting them sit for a day or so, I liked them more. I would make these cookies again. However, if you want a strong peanut butter flavour, I would add more to the recipe, because I can hardly taste the peanut butter.

I made them regular sized (tablespoon+)and they were awesome. We had company and they wanted the recipe. The first time I made them I cooked them at the "correct" temp and they didn't spread or rise much at all. The next time I lowered the temp to 350 and they spread more, we couldn't decide which way we liked them better.

I have made these cookies SEVERAL times and have used an ice cream scoop to make them all the same size. Yes, they are large, but I have NEVER had them burn in my oven. They take exactly 14 minutes and come out great. If I take them anywhere, there are none to bring home.

The title tells no lies, these are perfectly chewy cookies. Great texture and bakes off great (doesn't flatten out in the oven). This is a great pb base for adding mix-ins. Instead of chocolate chips, I put chopped up peanut butter cups in this dough. However, I think it really needs the chocolate chips to set off the peanut butter flavor. Either that or use some dark chocolate peanut butter cups. The combination of more pb/milk chocolate with the pb flavor in this cookie just struck me as a little bland.

This recipe was fantastic! Thanks for sharing. I did however decrease the flour to 2 1/4 cups, and increased the peanut butter to 1 cup. Baked for 11 min. They were fabulous!!! Very soft and chewy, only problem is .....they don't last long..now you see them, now you don't!

FINALLY, after years of searching, I have found the perfect peanut butter chocolate chip cookie! This cookie is the perfect balance between a chewy and soft cookie. I think the peanut butter taste is perfect but if you like ALOT of peanut butter taste, it is easy to add a bit more peanut butter! YUM!

I used my cookie scoop & got 44 cookies! They're very good, altho not huge on pb flavor the first day, by the 2nd day they were/are perfection! Baking time was spot-on! I love that they're soft & chewy but don't fall apart when you pick them up. Thank you!

My son loved them, my husband did not at all. They were a little sweet and doughy to me.

I didnt add corn syrup because I was out, added extra peanut butter. These were wonderful!!

I have never been successful in making chocolate chip cookies before i found this recipe. it was so fun to take them out of the oven and they not be flat :) They were really good to! i have already made them twise and will probably make them many more times. thanks for sharing -*Eileen*-

My family went goo-goo for this cookie. I loved the size as it worked great for my husband's co-workers. I thought I tasted a bit of soda, but my husband said he didn't. I may try some of the peanut butter chips with the choco chips next time too. YUMMO!

This was a hit with my son, cookies came out great, chewy, & soft. I did not add 2 cups of the chocolate, only used a little over a cup and they were perfect!!

These are amazing!!! And there was just the right amount of peanut butter!

This recipe is the best ever

This recipe works as a base for a good chewy peanutbutter cookie... Changes: -Double peanut butter if you reall like to have the taste, I also use chunky to give the cookie more texture -Take out 1/2 cup flour -1/2 the amount of chocolate chips -An I personally like to use honey instead of corn syrup. We also had to bake longer but our oven tends to be that way for everything. After the changes I would give the recipe a 4 stars (I think I would use a little less surgar and add even more peanutbutter next time)

Add me to the reviewers who were very disappointed in this recipe. The batter tasted so good and I was so excited because chocolate and peanut butter are my thing and I love chewy cookies. I just don't understand how one person makes it and it comes out chewy and my are not chewy at atll. Will not make again.

These were delicious. I do recommend putting them only in the oven for 10 minutes, otherwise they get too brown.

Super chewy and rich! I followed the recipe exactly and wouldn't change a thing!

In response to the last review (JAMESDAVE), I think it was extremely harsh. These cookies were EXCELLENT. They had a great peanut butter flavor, chewy texture and a great balance between chocolate and peanut butter. It may be possible the reviewer didn't follow directions. And remember DAVEJAMES, sometimes it not what you say, it's how you say it.

These were really good. Very chewy and chocolate-y, but could have used more peanut butter - will add 1/4-1/2 cup more next time.

