Peanut Butter Biscuits with Chocolate Chips

    Peanut Butter Biscuits with Chocolate Chips

    (139)
    5saves
    31min


    120 people made this

    These peanut butter biscuits have chocolate chips, natural peanut butter and sea salt. They are kosher and can be parve or dairy, as long you use kosher ingredients.

    Ingredients
    Serves: 18 

    • 130g margarine
    • 1/2 cup brown sugar
    • 1/2 cup white sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 cup natural peanut butter
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon sea salt
    • 3/4 cup (90g) plain flour
    • 3/4 cup chocolate chips

    Directions
    Preparation:15min  ›  Cook:6min  ›  Extra time:10min cooling  ›  Ready in:31min 

    1. Preheat oven to 180 degrees C.
    2. Cream margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, bicarb soda and salt. Make sure it is well blended. Add flour and chocolate chips.
    3. Drop teaspoons of cookie dough then flatten with fork slightly on greased baking tray. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on baking tray for 5 -10 minutes. Then transfer to cooling rack.

    Note

    If using parve chocolate chips, your biscuits will be parve. If using milk chocolate chips, your biscuits will be dairy.

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    Reviews and Ratings
    Global Ratings:
    (139)

    Reviews in English (139)

    by
    37

    This is the best PB recipe I have ever used. I used just regular peanut butter and regular choc. chips. Which worked out perfectly! You will see that the cookies will turn out chewy and tastful!  -  29 Feb 2000  (Review from Allrecipes USA and Canada)

    by
    29

    Soft, chewy and delicious! These are wonderfully yummy! (And, have no trans fats!) I followed the recipe almost exactly- just added 2 more tablespoons of flour and another 1/8 teaspoon kosher salt. Also instead of mixing in mini chips, I added three regular-sized chocolate chips to the center of each pb cookie after baking. For the crumbling problem- baking longer is not the answer!! I would recommend using insulated baking sheets and a good, thin, metal pancake turner to remove the cookies. Be sure to allow them to cool for 1-2 minutes before removing.  -  03 May 2004  (Review from Allrecipes USA and Canada)

    by
    23

    I am an avid cookie baker and these are my favorites to make by far. They are easy and delicious and always get rave reviews. The key is to scoop them with about a 1TBSP round measuring spoon and use baking sheets insulated with air. Also, I usually cook about 8 minutes and leave on the sheet after for atleast 5. They are amazing!!  -  05 Sep 2005  (Review from Allrecipes USA and Canada)

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