The Pioneer Woman Tasty Kitchen
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Thick and Chewy Chocolate Chip Peanut Butter Cookies

3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

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Level: Easy

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Description

These flourless thick and chewy cookies are the perfect combination of peanut butter and chocolate.

Ingredients

  • 1 cup Creamy Peanut Butter
  • 1 cup Packed Dark Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 whole Large Egg
  • 3 Tablespoons Unsweetened Cocoa Powder
  • ½ cups Semi-Sweet Chocolate Chips

Preparation

Place all ingredients, except chocolate chips, in a large mixing bowl of the stand mixer and mix together until combined. Chill the dough for at least 1 hour, preferably overnight.

When ready to bake, preheat the oven to 350ºF.

Scoop the dough onto a parchment paper or Silpat silicone baking mat lined sheet. Flatten each scoop into 1/2″ thick disks. Place few chocolate chips on top of each cookie.

Bake 8 minutes. Let cool on sheet for 30 seconds, then transfer to a wire rack to cool completely.

Recipe slightly adapted from Joy the Baker.

2 Comments

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jennyb23 on 2.11.2013

These were quite yummy! My dough turned out quite crumbly after chilling, which caused the cookies to be crumbly, as well. What may I have done incorrectly?

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adeline on 2.6.2013

These look great…can’t wait to try them
thanks for sharing !

3 Reviews

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Renee's Kitchen on 3.20.2013

These were great! The trick is to let them cool on the cookie sheet. I made the mistake of trying to transfer them too soon, and they fell apart. Next batch I let them cool on the sheet and they were just perfect!

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Jesse Green on 2.11.2013

Mine didn’t turn out chewy at all, more of a crumbly/gritty texture. Prob won’t make again.

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Sara on 2.6.2013

Not so chewy but very soft and tasty. They tend to fall apart and crumble but they were so yummy that no one seemed to mind :)

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