Made just as written using a 1/4 scoop. Cooked for 12 minutes at 350. Turned out excellent, and this coming from someone who never get's cookies right!

thought these were terrible.

I loved these! You can make smaller cookies too.

got great results

Great Texture. These cookies are soft and very easy to make. They could be a touch sweeter, but they have a good peanut-y flavor.

They're more like cake than a cookie and all the flavor just gets sucked out when you bake them. This is the second time i made them just to be sure i did it right and they still came out unsatisfactory.

These cookies are absolutely delicious. The first time I made them I knew they were going to be a winner. They look and smell wonderful and the taste! oh my goodness, it is out of this world. This will definitely be a part of my cookie collection for a long time to come.

These are great!

These turned out to be the BEST cookies I've ever made! I added some pecans, but kept everything else exactly the same. Wonderful!

This was a good recipe, I liked the size of the cookies. Not your average wienie little cookies, nice man sized ones for my husband. I changed a few things, some reviewers mentioned the peanut flavor wasn't strong enough so I doubled the peanut butter. I used a heaping teaspoon of baking soda, doubled the vanilla, omitted the water and used honey instead of corn syrup. With the changes, it will be a permanant recipe with my family. Thanks!

Good cookies but not great. I added a little extra peanut butter and used bittersweet chocolate. I might make again but maybe use a little less flour so they will spread out some and be chewier.

As much as we love peanut butter and chocolate in this house, I was surprised that I had never tried this recipe. Followed it as written, and it is the best. Soft, chewy, not flat, peanut buttery goodness!

Yummy! I tweaked it just a bit. Instead of 2T water, I added Irish Cream instead. It gave it just a hint of complementary flavor. And I baked them in a jellyroll pan instead of individual cookies. My family has eaten half the pan already and they aren't cool yet. Thanks for a great recipe!

As recommended by other reviewiers, I increased the peanut butter to 1 cup and decreased the flour to 2 cups. This Still didn't achieve the true peanut butter cookie base I was looking for...more like a chocolate chip cookie, with hidden peanut butter.

These are THE perfect cookie--and addictive is the key word. I never get cookies to stay chewy and fresh for a couple of days after they are made but these do!! People are asking for them- I think I could sell them. Changed nothing except used half peanut butter chips and half chocolate chips. Absolutely wonderful!!!!!

I made these but doubled the peanut butter and cut the chocolate to 1 cup. Big hit with the 7th grade class.

These were positively yummy! I doubled the recipe, and used chocolate chips instead of the chopped chocolate. There were actually too many chips (there wasn't enough dough for them to "stick" in). My husband LOVED them, and he is pickier than the kidlets! I will DEFINATELY make these again!

These were great for M&M cookies! I used 1.5 cups of candy instead of the chopped chocolate. Also, I used a cookie scoop and made 36 cookies which baked in the 375 degree oven for 9 minutes. Perfect!

I started by making these for my ex, but they quickly turned into everyones favorite. Ive made them for the green room at a convention and now have requests to make more and more each yr. My current boyfriend loves them so much that he almost nabbed a few while they where in the freezer before this past weekends convention. Never changed the recipe except for using chocoloate chunks instead of chips. Great flavor, but do agree with the fact that they dont have a peanut butter taste really. Love the texture. Dont cook the whole time watch for brown edges and they turn out better I think.

This recipe is amazing with a few changes. I increased the peanut butter to 1 1/4 cups and decreased the flour by 1/2 cup. They are chewy and delicious! I will make these again....and again....and again... :)

These cookies looked so good in pictures, but did not taste how I expected them to. They turned out much more cake like than I like. They were described as chewy and they were not....Very disappointed!!

Delicious but I would definitely add more peanut butter next time because you can barely taste it!

Was confused by the reviews, but gave it a shot- followed the recipe exactly, but went overboard with the peanut butter on purpose. Turned out like beautiful store-bought cookies, they spread perfectly and were golden brown on the edges. So easy to bake (approx. 9 minutes for large tablespoon-fuls). Made them for a work meeting, and they were a huge hit!! They stayed chewy and delicious. Wonderful recipe, thanks!!

