153 Reviews of Peanut Butter Chocolate Chunk Cookies

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!

From: Kim D.

On Feb 27, 2003

These were awesome! I used "were" because they are already gone! I should have known to double the recipe with my little cookie monsters hanging around the house! I normally use dark brown sugar in my peanut butter cookies, but all I had on hand was light brown sugar. They still turned out delicious! I will try them with the dark brown sugar next time! I used the Nestle's semi-sweet chocolate chunks... umm umm good! This recipe is a definite "keeper"!

From: taylortwo

On Jan 29, 2003

these are excellent. i used creamy peanut butter and ghiradelli double chocolate chips. mine took about 11 minutes and definitely let them set-up for 1 minute after coming out of the oven before you take them off the sheet. they have a very peanutty flavor and the chocolate makes them irresistable. do not plan on making these cookies unless you are prepared to eat allot. thank you for the recipe.

From: nnreq

On Feb 7, 2003

Let me say that it is hard for me to stop eating these long enough to write this review. These are so easy to make and even easier to eat. I took Canarygirls advise and doubled the recipe. Made these for my dad's birthday, but Idon't know if there'll be any left for him. Thanks for the great recipe.

From: ~jb4~

On Mar 6, 2003

I made these one time before and I guess I never reviewed them. Well I made them again and there are none left to speak of. These are the best cookies. I enjoy peanut butter and chocolate so much. My family gobbled these right up. They want more!!!

From: Sallyanne

On Feb 15, 2003

I just made these and they're fantastic. They have a great texture - crispy on the outside and chewy on the inside. I used semisweet chocolate chunks, but I think milk chocolate would be good also.

From: Miraklegirl

On Jan 31, 2003

Delicious cookies. They are a perfect blend of peanut and chocolate! I used chocolate chips instead of chunks. Yum

From: KitchenManiac

On Apr 22, 2003

These were wonderful....I never knew that peanut butter and chocolate went so well together. Just something not done over in Singapore. But this was great...I followed canarygirl's advice and doubled the recipe too, and boy am I glad I did. Note of advice...have a tall glass of ice cold milk on stand-by...the go really well together. Followed the recipe to the T and wouldn't change it a thing. Thanks for such a wonderful cookie recipe!

From: gerrie

On Feb 5, 2003

These cookies are wonderful and i used milk choc. chips instead of the chunks! They taste better than the chips ahoy cookies from the bag!!!! These are absolutely my favorite!