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Thick & Chewy Peanut Butter Chocolate Chip Cookies

peanut butter chocolate chip cookies

Thick & Chewy Peanut Butter Chocolate Chip Cookies have been on my mind for about 2 weeks now. I have no idea why, I can’t remember seeing any spectacularly mind-blowing thick and chewy peanut butter chocolate chips cookies in a store or bakery, or even remember talking to anyone about them. Who knows, I might have looked into my pantry, saw PB and chocolate chips and had the thought burning in the back of my brain since then. For some reason I needed to make a crazily decadent, thick & chewy peanut butter chocolate chip cookie and it had to be LARGE.

What I do know is that I have discovered a couple of tricks to bakery-style cookies.

Or maybe not. This may not be the way that bakeries get those huge yet flat cookies that are all the same shape and thickness, all the way around. However this is the way that *I*  will now get those perfect cookies at home without using shortening ( the usual trick for commercial bakeries) or huge ovens that bake perfectly.

I mean, let’s look at these Thick & Chewy Peanut Butter Chocolate Chip Cookies for a second.

Ooooh, man. Yes please.

peanut butter chocolate chip cookies

So here’s what I discovered after two batches.

Don’t flatten them AT ALL before baking. Even if they stay a dome shape – which they will on non-humid days – don’t worry. The trick to not having the edges brown too much like the ones on the left is to start them out in the ice cream scoop size. If they are still a dome shape you simply take a spatula or a flat flipper/turner and slowly press down on the freshly baked cookie, right when they come out of the oven. That’s how you get those beautiful crinkled little edges that the cookie on the right has. If you are baking on a humid day, odds are that your dough will be stickier than usual. Try adding another 2- 3 tablespoons of flour to make it less sticky but odds are they are still going to bake up thick and chewy if you still adhere to the DO NOT FLATTEN BEFORE BAKING RULE.

peanut butter chocolate chip cookies

Oh, did I say ice cream scoop a few seconds ago?

Yes, I did. And ice cream scoop is the perfect size to make these large and in charge cookies. Yes, you only end up with 12 cookies from this recipe, but they are huge cookies.

peanut butter chocolate chip cookies

Also: If all else fails, cut the butter.

Less butter has always meant thicker, chewier cookies and is the secret to my popular Thick & Chewy Chocolate Chip Cookies.

If these aren’t as thick as you want, cut the butter down to 1/3 cup of a cup. Cookies are a persnickety lot. If you live somewhere humid, they’ll spread out and flatten like a pancake.

Yesterday, these turned out perfectly and I had to use a flipper to flatten them into the thick, chewy, delicious delights below. They were PERFECT DOMES that didn’t even shift from their original shape.

Today I used the same recipe to make sure that they are still great and they flattened out all on their own because it’s snowing here in Edmonton. I could have added that 2-3 tablespoons of flour, but to be honest they turned out just as great as the ones below.

peanut butter chocolate chip cookies

Now, I know that YOU know this, but the secret to the best cookies is to underbake them slightly. These just need to be browned all lovely on the outside and underbaked on the inside. Fifteen minutes were perfect for mine, but watch yours and see. If you overbake them, they will still be delicious, but not chewy!

Lastly, no cookie recipe will ever result in the same cookie for everyone.

So in order to get these cookies that thick, you are going to have to work a little. Try one out on your cookie sheet and if it flattens, add some more flour to the dough. Odds are that we are going to have more humid days than not, now that winter is here.

If flour doesn’t work, cut that butter down to 1/3 of a cup in your next batch. You might have to eat a few batches before you get the feel for what your dough should be like ( it’s not a super-sticky dough, by the way) and I know that taste testing thick and chewy peanut butter chocolate chip cookies is going to be a hard job.

You got this.

Love you more than chocolate,



Thick & Chewy Peanut Butter Chocolate Chip Cookies

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12


  • 1/2 cup butter softened
  • 1 cup brown sugar packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup peanut butter ( creamy or chunky up to you)
  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups of semi-sweet chocolate chips


  1. Pre-heat the oven to 375 degrees F.
  2. Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
  3. Mix in the egg until combined, then add in the peanut butter and vanilla extract. Mix well.
  4. Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly.
  5. Mix in the chocolate chips by hand until evenly distributed throughout the dough.
  6. Using an ice cream scoop, fill the scoop until it’s full, flattening the bottom until it’s level with the straight edge of the scoop.
  7. Place by rounded cookie scoop onto parchment lined baking sheets.
  8. Bake in the oven for 14-15 minutes, or until golden brown all over.
  9. Remove from the oven.
  10. The cookies should still be in a dome shape.
  11. Using a flat spatula or egg flipper etc, press each cookie down until evenly flat. They should be about 1/2 inch to 3/4 inch thick.
  12. Leave the cookies on the trays to cool completely after flattening.
  13. Enjoy your super thick and chewy peanut butter chocolate chip cookies!
  14. Store in a container for 3-5 days, but I doubt they will last that long.


