Choco Peanut Butter Cookies
This is definitely one for the "keeper" pile! These are lightly crispy on the outside edges, and soft and tender on the inside. The flavor is wonderfully peanut buttery. There is absolutely nothing I would change about this recipe - I was very happy with how these came out! The original recipe says this makes 6 dozen, but I got about 28 large drop cookies from the dough. With the size I made them, 12 minutes in the oven was about perfect to get them lightly browned; if you make your cookies smaller just reduce the cooking time appropriately. They should just be lightly browned on the bottoms; they'll continue to cook while they're cooling on the baking rack.
My husband and son both gave these their seal of approval as well, and both enjoyed a bowl with warm cookies, vanilla ice cream, and chocolate sauce drizzled over the top for a super tasty and decadent treat to end the day. (My son was also already plotting to take some in his school lunch tomorrow.)
Choco Peanut Butter Cookies adapted from Rosemarie Magee on AllRecipes
Makes 2 - 3 dozen drop cookies
1 1/2 cups packed brown sugar
1 cup peanut butter
3/4 cup butter
1/3 cup water
1 teaspoon vanilla extract
3 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (or 1 cup chocolate chips, 1/2 cup peanut butter chips)
- Preheat oven to 350 degrees F.
- Beat brown sugar, peanut butter and butter until fluffy.
- Blend in water, egg, and vanilla (batter should be thick and fluffy).
- In a separate bowl combine the oats, flour, salt, and baking soda - blend. Gently mix the dry ingredients into the wet mixture. Stir in chocolate chips by hand.
- Drop dough in rounded scoops (large walnut sized shape) onto ungreased cookie sheets (12 cookies per baking sheet).
- Bake 11-12 minutes or until edges are golden brown. Allow to cool for about 2 -3 minutes on the baking sheet, and then remove to wire rack; cool completely.