If you are cookie lover like me then you are going to love these Thick Peanut Butter Chocolate Chip Cookies, the best Peanut Butter Cookies! Made with loads of chocolate chips and creamy peanut butter. You’ll want to sink your teeth into these thick decadent cookies. Everyone will love them, not just the kids!
I 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!
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.
Recipe Ingredients
- Peanut butter – smooth peanut butter is used in this recipe
- Butter – softened butter
- Brown sugar – light brown sugar, lightly packed
- Egg – room temperature large egg
- Flour – all purpose flour with at least 11% protein
- Salt
- Baking soda
- Chocolate chips – I like to use semi-sweet mini chocolate chips in these cookies but you could use regular semi-sweet chocolate chips or even milk chocolate chips or a mixture if you prefer. I have also been know to throw in the some chocolate chunks too!
How to make Homemade Peanut Butter Cookies
In a medium bowl whisk together the flour, salt and baking soda then stir in the chocolate chips.
In a medium bowl, on medium speed, cream until light the peanut butter, butter and sugar, add the egg and beat to combine well.
Add the dry ingredients to the creamed mixture and combine well with a wooden spoon. If you have a stand mixer then you can do this with the flat beater attachment on low speed.
The dough can be chilled two ways, one you can shape the dough into a log and wrap it well with plastic wrap, refrigerate for at least one hour or even over-night.
Or you can form the dough into cookie dough balls using a large cookie scoop if you want, place the dough balls on the prepared baking sheets cover with plastic wrap and refrigerate.
Remove the log or balls from the fridge, cut the log into 1/2 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place them on the prepared cookie sheets, gently make fork markings with a fork lightly dipped in flour so the dough doesn’t stick. Do the same with the cookie dough balls.
Refrigerate the unbaked cookies for 15-20 minutes while the oven is pre-heating. Bake for approximately 10-12 minutes. Let cool 10 minutes on the pan then move to a wire rack to cool completely before eating.
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.
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.
What is the best peanut butter to use?
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.
How long does cookie dough last in the fridge?
Cookie dough will keep for up to 2-4 days in the fridge, be sure to keep it wrapped well in plastic wrap. If you can’t use it before that time, then it is best to freeze the dough.
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 of these Thick Peanut Butter Chocolate Chip Cookies! Enjoy alone or with a big glass of milk or cup of tea or coffee.
More Chocolate Cookie Recipes
- White Chocolate Chip Cookies
- The Best Oatmeal Chocolate Chip Cookies
- Gocciole – Italian Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
Thick Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup peanut butter ( I use smooth peanut butter)
- ¼ cup butter (salted) softened
- ½ cup brown sugar lightly packed
- 1 large egg room temperature
- 1 cup all purpose flour (at least 11% protein)
- 1 pinch salt*
- ½ teaspoon baking soda
- ¾ cup mini semi sweet chocolate chips
*If you use unsalted butter then add 1/4 teaspoon of salt instead of a pinch.
Instructions
- In a medium bowl whisk together the flour, salt and baking soda then stir in the chocolate chips.
- In a medium bowl, on medium speed cream until light the peanut butter, butter and sugar, add the egg and beat to combine well.
- Add the dry ingredients to the creamed mixture and combine well with a wooden spoon. If you have a stand mixer then you can do this with the flat beater attachment on low speed, do not over beat.
- The dough can be chilled two ways, one you can shape the dough into a log approximately 8 x 2½ inches (20 x 6 cm) wrap it well with plastic wrap and refrigerate for at least one hour or even over-night.
- Shape the dough 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 the dough into cookie dough balls using a large cookie scoop if you want, place the dough balls on the parchment paper lined baking sheets, cover with plastic wrap and refrigerate.
- Remove the log or balls from the fridge, cut the log into 1/2 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place them on the parchment paper lined baking sheets, gently make fork markings with a fork lightly dipped in flour so the dough doesn’t stick. Do the same with the cookie dough balls.
- Refrigerate the unbaked cookies for 15-20 minutes while the oven is pre-heating.
- Pre-heat oven to 350F (180C) while the cookies are in the fridge.
- Bake for approximately 10-12 minutes. Let cool 10 minutes on the pan then move to a wire rack to cool completely before eating. Enjoy!
Notes
Nutrition
I found the easiest way to make heart shaped Peanut Butter Cookies, check it out at the Semisweet Sisters.
Updated from June 27, 2015.
Maureen A Fiorella says
Tried this recipe yesterday. Delicious soft cookies. Next time I will make a double batch, Thank you.
Rosemary says
Hi Maureen, thanks so much, so glad you enjoyed them. Take care and have a great weekend!
Dorothyea says
#6 What the heck does place “either” in the fridge mean”. What does “either” refer to?
Rosemary says
Hi Dorothyea, either refers to whether you make cookie balls or slices. Hope that helps.
GNowlan says
Not sure if the recipe is correct when doubling for instance it still shows the flour as 130g and butter different too.
Going to double from the Original myself as the x2 or x3 just isn’t right.
Rosemary says
Hi GNowlan, I updated the recipe card so it will also change in metric when doubling or tripling. Hope that helps. Take care.
Claudia says
I am wondering if you have different baking instructions for high altitudes??
I live in northeastern Arizona at about 5,000 feet.
Thank you for any advice!!!
Rosemary says
Hi Claudia, this link should help with high altitude baking. Take care. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking