Comments on: Peanut Butter Chocolate Chip Cookies

By: Marty

Marty — Mon, 24 Jun 2024 23:56:03 +0000

Made these tonight knowing I didn’t have all that I needed. I was a little short on Chocolate chips…like 1 cup short. Also, used light brown sugar. Lastly, I used super chunky natural peanut butter.My husband loves them! They are a little dense/heavy and kind of make a good breakfast cookie. Great with coffee.

By: A L

A L — Thu, 13 Jun 2024 20:03:13 +0000

Made these to bring to work to share! They turned out great! I didn’t quite have enough plain flour so I had to use a bit of bread flour and they’re still perfect! Did the classic fork criss-cross on top 🙂 Baked for 10-11 minutes.

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Thu, 13 Jun 2024 14:30:50 +0000

In reply to Jane. Thanks for the feedback, Jane! If you'd prefer skipping the blog post copy, we do have a "See Recipe" button at the very top of all of our recipe pages that will take you directly to the recipe. If you'd like to learn more about the science behind baking these cookies or have any questions about the recipe, be sure to check out Tessa's "Sprinkle of Science" section, where she goes over ingredients and different baking tips for perfecting your cookies. I hope that helps. Let us know what you think of this recipe when you give it a try :)

By: Jane

Jane — Thu, 13 Jun 2024 00:26:49 +0000

Not your fault/not blaming you, but I absolutely hate it when you have to give a whole backstory on the cookie and it takes me so long to find the actual recipe. What you could do it ad a link at the top saying “jump to recipe” so that if they want to read the text but if not they have the link. Haven’t tried the cookies yet but making them as a Father’s Day present and the recipe looks soooooo good

By: Donna

Donna — Wed, 12 Jun 2024 22:24:27 +0000

Excellent recipe! I ‘goofed’ but it turns out to be a happy goof-up. Instead of using peanut butter, I had grabbed a jar of almond butter out of the fridge and didn’t realise my error until after I’d mixed the two butters together. No problem! Almond butter chocolate chip cookies are also extremely yummy. I’ll make this recipe again; perhaps next time with peanut butter!

By: Cheryl

Cheryl — Mon, 20 May 2024 02:03:08 +0000

I’ve tried 3 different recipes in the last month and these are the winner. I always under cook my cookies – 8 minutes was perfect for me and I didn’t refrigerate

By: Brooklynn Leonard

Brooklynn Leonard — Sun, 19 May 2024 03:05:37 +0000

uhmmmm what, absolutely delicious, it’s perfect in every way, the cooking time, the measurements, it’s the perfect chocolate chip peanut butter cookie, not too sweet or too unsweet, also the size is great too:))

By: Marie

Marie — Sat, 18 May 2024 19:08:01 +0000

I made these a month ago using light brown sugar, which is all I had on hand; and they were good. I just made them again using dark brown sugar and a combination of milk chocolate and peanut butter chips. They are amazing!!

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Tue, 07 May 2024 19:41:27 +0000

In reply to Mary. Hi Mary! We haven’t tried that with this recipe (we have with Tessa's Peanut Butter Pie recipe - check out the almond butter tips in the tip box, just above the recipe), but that should work just fine. Feel free to experiment and let us know how it goes! Happy baking!

By: Mary

Mary — Tue, 07 May 2024 16:24:41 +0000

Can u use almond better as an alternative to peanut butter?