Peanut Butter Chocolate Chip Cookies

My crit partner and I made these last weekend and they were TOP NOTCH.  The bulk went to my FIL for Father’s Day, but we went through a fair number ourselves.  They don’t fall into the category of remotely healthy but they are awesome.  Sadly, I can’t tell you how many it makes because I kinda ate large quantities before we baked them…2 dozen maybe?


  • 1 stick unsalted butter
  • 1/2 stick butter flavored Crisco
  • 3/4 cup sugar
  • 3/8 cup brown sugar Splenda (or 3/4 cup brown sugar)
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cup flour
  • 1 cup Hershey’s milk chocolate chips
  • 1 cup Reese’s peanut butter chips


  1. Cream the butter, Crisco, and sugars in your mixer.
  2. Add the eggs.
  3. Add the salt, vanilla, and baking soda.
  4. Add the flour a little at a time.
  5. Add the chips.
  6. Preheat oven to 350.
  7. Drop onto cookie sheet (about 1/8th cup scoops) with a couple of inches between cookies.
  8. Bake for 12-14 minutes (though you’ll wanna start checking at 10 until you know what your oven does) until slightly browned at the edges.
  9. Remove from oven and allow to cool for a few minutes before transferring to wire cooling racks.
  10. Enjoy with a cold glass of milk.

Printable version.

2 thoughts on “Peanut Butter Chocolate Chip Cookies

    1. We had a different recipe planned that used oatmeal and never got around to making them. These were too addictive!

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