Peanut Butter Chocolate Chippers


By Shannon O'Donnell

Back before I had kids (and apparently had a LOT more free time on my hands), I went on a quest to find the best cookie recipes available.  After scouring dozens of the most highly-rated cookie recipes online, I would pick a flavor (in this case, peanut butter chocolate chip) and making them side-by-side, would do a taste test.

 This was the definite winner for this particular variety, and I've been making these off and on since 2002.  They mound nicely (don't spread) and baked only 8 to 10 minutes, will maintain a crispy outside but a soft center.  They were gone in record time when I brought them into the newsroom today, so apparently my co-workers liked them too!


*  2 cups natural-style peanut butter (like Adam's)
*  1 cup (2 sticks) softened butter
*  1 cup white sugar
*  1 cup packed brown sugar
*  2 eggs
*  6 Tbsp whole milk or cream
*  2 tsp vanilla extract
*  2 1/2 cups all-purpose flour
*  1 1/2 tsp baking powder
*  1/2 tsp salt
*  1 12 oz package semisweet chocolate chips
1)  Preheat oven to 375 degrees.
2)  In a large bowl, cream together the peanut butter, butter and sugars until well blended.  Add eggs and milk or cream and beat to blend.
3)  Slowly add dry ingredients to the creamy mixture...stir/blend until totally combined.
4)  Stir in chocolate chips.
5)  Drop 1/8 cup size balls onto ungreased cookie sheets.  Bake only 8 to 10 minutes, or until cookies are just lightly browned.  Don't overcook! 

The above should yield 6 dozen 2-bite-sized cookies.  Don't forget the to serve with tall, cold glasses of will need it!

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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