Thick Peanut Butter Chocolate Chip Cookies, the best Peanut Butter Cookies you will make or eat. Made with loads of chocolate chips and deliciously thick.
I love cookies, haha you are probably saying “what doesn’t this woman love to eat”? Well, not much I have to admit. Ok maybe lima beans. But cookies, pretty well all of them.
But especially this one! My favourite don’t-make-too-many-because-I-will-eat-them-all Thick Peanut Butter Chocolate Chip Cookies. And I mean thick! Don’t you just love thick cookies?
Never mind those skinny mini ones give me these incredible Peanut Butter Cookies, stuffed with mini Chocolate Chips.
I just decided to add a few chocolate chips to make it even more yummy. I think one of the happiest days of my life in this country was when I found peanut butter at my local grocery store and the 2nd was when I found barbecue sauce, now every store I go into has these and a lot of other products.
One thing about these cookies, besides the fact that they are absolutely irresistible, the dough has to be refrigerated for at least 8 hours.
Thick Peanut Butter Chocolate Chip Cookies
My suggestion, make them the night before and let the dough chill over night. No one’s going to know you are having these Thick Peanut Butter Chocolate Chip Cookies for breakfast unless you tell them, and I won’t talk.
I made these last weekend for a get together with friends. Most Italians have never tasted peanut butter, but these cookies were well received and yes they finished my cookies! So I’m off to bake up another batch. Enjoy alone or with a big glass of milk or cup of tea.
Big and Thick Peanut Butter Chocolate Chip Yummy Cookies.
- 1/2 cup peanut butter 125 grams
- 1/4 cup butter 57 grams
- 1/2 cup brown sugar 100 grams
- 1 egg
- 1 cup flour 120 grams
- 1/4 teaspoon salt 1.4 grams
- 1/2 teaspoon baking soda 3 1/2 grams
- 3/4 cup mini semi sweet chocolate chips 135 grams
In a medium bowl, cream until light peanut butter, butter and sugar, add egg and mix well.
In a medium bowl whisk together flour, salt and baking soda then add chocolate chips.
Add whisked ingredients to the creamed mixture and mix well with a wooden spoon.
Shape into a roll and wrap with plastic, refrigerate at least 8 hours or over-night.
Pre-heat oven to 350° (180° celsius).
Shape into balls, and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 15 minutes. Let cool completely before eating. Enjoy!