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Nutritional Info
  • Servings Per Recipe: 44
  • Amount Per Serving
  • Calories: 204.3
  • Total Fat: 11.3 g
  • Cholesterol: 20.8 mg
  • Sodium: 105.1 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Soft-baked Peanut Buttery Chocolate Chip Cookies calories by ingredient
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Soft-baked Peanut Buttery Chocolate Chip Cookies

Submitted by: CURVES_N_CURLS

Introduction

Oooh! These are some GOOD peanut butter cookies. :) Sugary, and full of fat. But GOOD! I am going to try melting some milk chocolate chips and either dipping or brushing / painting it on the tops of some of them to mimic a packaged Reese's cookie... Fun, fun, fun! (((NOTE: This is a modified version of the "Amazingly Soft Peanut Butter Chocolate Chip Cookie" recipe by *all4him* @ RecipeZarr, to give credit where credit is due!))) [Created 2008-03-08.] Oooh! These are some GOOD peanut butter cookies. :) Sugary, and full of fat. But GOOD! I am going to try melting some milk chocolate chips and either dipping or brushing / painting it on the tops of some of them to mimic a packaged Reese's cookie... Fun, fun, fun! (((NOTE: This is a modified version of the "Amazingly Soft Peanut Butter Chocolate Chip Cookie" recipe by *all4him* @ RecipeZarr, to give credit where credit is due!))) [Created 2008-03-08.]
Number of Servings: 44

Ingredients

    * 1 cup Unsalted Butter, softened
    * 1 1/4 cups Smucker's Natural Creamy Peanut Butter [Truthfully, I would not use a sweetened peanut butter in these cookies, at least without cutting down on the sugars, or else they'd be WAY too sweet!]
    * 1 cup Granulated Sugar
    * 1 cup Brown Sugar, packed
    * 2 Large Eggs
    * 1/2 tbsp. Vanilla Extract
    * 2 cups King Arthur Flour's Traditional 100% Whole Wheat Flour
    * 1 tsp. Baking Soda
    * 1 1/2 cups Ghirardelli Semi-Sweet Chocolate Chips
    * 1 cup Reese's Peanut Butter Chips

Directions

1. Pre-heat your oven to 325 degrees F.
2. Cream butter, peanut butter, and sugars together until smooth.
3. Add eggs and vanilla, beat well.
4. Sift together the flour and baking soda in a small bowl, and then stir into the butter mixture a little at a time until well combined.
5. Mix in the chocolate and peanut butter chips by hand.
6. Using a cookie scooper or a spoon, scoop up 1 1/4 - 1 1/2 inch balls of dough, and place 2'' apart on a greased cookie sheet. [NOTE: I use the butter stick wrappers to grease each of my two pans once, and then just keep re-using the two pans without re-greasing. Also, I used a size #40 cookie scoop to get consistent balls of dough. Finally, these cookies can be left in balls, or pressed down to flatten a bit, depending on your preference for a thicker or thinner cookie. Try it both ways if you're unsure - I like it either way myself!]
7. Bake for 13 - 15 minutes or until cookies are firm around the edges, but do not wait until the tops are brown or they will not end up soft!
8. After removing from the oven, wait 3-4 minutes before transferring to a wire rack to cool.
- Makes a little over 3 1/2 dozen (44) nice-sized cookies.
- If portion control is exercised, these are a nice treat, and beat any boxed cookie hands-down! Hey, I said IF it was exercised! I'm not the one to ask, as I eat 'em by the handfull! :)

Number of Servings: 44

Recipe submitted by SparkPeople user CURVES_N_CURLS.






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