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) (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.
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.
- Pre-heat oven to 350° (180° celsius). Line 2 cookie sheets with parchment paper.
- Remove the log from fridge, and cut 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, flatten with a fork (dip fork lightly in flour so the dough doesn't stick), place in the fridge for 15 minutes then 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.
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.
Ann says
Definitely making these cookies. Thick ones are the way to go for any cookie. Thanks for another great recipe.
Rosemary says
Hi Ann, thanks I hope you enjoy them. 🙂
Stella Hampers says
I have been baking these cookies for a few years! They are excellent and huge hit at parties -can’t go wrong with these.
Rosemary says
Hi Stella, thanks so much, I just made another batch to re do photos and as soon as I am done they are gone. So glad you enjoy them. Have a great weekend.
Gayle says
Rosemary,
I wanted to tell you that these cookies are the absolute bomb!! I was a caterer back in my home state of CT and specialized in appetizers. I still love to cook and bake, but I’ve already had one knee replacement (at 45 yrs old) and need another from all the standing, so I don’t get to bake very often. I am a sweet-a-holic! Put anything with chocolate, peanut butter or nuts in front of me and they’re gone with the wind!
What I really love about these cookies is the low sugar content, which surprisingly doesn’t affect the overall taste. I also enjoy a thick cookie vs a flat cookie. I keep forgetting that the dough needs to be refrigerated!! Keep posting these great recipes……we are “eating them up!””
Rosemary says
Hi Gayle, thanks so much, so glad you enjoy the recipes. And yes I love thick cookies too! Have a great week.
Julie says
Can you double or better to make 2 batches. Are they soft and chewy or dry
Rosemary says
Hi Julie, I have never doubled the recipe but I don’t see why not, they are soft but I wouldn’t say chewy, I suppose you could say on the drier side. (I’m not a fan of chewy so I really like these). Hope that helps.
Vicki Skonieczny says
Just made these last night and baked them this morning. Huge hit all the way around. I have my go-to peanut butter cookie recipe that never fails, but these were a nice change of pace. Will definitely make them again. Thanks.
Rosemary says
Hi Vicki, thanks so glad they were such a hit. They never last long in my house either. Have a great Sunday.
Jen says
When you say make into balls to cook…about what size? My dough is in the fridge as we speak!!!
Rosemary says
Hi Jen I made them about the size of gold balls. Hope that helps.
Pat says
I made this recipe today exactly as specified. These are really good! They are going in this long time cooks book of favorite recipes.
Rosemary says
Hi Pat, thanks so glad you enjoyed them.
Diana roberts says
Is it plain or self raising flour. tia
Rosemary says
Hi Diana, plain flour. 🙂
Kelli says
Could I add oatmeal? I am really craving a peanut butter oatmeal chocolate chip cookie. Are there any additions or changes to the recipe I would need to do?
Rosemary says
Hi Kelli, apparently you can substitute 1/3 of the flour for oatmeal (either Quick or Old Fashioned Oats), I have never done this so I really can’t say what the taste is, but if you do make it let me know. Or you could make my Oatmeal Chocolate Chip recipe and substitute the chocolate chips for peanut butter chips. Hope that helps.
leanne says
what temp do you recommend
Rosemary says
Hi Leanne, the temperature is 350°F or 180°C (it’s also written in the instructions) 🙂
Linda N. says
Hi Rosemary, I just baked these up this morning, and they are delicious! My husband doesn’t eat many sweets, but loves peanut butter and chocolate together. He’s a happy man right now. 🙂 The recipe is so easy, and they bake up perfectly. Thanks!!
Rosemary says
Hi Linda, so glad you like them. Have a great day.
Rachel says
I’m looking for a good peanut butter cookie recipe. Would these be good without the chocolate chips or would they be peanut buttery enough? Or would you recommend a different recipe? Thanks!
Rosemary says
Hi Rachel, I find them peanut buttery enough and I think they would work without the chips. Half the recipe to see how it works for you. Let me know.
Karen says
Your cookies look absolutely amazing! I can not wait to try them! My awesome hunky hubby and I will be traveling to Italy (I can barely contain my excitement) this Spring..i had no idea that most Italians have never tasted peanut butter! Thanks for such a yummy recipe. 🙂
Rosemary says
Hi Karen, thanks, I hope you and your hunky husband have a great time. Have a great week.
Linda m says
Do you use the natural peanut butter (thinner and runny) or the thicker brands with sugar like skippy?
Rosemary says
Hi Linda, I use the thicker brand, actually Skippy is the only brand I have found here.
Carol says
These look amazing! Peanut butter cookies are magical and I need a better recipe. I do like to add cinnamon to mine . Thanks for all your joy in cooking!
Rosemary says
Hi Carol, thanks and I have to say these are delicious, adding cinnamon is very interesting, I will have to try it next time. Have a great weekend.
Karen says
I added a handful of chopped plain peanuts to this recipe – absolutely divine recipe!!!!
Rosemary says
Hi Karen, thanks, great idea adding the peanuts. Have a great Sunday. 🙂
Dixie says
why do you have to chill the dough for at least 8 hours? What happens if you bake right away?
Rosemary says
Hi Dixie, cookie dough is refrigerated so that when the cookie is baked it spreads less (and that is why we want these nice and thick) and apparently the taste is more flavourful. Thanks, have a wonderful Sunday.
Heather says
you had me at peanut butter… super recipe… love the combination and that these cookies are like 2 inches thick… Perfect!!
Rosemary says
Thanks Heather they are really good.
Pie Rivera says
I haven’t eaten peanut butter cookies in a long time but chocolate chip cookies are my favorites! I raid my pantry when I’m working on my blog and this marriage of PB & choc chip is a winner!
Rosemary says
Thank you Pie, I couldn’t agree more.
Sherry says
Any idea if these can be made gluten-free? These look great!
Rosemary says
Hi Sherry, I really have no idea, sorry.
Katy says
We made our current batch gluten free. We used peanut flour for GF factor and for some protein ???? The dough was really crumbly. I would do regular 1:1 gluten free flour next time and increase the peanut butter, so they stick better.
Rosemary says
Thanks for the feedback Katy! 🙂
Diane says
I want those cookies! I’m not sure I can wait eight hours to eat them though. I will start the process and IF any dough is to be found in the fridge in the morning; they will definitely be breakfast. YUM!! It’s fun to read about your adventures in Italy!
Rosemary says
Hi Diane, thanks, eating cookie dough is not a problem for us so I am lucky for that. Trust me wait they are well worth it.
Chrissie says
I need a new pb cookie recipe! Looks like I found one! 🙂
Rosemary says
Hi Chrissie let me know how you like it.
April says
Okay, so I’d be in trouble with these around — I would have to freeze most of them otherwise how do you not eat them all in one sitting?!
Rosemary says
Haha, April that is just what I did. Although frozen cookies aren’t that bad either!
Oana says
Peanut butter and chocolate chip is a dangerous, yum combination! I would not be able to stop myself from devouring big bowl of these cookies 🙂
Rosemary says
Thanks alot Michelle.