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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 26g Recipe makes 54 cookies) |
||
| Calories 123 | ||
| Calories from Fat 58 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 93mg | 3% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 14.6g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 9.9g | ||
| Protein 2.1g | 4% | |
Ingredients
- 1 1/4 cups butter or margarine, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups peanut butter chips or semi-sweet chocolate chips (12 oz. pkg.)
Directions
1
Heat oven to 350°.2
In large mixer bowl; cream butter and sugar until light and fluffy.3
Add eggs and vanilla; beat well.4
Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.5
Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).6
Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Chocolate
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Melissa823
On Jul 1, 2009
These are AWESOME!!!!! I halved the recipe with no problem. I also added a few mini marshmallows. They turned out awesome, but next time I'd just add the marshmallows to the top of each cookie before baking but after the cookies are on the tray. If the marshmallow touches the cookie sheet they stick like crazy 
DELICIOUS! Definitely a keeper!
From: butterscotchgirl
On May 3, 2009
excellent taste, but turned out so thin i wanted to fill them and make them sandwich cookies. good brownie-like flavor, though.
From: LAURIE
On Mar 14, 2006
Sometime a recipe just screams "make me"....this did that to me and WOW am I glad it did!!! This is by far one of the best chocolate cookie recipes I have ever made and I bake alot!!! I used 8 oz of vanilla flavored chips and a cup of semi sweet chips and a cooky scoop to dip them with. I got way more than 54, more like 70 wonderfully sized cookies. This first pan went for 8 minutes and were slightly too soft so 8.5 minutes were perfect! Cooled on the cookie sheets for a minute them moved to the counter. They were soft with a crispy slight edge and so brownie like flavor. This is one cookie that I will make constantly and with many variations. BTW I used parchement paper and margarine. Thanks for a keeper of a cookie!!!
From: JandJsmom
On Sep 7, 2004
These cookies are great!! I only cooked about a dozen when I first made the dough. I made two "logs" in saran wrap, wrapped in foil and froze the rest of the dough. Tonight I baked some of the dough that had been frozen and they were just as wonderful as the first time around. Thanks for posting the recipe!!
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