This cookie was great! I can never find a really good chocolate chip cookie recipe (which I love), but this one is yummy.

Wow! I was looking for a moist and chewy peanut butter cookie. These are great. With one cookie you are filled up so I will probably decrease the 1/4 cup drop. These cookies are so easy to make and yet look so professional when they come off the pan. Yummy!!!

These are awesome, and I love the fact that they stay chewy. I made the recipe as is, but will need to adjust this next time and see if they're just as good if I add more peanut butter. Some of our guests didn't seem to realize they were peanut butter cookies.

Followed the recipe, but doubled it. I rechecked it after the first batch came out flattened instead of stack-like as in the picture, and I had followed the recipe correctly. Not sure why they didn't stay mounded, but they baked faster and got too dark at 12 minutes. Decreased size and bake time, and they are better, but still flat. Not what I expected.

YUM...I'm in the process of making these now. They are fabulous! I didn't have white sugar so I substituted with additional brown sugar. Also, I used a med. size Pampered Chef scoop to place on pans and baked for 9 minutes.

These were really delicious!! I used crunchy all natural peanut butter, and choclate chunks. YUM. They were gobbled up by my brother and husband within an hour!! I also cut back on the sugar just a bit. (I always do this one adjustment, and still tastes JUST as good). Only thing I would change for next time would be to use a bit more peanut butter...I LOVE peanut butter, and while the taste was there, if you are die hard PB fan like myself, you will probably want more!! Other than that, perfection :)

Delicious! I used Splenda instead of sugar and used mini semisweet chocolate chips. I will definitely make these again! Thanks!

These were wonderful! Exactly the kind of PB cookie recipe I was looking for. I took the advice of other reviewers and added 1 cup of PB and cut the flour to 2 cups. To ensure they stayed chewy and soft longer, I cut the white sugar to 1/4 cup and added an additional 1/4 cup of brown sugar (dark, just my flavor preference) and baked for no more than 9 minutes. I also didn't make the whopping 1/4 cup size cookies, just used a regular cookie scoop. I would make this recipe over and over again.

OMG!!!!! I made these and my entire family couldn't stop eating them. I used dark corn syrup instead and they turned out great!

Very good texture...just the way a cookie should be. Very subtle peanut butter flavor, which is the only reason they're not getting a "5". I like to really taste the peanut butter!

These were good but you cannot taste the peanut butter in them . i dont htink I will be making these again.

These turned out great. I made them for the guys at work and there wasn't a crumb left over. I thought they tasted much better the second day then the night I made them.

I really enjoyed this recipe. I also used Peanut M&M's as one reviewer suggested and instead of using what is commonly called peanut butter these days, I used the all natural peanut butter. The combination added a wonderful salty/chocolatly flavor, satisfying the salty/sweet craving. I did find that 1/4 cupfull was a bit big. The middles stayed a big too gooey for my taste, but friends said they liked them that way. I'll be making these again, perhaps a bit smaller. All and all, I think this is my new favorite peanut butter cookie recipe.

this recipe is incredible!! you don't need the corn syrup; I have never used it.. and I use well over a cup of peanut butter :) also I may use more vanilla.. these are now my favorite cookie recipe!

This was easy and delicious. I agree with adding more pb and less flour. It turned out perfect!!!

these cookies were pretty good but I did double the Peanut Butter and I would also suggest using only 1 or 1.5 cups of chocolate chips. They kinda kill the peanut butter taste. Also don't cook any longer than 10min if you make smaller cookies!

Thank-you Kathy, these cookies tasted great and were chewy, as you said. I increased the peanut butter serving to 1 1/2 cups...as suggested by others, and reduced the flour to only 2 cups. I also reduced the cookie size of 1/4 cup...as suggested by others too...just a tad smaller. This was the first time I ever made peanut butter chocolate chip cookies, even though my boyfriend has been begging me for them, and they turned out great. He loves them!!! A tiny suggestion for others though: You might want to reduce the amount of chips in it by 1/2 a cup...esp. after reducing the amount of flour. Thanks again Kathy! :)