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Peanut Butter Chippers

The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. —Pat Doerflinger, Centerview, Missouri
  • Total Time
    Prep: 10 min. Bake: 15 min./batch
  • Makes
    3-1/2 dozen


  • 6 tablespoons butter, softened
  • 1/4 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk chocolate chips


  • In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
  • Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • MamaMeese
    Sep 2, 2019

    The perfect cookie!

  • DebbieT
    Dec 8, 2018

    Simple and delicious!

  • Reenwad
    Mar 15, 2018

    Why is this listed under "low carb" recipes? Not even close to being low carb!

  • sd20
    Oct 2, 2017

    Easy and good tasting!

  • delowenstein
    Aug 12, 2016

    I basically kept the recipe as it was. I prefer to drop cookies by the teaspoonfuls as I get much more mileage out of the cookie dough! This I did and I DID grease my baking sheets and I baked the cookies 10 minutes. This made them softer and chewy! I took them to the beauty salon in my retirement community building and the folks really liked these cookies!delowenstein, TOH Volunteer Field Editor

  • snogle81
    May 22, 2015

    This makes a pretty good cookie, but I wasn't "wow"ed by them. I added fewer chocolate chips than the recipe called for; about 1/4 cup of the mini semi-sweet chips. Letting them bake for 11 minutes resulted in a crispy cookie; I like my cookies soft and chewy, so I took the second tray out after 9 or 10 minutes. They still hardened as they cooled, but after sitting in an airtight container overnight, the "underbaked" cookies softened right up! With there only being two people in our household, I do like that this recipe results in a smaller yield.

  • heidiclark1
    May 20, 2015

    Very delicious cookie! This may be my new 'go to' for a peanut butter cookie. I scooped mine with a small cookie scoop (2 t. size) and used two scoops per cookie. My cookies were crispy on the outside and soft on the inside in 11 minutes. However, with this size cookie, I only got 22 cookies out of the batch.

  • katlaydee3
    Aug 15, 2014

    Absolutely delicious! These are definitely in my top 5 cookies. Also, super easy and fast.

  • Meredith1975
    Apr 30, 2013

    No comment left

  • choralducky
    Mar 17, 2013

    I've had more than one person tell me this is the best cookie they've ever had. My son loves making them.