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Annette Funicello's Peanut Butter Chocolate Chip Cookies

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“M-I-C, K-E-Y, M-O-U-S-E! Why? Because we love you!”
READY IN:
22mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

  • 2 cups unsifted flour
  • 1 cup sugar
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 12 cup corn oil margarine, softened (1 stick)
  • 12 cup Skippy creamy peanut butter (or Trader Joe's Almond Butter) or 12 cup chunky peanut butter (or Trader Joe's Almond Butter)
  • 2 eggs
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 6 ounces semi-sweet chocolate chips (optional)

Directions

  1. In small bowl stir together flour, sugar, baking soda, and salt.
  2. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended.
  3. Add flour mixture, beat until blended.
  4. Increase speed to medium; beat 2 minutes.
  5. Optional: stir chocolate pieces into batter.
  6. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets.
  7. Flatten slightly with floured bottom of glass.
  8. Bake in 375 F oven 10 to 12 minutes or until lightly browned.
  9. Cool on wire rack.
  10. Store in tightly covered container.

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