The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. &mdash;Pat Doerflinger, Centerview, Missouri

Peanut Butter Chippers

butter, softened

peanut butter

sugar

brown sugar

vanilla extract

all-purpose flour

baking soda

salt

milk chocolate chips

These are great - kids adore them, I do too!  I'm including the metric conversions in my review so I can always find them here (I live where butter doesn't come in sticks!)

85g butter, softened
60g peanut butter
100g sugar
100g packed brown sugar
1 large egg
1 teaspoon vanilla extract
156g all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
170g (1 cup) milk chocolate chips

A delicious and soft cookie, such a great medley of flavors.

These cookies are ok, 4 stars for the texture, crispy on the outside and chewy on the inside. I don't taste much of the peanut butter in them though. I followed the recipe to the letter. If I were to make them again, maybe a little less chocolate chips and a little more peanut butter??

I basically kept the recipe as it was.  I prefer to drop cookies by the teaspoonfuls as I get much more mileage out of the cookie dough!  This I did and I DID grease my baking sheets and I baked the cookies 10 minutes.  This made them softer and chewy!  I took them to the beauty salon in my retirement community building and the folks really liked these cookies!delowenstein, TOH Volunteer Field Editor

Very delicious cookie!  This may be my new 'go to' for a peanut butter cookie.  I scooped mine with a small cookie scoop (2 t. size) and used two scoops per cookie.  My cookies were crispy on the outside and soft on the inside in 11 minutes.  However, with this size cookie, I only got 22 cookies out of the batch.

I relaced the PB with nutella and it was great. Chocolatey, hazel-nutty, delicious!

This makes a pretty good cookie, but I wasn't "wow"ed by them. I added fewer chocolate chips than the recipe called for; about 1/4 cup of the mini semi-sweet chips. Letting them bake for 11 minutes resulted in a crispy cookie; I like my cookies soft and chewy, so I took the second tray out after 9 or 10 minutes. They still hardened as they cooled, but after sitting in an airtight container overnight, the "underbaked" cookies softened right up! With there only being two people in our household, I do like that this recipe results in a smaller yield.

Very quick easy recipe. A tasty blend of two of my all-time favorites. I usually only bake for 2, and since this recipe has a lower yield (most cookie recipes make 4 or 5 dozen), it's perfect for us!

I replaced the peanut butter with nutella as someone else suggested.  Delicious!

These were excellent. I used chopped milk chocolate. Delicious!

This is an excellent recipe!  Crispy on the outside, chewy on the inside, couldn't ask for any better.

Absolutely delicious!  These are definitely in my top 5 cookies.  Also, super easy and fast.

My Grandma recently sent me some powdered peanut butter (lower fat, lower calorie than regular peanut butter) to try. I really wanted to see how it performed in baked goods, and while I could not taste the peanut butter at all, the cookies were still delicious. I will make these again -- next time with real peanut butter, though. :-)

We love our semi sweet chocolate so I wondered how the milk chocolate chips would work but we love these! It is a perfect combo. They looked good too. Other recipes fall flat literally but these looked store bought.

I used dark chocolate chips because we like dark much more than milk chocolate... yum.

I've had more than one person tell me this is the best cookie they've ever had.  My son loves making them.

Why is this listed under "low carb" recipes?  Not even close to being low carb!

peanut butter chippers

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Author : Taste of Home

Ingredients

Instructions

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