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Peanut Butter Chip Cookie

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Total Time
Prep: 20 min. Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Lois Bowman, Swanton, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar.—Lois Bowman, Swanton, Maryland

Peanut Butter-Reduced fat/Generic

Reduced-fat peanut butter is not recommended for this recipe.
Test Kitchen Approved

Peanut Butter Chip Cookie

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Yield: about 5 dozen
Prep: 20 min
Cook: 15 min
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 package (10 ounces) peanut butter chips
Text Ingredients

Directions

  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in peanut butter chips.
  2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. May be frozen for up to 6 months.
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