  • Serving Size: 12

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

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  • Reply
    November 25, 2017 at 5:04 pm

    So yummy!!! Next time I will use less chocolate chips to bring out the peanut butter flavour more

  • Reply
    September 28, 2017 at 2:17 am

    i made it the way it is and perfect thank you for sharing. A lady who loves baking from Asia here.

  • Reply
    September 4, 2017 at 3:18 pm

    Great cookie, but no matter the oven tweaking the bottoms get VERY dark, some in my first batch burned. I suspect it’s because of the brown sugar. Still a fave, just sent my daughter back to college with a fresh batch to share with her suite mates.

  • Reply
    Carolina Mejía
    July 6, 2017 at 9:41 am

    I thought your recipe looks just perfect and last night I tried it. Even though I followed the recipe literally, my cookies turned out flat, thin, greasy and draining fat. The chocolate melted (I used chocolate chunks instead of chips).
    ¿Could you please give me some advise? I’ve been wanting to get some chewy and thick cookies since long ago… ¿Could this results it be because of using natural pb instead of a commercial one?

    • Reply
      leah Laverde
      November 8, 2017 at 1:54 pm

      Wow…. I never heard of greasy cookies!! What’s up with that??? Did u use butter?? Sometimes margarine messes my cookies up… hmmmm…. that’s stinks!! Sorry u had that issue. I was gonna try this recipe but I’m scared now.. I don’t have a lot of money and I don’t wanna waste even an egg… 🙁

  • Reply
    Patty Cakes
    June 2, 2017 at 1:48 pm

    WOWZA! This is THE COOKIE RECIPE I HAVE BEEN LOOKING FOR! Thank you, thank you, thank you!!!

  • Reply
    May 26, 2017 at 8:30 pm

    LOVE THEM!!! Thanks so much, theybare exactly how I like my pb choco cookies 🙂

  • Reply
    May 9, 2017 at 8:25 am

    Holy moly these are the best cookies I’ve ever made! I looked at so many recipes and these sounded the best… And they sure were! Easy to make too! Thanks for this recipe. The only problem is these are dangerous to have around the house, I’m scared to step on the scale after eating so many of these the past couple days lol. I think I’ll make these next time I go to a party or something!

  • Reply
    A Hapke
    March 18, 2017 at 8:06 pm

    Great recipe, we are GF in our house and so I simply substituted an all purpose GF flour with the regular flour, cup for cup. It worked out beautifully!

  • Reply
    Julie Gettings
    January 13, 2017 at 5:04 pm

    These recipes are great!!!!!!!

  • Reply
    Cathy Wierec
    January 12, 2017 at 8:08 pm

    I can’t wait to make these, so far every recipe of yours I have made has turned out great!

    • Reply
      Karlynn Johnston
      January 12, 2017 at 8:37 pm

      Awesome to hear! I hope you LOVE these!!!

  • Reply
    Mary P Hoffman
    January 12, 2017 at 7:35 pm

    Love thick & chewy cookies (better than thin ones)!

  • Reply
    The Kitchen Magpie
    December 3, 2016 at 8:28 am

    Yay!!!!! I’m so glad it worked for you!!! Doesn’t it make great cookies???

  • Reply
    Pam Mansveld
    December 3, 2016 at 7:27 am

    One more look before they’re gone!

  • Reply
    Pam Mansveld
    December 3, 2016 at 2:27 pm

    I am quite thrilled by this cookie! Not only is the cookie delish but the squish after baking trick made them so pretty! I am by no stretch a food stylist \U0001f602 but had to share my “perfect” cookie! I will try this squish method with gingersnaps!

    • Reply
      Pam Mansveld
      December 3, 2016 at 2:27 pm

      One more look before they’re gone! \U0001f495

    • Reply
      The Kitchen Magpie
      December 3, 2016 at 3:28 pm

      \U0001f44d\U0001f3fb\U0001f64c Yay!!!!! I’m so glad it worked for you!!! Doesn’t it make great cookies???

    • Reply
      leah Laverde
      November 8, 2017 at 1:55 pm

      I do the squish with all my drop cookies… it just gives them a nicer look… and keeps them evenly cooked if u use a measuring device!!

  • Reply
    Around the World in 80 Cupcakes
    December 2, 2016 at 12:55 am

    Yum,yum,yum! I adore peanut butter and chocolate

    • Reply
      The Kitchen Magpie
      December 2, 2016 at 2:25 am

      These are suuuper good!

  • Reply
    December 1, 2016 at 11:30 pm

    Do you have a snickerdoodle recipe where they are giant thick and chewy with crispy edges? \U0001f60a I am definitely trying the pb/chocolate chip recipe!

    • Reply
      December 1, 2016 at 11:59 pm

      Ekatewilcox Just like Disneyland ones, it’s my goal!! One day I will nail the recipe!

  • Reply
    Pam Mansveld
    December 1, 2016 at 11:16 pm

    I am making these as soon as I get home!

    • Reply
      The Kitchen Magpie
      December 2, 2016 at 12:02 am

      Hope you love them!!

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