World’s Greatest Peanut Butter Cookies

World's Best Peanut Butter Chocolate Chip CookiesThis recipe has some history!

I originally got it from my oldest sister Becky, who got it from a friend. I made them often for my adorable nephews when I lived with them my last semester of college.

I took the recipe with me when I moved into my first apartment and would take them to school to treat my students.

They were my “never-fail- go-to cookies”.

So – of course – it was these cookies that I made for a certain good-looking blond guy in the singles group that I wanted to impress.

And of course – they failed. Miserably. (To this day I wonder what – in my twitter-pated state – I left out when I made them!)

Would you believe that he ate them anyway and declared them them to be the best cookies ever.

Of course I married him – and the cookies have never failed since! 🙂

World’s Greatest Peanut Butter Cookies

1 cup butter or margarine
1 cup peanut butter
1 cup white sugar
1 cup brown sugar (firmly packed)
2 cups flour
1 teaspoon baking soda
12 ounces chocolate chips

Cream together the margarine, peanut butter, white sugar and brown sugar.

Add the flour and baking soda.

Stir in the chocolate chips.

Drop by teaspoonful on a greased cookie sheet and bake at 325 degrees for about 10-12 minutes.

Note that these cookies don’t have eggs! That means you can eat as much dough as you would like with no worries – I know we do!

Some day I might just mix up the dough and not bake it – just leave it in the fridge and eat it!


I’ve linked this post up with Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty and Bedlam, and Tuesdays at the Table at All the Small Stuff.

Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip CookiesAfter all the rich and indulgent chocolate treats over Valentine’s – it’s time to simplify; to head back to our roots.

Is there any food as down home and comforting as a chocolate chip cookie? The whole combination of brown sugar and butter with little bites of chocolate is always a winner!

Three are so many different recipes out there – and I would be willing to test each and every one!

Each of my sister’s has their own special recipe, and my favorite is whichever one I am holding in my hand at anytime!

This recipe is one my youngest sister served us at a recent trip to her house.  They are thick and chewy – just they way I like ’em!

Thick and Chewy Chocolate Chip Cookies

2 1/8 cups flour (2 cups and 2 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon soda
1 1/2 sticks melted butter (3/4 cup)
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 egg yolk
2 teaspoons vanilla
1 cup chocolate chips (or more)

Sift together the flour, salt and soda and set aside.

Mix the butter, brown sugar, and white sugar. Beat in the egg, egg yolk and vanilla.

Add the flour mixture and the chocolate chips.

Drop by teaspoons on an ungreased cookie sheet.

Bake at 350 degrees for 13- 15 minutes.


Moist Chocolate Chip Cookies

Chocolate Chip Cookies with Pudding I love a moist cookie. Chewy and soft are my biggest criteria when deciding if a recipe is a keeper or not.

So when I saw this recipe that claimed –  in the very title – that is was moist, I had to try them out.

A potluck dinner at church was the perfect excuse to bake.

And…feeling a bit adventurous, I made some with butterscotch pudding and some with chocolate pudding.

The result? Yummy, soft and moist cookies just as promised in the name!

Moist Chocolate Chip Cookies

2-1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
1 pkg. vanilla instant pudding mix (4 serving size)
2 eggs
1 (12 oz.) pkg. chocolate chips (I used mini M & M’s)
1 c. chopped nuts (optional)

Mix flour and baking soda; set aside. Combine margarine, both sugars, pudding mix and vanilla in large mixing bowl. Beat until smooth and creamy.

Beat in eggs.

Gradually add flour mixture, then stir in chips and nuts. Drop by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.

Bake at 375 degrees for 8 to 10 minutes. Makes 5 dozen.