Chunky Peanut Butter Overload Cookies
"A recipe from the Robin Hood Nutri Flour Bag... placed here for safe keeping."
photo by Lalaloula
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
24 Cookies
- Serves:
- 24
ingredients
- 1 cup all-purpose flour (or Robin Hood Nutri Flour Blend)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup crisco vegetable shortening
- 1⁄2 cup creamy peanut butter
- 2⁄3 cup brown sugar, packed
- 1 egg
- 1 cup semi-sweet chocolate chips or 1 cup peanut butter chips
- 1 cup chopped pecans
directions
- Preheat oven to 375°F.
- Combine flour, baking soda, and salt in small bowl.
- Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
- Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
- Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375°F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.
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Reviews
-
Pretty darn good! Perfect for our house divided crispy versus chewy cookie war! I toasted my pecans and used half semi sweet chocolate and half PB milk chocolate. This is definitely a keeper recipe! -
Wow, Kat, these cookies are GREAT! I luv their crumbly texture with the little chocolate drops enclosed. Mmmm, the taste is also everything I had hoped for: Sweet, salty and simply yummy! :) I made half the recipe and ended up with 9 chunky cookies (I like them thicker), so Id say your yield is spot on. My only changes here were to use tahini in place of peanut butter as Im allergic to nuts (for the same reason I left out the pecans) and to reduce the sugar to 1/4 cup. The cookies still had a good sweetness due to the chocolate. YUMMO! Ill surely make these again as they are so easy to whip up, too and would certainly make great gifts as well. THANKS SO MUCH for posting this here, Kat! Made and reviewed for Veg'n'Swap #14 September 09. -
Fantastic cookies!! I too toasted my pecans prior to making the cookies and used the mini chocolate chips. I made 1/2 of them without the pecans as I am the only one who likes them in my family. The peanut butter flavor is very mild but perfect for me. I used a cookies scoop and it made about 32 cookies. Thanks for sharing the recipe!! Made for Stars Tag Game. -
Wow, these cookies are great! Had me coming back for just one more. Great with a nice tall glass of cold vanilla milk. I did make a couple changes to the recipe, but nothing too significant - I used half butter and half shortening and used milk chocolate. I toasted the pecans like another reviewer did and baked them for the full 10 minutes. They are wonderful! Will definitely make these again. Thanks for sharing! Made for Sweet Traditions Tag. -
Fab-U-lous!!! All in a cookie! Wow these are great! I received 40 cookies using a small cookie scoop. Followed your recipe using the crunchy peanut butter and semi-sweet chips. I did omit the pecans but with the crunchy PB the cookies don't really need them. Absolutely perfect. Baked easily in 9 minutes per batch! Tagged and Made for Zaar Stars tag game.
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Tweaks
-
Made these to take to a cookie exchange and was a bit disappointed. They weren't sweet enough at all and surprising didn't have much flavor. Maybe using milk chocolate instead of semisweet chocolate would help. Or a combo of milk and peanut butter chips. They were a bit dry as well. Maybe more egg or shortening? Not sure. Definitely a good combo of ingredients just needs a little tweaking. -
Wow, Kat, these cookies are GREAT! I luv their crumbly texture with the little chocolate drops enclosed. Mmmm, the taste is also everything I had hoped for: Sweet, salty and simply yummy! :) I made half the recipe and ended up with 9 chunky cookies (I like them thicker), so Id say your yield is spot on. My only changes here were to use tahini in place of peanut butter as Im allergic to nuts (for the same reason I left out the pecans) and to reduce the sugar to 1/4 cup. The cookies still had a good sweetness due to the chocolate. YUMMO! Ill surely make these again as they are so easy to whip up, too and would certainly make great gifts as well. THANKS SO MUCH for posting this here, Kat! Made and reviewed for Veg'n'Swap #14 September 09.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
