Peanut Butter Chocolate Chunk Cookies

From: Che~Sara`

On Jun 30, 2009

Great cookies! I used semi-sweet chocolate chips because that's all I had on hand. The children absolutely devoured them in one day! The next time I make these, I will flatten them down a bit because they didn't flatten at all while baking... but very rich and good. My husband said they tasted like reeses pieces! Thanks!

From: Chef #594755

On Apr 28, 2009

So I pulled my first batch out to fast and they fell apart on my spatula, then the next batch that made I just set aside bc I figured they had bad consistency. My husband got home and was asking me if I made these, I said yes with a questionable look. So I tried one... OMG yummy. They taste store bought! They are so good, especially with dark ch chunks and chunky pb.

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!