Chewy peanut butter cookies and semi-sweet chocolate chips: We can't think of two nicer things to happen to a homemade cookie.
What do I need ?
Original recipe yields 28 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Kraft Smooth Peanut Butter
1/2 cup sugar
1/3 cup Baker's Semi-Sweet Chocolate Chips
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How do I make it ?
Heat oven to 325°F.
Mix first 3 ingredients until well blended.
Roll level teaspoonfuls of dough into 56 balls; place, 2 inches apart, on baking sheets. Flatten slightly with fork. Gently press 2 chocolate chips into top of each.
Bake 12 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Kraft Kitchen Tips!
Kids Can Cook
Get the kids in the kitchen and have some fun teaching them basic baking skills, such as how to measure.
This recipe works equally well with any other Kraft Peanut Butter, such as Crunchy, Light Smooth or Extra Creamy.
Place cooled cookies in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 45 mg
Carbohydrate 7 g
Fibre 1 g
Sugars 5 g
Protein 2 g
56 cookies or 28 servings, 2 cookies (15 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.