Peanut Butter Drop Cookies With Oodles of Chocolate Chips

Peanut Butter Drop Cookies With Oodles of Chocolate Chips

I prefer to make cookies from scratch because I can change the recipe to suit my tastes, even though grocery stores sell refrigerated dough.flavored peanut butter The original recipe for peanut butter cookies is fairly basic: PB, eggs, flour and sugar. I've made this recipe more times than I can count and, as much as I really like it, I was ready for something totally new.

I searched the net and located a large number of cookie recipes, most of them similar. Having Said That I also found some unusual variations of this classic, including peanut butter cracker sandwiches dipped in chocolate, so-called "cup" cookies, no-bake cookies, or even a recipe without flour.

When you are baking cookies you should make some key decisions. Are you going to usemargarine and butter, or both? Should you use large or extra-large eggs? Will the peanut butter be extracreamy and creamy, or chunky? Will you use light or dark brown sugar? In case you grease the pan?

Size is another decision you need to make. The fat content in the dough determines how much the cookies will spread whenever they bake.Flavored Peanut A tablespoon of dough with a high fat content will yield three-inch size cookies. That's why you should leave enough space involving the cookies.

For a long time, I used the recipe which has you are making lines on top of each cookie having a fork. These criss-cross lines flatten the dough and add an attractive texture. I love this classic recipe and would recommend it to anyone. But I craved peanut chocolate and butter, a well known combination. I purchased the basic recipe and began making changes.

First, i used extra chunky PB, the remains of a jar my granddaughter brought home from college. For flavor, I used a mix of butter and butter-flavored Crisco. Since I love vanilla, I increased the total amount from one teaspoon to 1 tablespoon. Finally, I added an entire package of semi-sweet chocolate chips to the dough.

The result was a "Wow! " cookie. Do your children have cabin fever? Will they be hungry" Get them associated with cookie-making. You will see smiles on the faces whenever they take their first bite of Peanut Butter Drop Cookies with Oodles of Chocolate Chips. Develop to consume now and freeze the others for the next day.


1 cup soft butter

1 cup granulated sugar

1 cup light brown sugar (You might also use dark brown.)

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup extra crunchy peanut butter (PB)

2 cups pre-sifted flour

1 teaspoon baking soda

1/4 teaspoon salt

12-ounce package of semi-sweet chocolate chips


Heat the oven to 350 degrees. In a large mixing bowl, cream butter, Crisco, sugars and eggs and vanilla together. Beat until fluffy. Add PB and cream one minute more. Turn the rate to low and slowly add the flour, baking soda, and salt. Turn off the mixer. Pour inside the chocolate chips and complete combining the dough using a wooden spoon. Drop by rounded teaspoonfuls onto a non-greased baking pan, leaving two inches between the cookies. Bake for about 12 minutes, till the edges begin to brown. Watch the cookies carefully, because once they start to brown, they brown quickly, and can burn in seconds. Before you remove them from the pan, let cookies cool for half a minute. Cool completely and store in air-tight container. This recipe makes about 5 dozen crisp, fabulous cookies.