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Home » Desserts » Cookies & Bars » Thick Peanut Butter Chocolate Chip Cookies

Thick Peanut Butter Chocolate Chip Cookies

Last Updated March 4, 2020. Published July 18, 2019 By Rosemary 177 Comments

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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!

4 peanut butter chocolate chip cookies stacked with a glass of milkThick Peanut Butter Chocolate Chip Cookies

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!

Don’t you just love thick cookies?

thick peanut butter chocolate chip cookies how to make, dry and creamed mixture in a bowl, rolled into a log to be chilled and rolled into balls and flattened before baking

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

thick peanut butter chocolate chip cookies on a wire rack and white board

How to make Homemade Peanut Butter Cookies.

  1. In a medium bowl cream together the peanut butter, butter and brown sugar.
  2. Beat in the egg and combine well.
  3. Whisk together the dry ingredients.
  4. Add the dry ingredients to the creamed mixture and combine with a spatula or wooden spoon.
  5. Form the dough into a log and wrap in plastic, refrigerate for at least 1 hour or even over night if you want.
  6. Cut 1/4 inch slices with a sharp knife, place on prepared cookie sheets.
  7. Flatten with a fork and bake for approximately 12 minutes. Let cool and then sit back and enjoy!

2 peanut butter cookies leaning against a glass of milk

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.

peanut butter heart cookies

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.

peanut butter cookies on a wire rack

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!

up close photo of a peanut butter chocolate chip cookie

4 peanut butter cookies stacked

Thick Peanut Butter Chocolate Chip Cookies

Rosemary Molloy
Big and Thick Peanut Butter Chocolate Chip Yummy Cookies.
4.72 from 111 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Chilling Time 1 hr 15 mins
Total Time 22 mins
Course Dessert, Snack
Cuisine American
Servings 14 cookies
Calories 223 kcal

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

    Calories: 223kcalCarbohydrates: 22gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 21mgSodium: 121mgPotassium: 156mgFiber: 1gSugar: 13gVitamin A: 125IUCalcium: 22mgIron: 1.5mg
    Keyword chocolate chip cookies, chocolate chip peanut butter cookies, peanut butter cookies, thick peanut butter cookies
    Tried this recipe?Let us know how it was!

    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.

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      Filed Under: Chocolate, Cookies & Bars, Desserts, Most Posts, Nuts

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      1. Barbara Nelson says

        May 10, 2022 at 8:34 pm

        Can you use chunky peanut butter in this recipe?

        Reply
        • Rosemary says

          May 11, 2022 at 7:58 am

          Hi Barbara, yes that would work. I hope you enjoy the recipe. Take care.

          Reply
      2. Barbara says

        May 10, 2022 at 7:35 pm

        May I leave out the chocolate chips

        Reply
        • Rosemary says

          May 10, 2022 at 8:30 pm

          Hi Barbara, yes you can leave out the chips. I hope you enjoy them. Take care.

          Reply
      3. Sandy says

        March 12, 2022 at 10:22 pm

        Can you double this recipe?

        Reply
        • Rosemary says

          March 14, 2022 at 9:29 am

          Hi Sandy, yes you can double the recipe.

          Reply
      4. HJ says

        February 18, 2022 at 2:27 pm

        5 stars
        Absolutely delicious!!!! This is truly the best cookie recipe!

        Reply
        • Rosemary says

          February 18, 2022 at 8:16 pm

          Hi HJ thanks so much, so glad you enjoyed them. Have a great weekend.

          Reply
      5. Laura says

        November 21, 2021 at 9:38 pm

        5 stars
        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!

        Reply
        • Rosemary says

          November 22, 2021 at 12:49 pm

          Hi Laura, thanks so much, sure extra butter works. Have a great week.

          Reply
      6. Julie says

        September 7, 2021 at 7:32 pm

        I don’t see vanilla as an ingredient. Do you use vanilla?

        Reply
        • Rosemary says

          September 7, 2021 at 7:40 pm

          Hi Julie, no I don’t put vanilla in these cookies. 🙂

          Reply
      7. Chris says

        August 30, 2021 at 12:28 am

        5 stars
        These cookies are delicious!! I made them the other day and they’re now my family’s favorite!

        Reply
        • Rosemary says

          August 31, 2021 at 6:37 pm

          Hi Chris, thanks so much, glad they are your favourite. Have a great week.

          Reply
      8. Lisa says

        August 15, 2021 at 8:48 pm

        Can you use almond flour or gluten free flour to make these?

        Reply
        • Rosemary says

          August 16, 2021 at 8:09 pm

          Hi Lisa, I have never made them with either of these flours, if you do let me know how it goes. 🙂

          Reply
      9. Louise Gauvin says

        August 9, 2021 at 10:56 pm

        Hi Rosemary
        Can these be made with almond butter instead of peanutbutter.
        Thanks so much

        Reply
        • Rosemary says

          August 10, 2021 at 5:11 pm

          Hi Louise, yes I am sure that would work, let me know how it turns out.

          Reply
      10. Diana says

        July 22, 2021 at 6:03 pm

        5 stars
        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:)

        Reply
        • Rosemary says

          July 23, 2021 at 11:24 pm

          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.

          Reply
      11. Kaye Bullock-Kingham says

        June 1, 2021 at 12:29 am

        5 stars
        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!

        Reply
        • Rosemary says

          June 1, 2021 at 6:41 pm

          Thanks so much Kaye, what a great compliment, and I’m glad you enjoyed the cookies. Have a great week.

          Reply
        • Diana says

          July 22, 2021 at 6:13 pm

          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!

          Reply
          • Rosemary says

            July 23, 2021 at 10:42 pm

            Hi Diana, yes the cookies are chilled 2x, the 2nd time while the oven is pre-heating chill the cookies. Hope that helps.

      12. Cheryl says

        April 27, 2021 at 4:53 pm

        5 stars
        Awesome. I love peanut butter and have tried many recipes but THESE ARE THE BEST! Thank you so much for a delicious recipe.

        Reply
        • Rosemary says

          April 27, 2021 at 7:01 pm

          Hi Cheryl, thanks so much, so glad you enjoyed them. Take care.

          Reply
      13. Laurel says

        April 11, 2021 at 10:57 pm

        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

        Reply
        • Rosemary says

          April 12, 2021 at 8:17 am

          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.

          Reply
      14. Sylvia says

        April 9, 2021 at 9:24 pm

        Hello. I’m assuming “prepared” cookie sheets means greased. Thanks.

        Reply
        • Rosemary says

          April 10, 2021 at 9:12 am

          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.

          Reply
          • Sylvia says

            April 11, 2021 at 7:13 pm

            Thank you Rosemary. They are delicious!

      15. Brenda says

        February 1, 2021 at 3:41 am

        5 stars
        These are amazing! Thick and soft Yumo! I put mini peanut butter cups from Trader Joe’s in them instead of mini chips!

        Reply
        • Rosemary says

          February 1, 2021 at 7:08 pm

          Hi Brenda, thanks so much, good idea with the mini peanut butter chips. Have a great week.

          Reply
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      Hi, I'm Rosemary.

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