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. Everyone will love them, not just the kids!
Thick Peanut Butter Chocolate Chip Cookies
Thick Peanut Butter Chocolate Chip CookiesI love cookies, 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, filled with mini Chocolate Chips.
My mother besides making the most amazing Christmas Cookies, she would make the best peanut butter cookies and her Thick Chocolate Chip Cookies came right up behind these cookies.
Peanut Butter Cookies
How to make Homemade Peanut Butter Cookies.
- In a medium bowl cream together the peanut butter, butter and brown sugar.
- Beat in the egg and combine well.
- Whisk together the dry ingredients.
- Add the dry ingredients to the creamed mixture and combine with a spatula or wooden spoon.
- Form the dough into a log and wrap in plastic, refrigerate for at least 1 hour or even over night if you want.
- Cut 1/4 inch slices with a sharp knife, place on prepared cookie sheets.
- Flatten with a fork and bake for approximately 12 minutes. Let cool and then sit back and enjoy!
Why does the cookie dough need to be refrigerated?
I always recommended refrigerating the dough for at least 8 hours, and then my cousin made them and only refrigerated the dough for an hour, so that works too.
Although the longer you refrigerate the dough the deeper the flavour intensifies. Of course if you don’t have time to bake them the dough will hold in the fridge for up to 2 days.
What are the best Chocolate chips to add?
I added mini dark chocolate chips, but even milk or a mixture would work too. Or how about regular size rather than mini or even chunks. Italians actually prefer to chop up a good quality chocolate bar rather than use chips.
I also use regular Peanut butter (such as Skippy) rather than Natural. Because of the extra oil in the peanut butter it can cause the cookies to spread too much and not bake properly.
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.
How to Store Peanut Butter Cookies
Before storing the cookies they should be completely cooled. Store them in an airtight container between layers of parchment paper, adding a slice of bread will keep them fresher.
They can be stored at room temperature for up to five days. These cookies should not be stored in the refrigerator as they will become staler faster (although I have to confess I love cold cookies, therefore they never have time to get stale)!
You could even leave the dough in the fridge over night and whip them up in the morning!
No one’s going to know you are having these Peanut Butter Chocolate Chip Cookies for breakfast unless you tell them, and I won’t talk.
How to freeze Peanut Butter Cookies
You can freeze them either baked or unbaked. I think it is best to freeze the sliced cookies. Place the slices on a parchment paper lined cookie sheet and freeze until firm about an hour.
Then place the slices in an airtight container or freezer bag. Let the slices thaw for about 15-20 minutes then continue with the baking instructions.
If you are freezing the baked cookies then make sure they are completely cooled. Then place them in an airtight container or freezer bag. Properly stored the cookies will last for about 2 to 3 months.
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 or coffee. Enjoy!
Thick Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup peanut butter (125 grams)
- 1/4 cup butter (salted) softened (50 grams)
- 1/2 cup brown sugar (100 grams)
- 1 egg room temperature
- 1 cup flour (130 grams)
- 1 pinch salt*
- 1/2 teaspoon baking soda
- 3/4 cup mini semi sweet chocolate chips (130 grams)
*If you use unsalted butter then add 1/4 teaspoon of salt instead of a pinch.
Instructions
- 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 log, approximately 8 x 2 1/2 inches (20 x 6 cm) and wrap with plastic, refrigerate at least 1 hour or even over-night. Or you can form into golf ball size dough balls (or larger if you want) and place on cookie sheets and refrigerate.
- Remove the log or balls from the fridge, and cut the log into 1/4 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place on parchment paper lined cookie sheets (you can also make fork marking like the dough balls if you wish, just lightly indent), flatten the dough balls with a fork (dip fork lightly in flour so the dough doesn't stick).
- Place either in the fridge for 15 minutes.
- Pre-heat oven to 350° (180° celsius) while the cookies are in the fridge.
- Bake for approximately 10-12 minutes. Let cool completely before eating. Enjoy!
Nutrition
I found the easiest way to make heart shaped Peanut Butter Cookies, check it out at the Semisweet Sisters.
Re posted from June 27, 2015.
Barbara Nelson says
Can you use chunky peanut butter in this recipe?
