Peanut Butter Chocolate Chunk Cookies

From: Mary_K

On Nov 9, 2009

These cookies are very soft and have a great buttery flavor. I used normal peanut butter and threw in a few tablespoons of crushed peanuts. I didn't have dard brown sugar (just light) so I added a tsp. of molasses. Also, I subbed splenda for the white sugar. Thanks for the great recipe!

From: D. Duckie

On Nov 7, 2009

Oh my - these were YUMMY! I used a mix of milk and bittersweet chocolate and the whole family loved them! It was a good mix between chocolate and peanut butter and the nuts in the chunky peanut butter was a nice addition. Definitely making this again!

From: s'kat

On Jan 27, 2003

I didn't use chunky peanut butter in these, I used Jiff creamy. I also only had a 4-ounce bar of Ghiradhelli chocolate, so used some semi-sweet chips to replace the other 2 ounces. The recipe didn't say where exactly to add the baking soda: I put mine in with the flour. My 30 cookies baked in about 11 minutes. I would recommend that you let these sit for a minute or two after coming out of the oven, so that they firm up enough to slide off of the baking sheets. What did they taste like? She doesn't say 'these are impossible to stop eating' for no reason. And I don't even really care for pb in my baked goods. These are truly superb!

From: canarygirl

On Jan 28, 2003

This has to be the best cookie recipe I have ever made. Never have cookies so perfect come out of my oven! They sounded fabulous, so I doubled the recipe right from the start...good thing too! Everyone here loves them! They just melt in your mouth. They did take a little longer than 9 minutes to bake, about 13 minutes for each sheet. The doubled recipe made over 70 cookies for me. I wonder how long they'll last? At this rate, they won't even see morning. Thanks for a fabulous recipe, PetitFour!