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
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?
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) (50 grams)
- 1/2 cup brown sugar (100 grams)
- 1 egg
- 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 prepared 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.
Debbie says
I made the cookies not for sure what I did wrong. They was on the dry side and crumbly.
Rosemary says
Hi Debbie, sometimes it depends on your flour, and you may need a bit more butter in the dough.
Lisa says
These look great! I don’t have brown sugar–can I use white? Or would that change things?
Thank you!
Rosemary says
Hi Lisa, yes you can do it, although the cookies probably won’t be as soft and moist and the taste might be a bit different. Let me know if you try it.
Natalie says
Hi there. Can’t wait to make these cookies. Only have beat brown sugar which is a little darker and the texture is not as smooth as the lighter brown sugar …. does this matter ?:). It did not specify in the recipie whether to use dark or light being sugar. :). Than old so much 😁
Rosemary says
Hi Natalie, dark brown sugar should be fine. I hope you enjoy them. Let me know how it goes.
Jacque says
* Best chocolate chip cookies I ever made!!
Thank you for sharing this !
Rosemary says
Thanks Jacque, so glad you like them. Take care.
Beth Stevenson says
These cookies are AMAZING! Thanks for sharing the recipe. My family and I think they are even better the next day. We love the peanut butter chocolate combination. (Our dog approves of the cookie too. She snatched 2 off the counter and ran!) I will make them again soon.
Rosemary says
Hi Beth, thanks so much, so glad everyone including your dog loves them. Mine does too!
Carole Coushaine says
Chocolate is NOT good for dogs.
rachel says
My dough is real hard this morning. Left it over night like recipe says. What happened? Will they still bake good?
Rosemary says
Hi Rachel, yes they will bake fine, if you are making balls out of the dough, just warm it up a bit to form the balls, if slicing you don’t need to warm it up.
min says
Everything looks so good -can wait to try. First thing I will try today is the cauliflower soup and the Italian a yogurt cake
Rosemary says
Hi Min, thanks so much, I hope you enjoy them.
Stephanie says
I love these. They really taste great. I did my first batch just plain since that is what I was craving. A double batch of course.
Batch 2 is in the oven right now with chocolate and peanut butter chips. I am excited!
Thanks for a great recipe.
Rosemary says
Thanks Stephanie, so glad you enjoyed them. Peanut butter chips are a great idea. Take care.
Shirley Anne Young says
This is probably a stupid question but I’m a novice, do I use crunchy peanut butter or does it have to be smooth?
Rosemary says
Hi Shirley, not a stupid question, I always use smooth, but you could try it with crunchy, it would probably be really good. Let me know if you try it.
Cathi says
I’d love to try these, but I can’t eat crunchy cookies. Are these crunchy or soft?
Rosemary says
Hi Cathi, for me they are pretty soft, I don’t find them crunchy.
Felicia Baskin says
Hi! When you say to use 1/4 tsp salt if you use unsalted butter… do you mean on top of the pinch already listed in the ingredients, or you use 1/4 instead of a pinch?
Thanks!
Rosemary says
Hi Felicia, if you use unsalted then use 1/4 teaspoon of salt instead of a pinch. Let me know how it goes. 🙂
Cheryl says
Awesome. Thick And chewy. I Double the recipe and half of it I make peanut butter cookies and the other half I make peanut butter and chocolate chip. Everybody loves them!
Rosemary says
Hi Cheryl, thanks glad everyone loved them. Have a great weekend.
Tany says
Hi Rosemary
I made a double batch with dates instead of chocolate chips. These cookies are so good. They are like shortbread peanutbutter cookies. I baked them right after I made them and the still baked nicely. The make a thick delicious peanutbutter cookie. This recipe is a keeper. Grazie tanto Rosemary!
Rosemary says
Hi Tany, thanks so much, so glad you enjoyed them and good to know they baked up even immediately. Have a great weekend.
Julie G says
Yum! These cookies are sooo good! They baked beautifully and tasted delicious.
Rosemary says
Hi Julie, thanks so glad you like them. 🙂
Lisa says
thank you for putting the gram measurements
Rosemary says
Hi Lisa, your welcome.