Rosemary says
Hi Barbara, yes that would work. I hope you enjoy the recipe. Take care.
Barbara says
May I leave out the chocolate chips
Rosemary says
Hi Barbara, yes you can leave out the chips. I hope you enjoy them. Take care.
Sandy says
Can you double this recipe?
Rosemary says
Hi Sandy, yes you can double the recipe.
HJ says
Absolutely delicious!!!! This is truly the best cookie recipe!
Rosemary says
Hi HJ thanks so much, so glad you enjoyed them. Have a great weekend.
Laura says
My absolute favourite peanut butter cookies!!! So, so good. Realized after I already started that I didn’t have quite enough peanut butter so just supplemented it by adding a bit more butter and they still turned out amazing. Batch made more than 14 cookies for me. Will be recommending this recipe to everyone!
Rosemary says
Hi Laura, thanks so much, sure extra butter works. Have a great week.
Julie says
I don’t see vanilla as an ingredient. Do you use vanilla?
Rosemary says
Hi Julie, no I don’t put vanilla in these cookies. 🙂
Chris says
These cookies are delicious!! I made them the other day and they’re now my family’s favorite!
Rosemary says
Hi Chris, thanks so much, glad they are your favourite. Have a great week.
Lisa says
Can you use almond flour or gluten free flour to make these?
Rosemary says
Hi Lisa, I have never made them with either of these flours, if you do let me know how it goes. 🙂
Louise Gauvin says
Hi Rosemary
Can these be made with almond butter instead of peanutbutter.
Thanks so much
Rosemary says
Hi Louise, yes I am sure that would work, let me know how it turns out.
Diana says
After 50 yrs in the kitchen I have never been able to make a peanut butter cookie successfully but this lovely recipe has given me the confidence to try again. I do have one question before I begin. Does the dough need to be chilled two separate times before baking? I see where the instructions say to chill either the log or golf ball size balls between 1 hr to overnight, but then the recipe mentions chilling again for 15 min after the dough is flattened with a fork. Did I understand the wording correctly?? Thank you so much for any help you can give:)
Rosemary says
Hi Diana, yes 2x, when you are pre-heating the oven, chill the cookies for the time it takes to heat up, about 15 minutes. Let me know how it goes.
Kaye Bullock-Kingham says
I was very nervous to make these as I am lousy at cookies. But they came out perfect, very delicious. Thanks for another simple and tasty recipe. You never fail me!
Rosemary says
Thanks so much Kaye, what a great compliment, and I’m glad you enjoyed the cookies. Have a great week.
Diana says
Since you’ve made these cookies and they turned out successfully I was wondering if you could help me. Is the dough supposed to be chilled 2 separate times? I see where it says to chill either the log or golf ball size balls between one hour and overnight, but then it mentions chilling the dough again for 15 min after they’ve been flattened with a fork. Could you help sort this out for me? Thank you so much!
Rosemary says
Hi Diana, yes the cookies are chilled 2x, the 2nd time while the oven is pre-heating chill the cookies. Hope that helps.
Cheryl says
Awesome. I love peanut butter and have tried many recipes but THESE ARE THE BEST! Thank you so much for a delicious recipe.
Rosemary says
Hi Cheryl, thanks so much, so glad you enjoyed them. Take care.
Laurel says
Is the butter supposed to be softened? And are the cookies chewy or crispy? Either way, I’m making them! I just don’t want to mess up if butter should be chilled when creaming. Thanks
Rosemary says
Hi Laurel, the butter should be soft (I just corrected the recipe care, thanks). I think it depends how thick you make them, I make them quite thick so they tend to be a bit crispy and soft. Let me know how it goes.
Sylvia says
Hello. I’m assuming “prepared” cookie sheets means greased. Thanks.
Rosemary says
Hi Sylvia actually it’s better to line the cookie sheets with parchment paper. Thanks I corrected the recipe card. Let me know how it goes.
Sylvia says
Thank you Rosemary. They are delicious!
Brenda says
These are amazing! Thick and soft Yumo! I put mini peanut butter cups from Trader Joe’s in them instead of mini chips!
Rosemary says
Hi Brenda, thanks so much, good idea with the mini peanut butter chips. Have a great week.