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Peanut-Butter Chocolate-Chunk Drop Cookies

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Source: Martha Stewart Living, June 1998
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How would you rate this recipe?
21
  • Emma1407
    18 SEP, 2013
    These recipe is fantastic! I quite literally just made these cookies and had one warm- they are phenomenal! I followed the recipe to the word, but used a fan assisted oven and took the temperature 20 degrees lower. I agree with the other reviewers that they could do with more salt in the recipe. I will make these again and will be using some salt to make them pop!
    Reply
  • Sisterrose
    19 FEB, 2009
    These were great! A change I did make was that I used standard chocolate chips and did not make them large.
    Reply
  • caramia04
    7 DEC, 2008
    I used Valrhona 73% and some El Rey chunked with a knife. Next time I might invest in a chocolate tool for chipping. If you use natural/organic peanut butter it tends to be low in salt, so I suggest adding 1/2-1 tsp. of Himalaya sea salt for the sweet salty balance that is so good with nice chocolate! I put my batter in the fridge for 24-36 hours before baking and the cookies were extra flavorful. See NYTimes article: http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=2
    Reply
  • Sheagen
    23 OCT, 2008
    Terrible cookies - need some salt in the recipe and don't cook them over 12 min
    Reply
  • mbp
    20 FEB, 2008
    This is a very simple, but delicious recipe!
    Reply
  • reema
    15 DEC, 2007
    Martha,Martha,Martha, what shall I say????????..I am one of the Arab World viewers to your extraodinary programme..... My sister has signed in your web sight,she is a clothes designer,and she adores you....to the extreme. Your recipes are always great,may God bless you dear. I wish that I can be one of you all-the-time fans.. Rabab Abu Moalish/Jordan
    Reply

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