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.

peanut butter chocolate chip cookies

 Thick & Chewy Peanut Butter Chocolate Chip Cookies

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.

So here’s what I discovered after two batches.

peanut butter chocolate chip cookies

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 12-16 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

Peanut Butter Chocolate Chip Cookies Tips & Tricks

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

More great cookie recipes:

  1. Chocolate Chip Cookie Recipe: Thick N’ Chewy
  2. The Perfect Cookie Dough for “Stuffed Cookies”
  3. No-Bake Chocolate Peanut Butter Oatmeal Cookies
  4. Cheesecake Chocolate Chip Cookies

You got this.

Love you more than chocolate,


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How to make decadent Thick & Chewy Peanut Butter Chocolate Chip Cookies with my method that makes perfect cookies every time! #peanutbuttercookies #chocolatechips

4.94 from 31 votes
Thick & Chewy Peanut Butter Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

How to make decadent Thick & Chewy Peanut Butter Chocolate Chip Cookies with my method that makes perfect cookies every time! 

Course: Dessert
Cuisine: American
Keyword: Peanut Butter Chocolate Chip Cookies
Servings: 16
Calories: 321 kcal
Author: Karlynn Johnston
  • 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.
Nutrition Facts
Thick & Chewy Peanut Butter Chocolate Chip Cookies
Amount Per Serving
Calories 321 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 26mg 9%
Sodium 209mg 9%
Potassium 212mg 6%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 22g
Protein 4g 8%
Vitamin A 4.1%
Calcium 3.4%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. I am not a baker. I love to cook but not bake. I was asked to make some peanut butter – chocolate chip cookies and begrudgingly agreed. I am not a fan of peanut butter cookies although i do like peanut butter. I do like chocolate chip cookies.

    I followed the recipe to a tee and the only challenge I had was mixing 2 cups of chocolate chips with the batter as it seemed like way to much. As one other poster mentioned they cut the chips down to 1 cup. I did that as well. I actually had already poured them into the batter mixture so ended up picking them out. Not a big deal.

    The cookies turned out as described! And I ended up eating a few of the myself as they were very good.

    Thanks for sharing the recipe.

  2. Made the recipe and added a tablespoon of flour as suggested to compensate for humidity and they were perfect! Love this recipe!!

  3. I love this recipe. I am picky with cookies and don’t like just plain chocolate chip cookies. I’ve made it a few times with my own modifications. Once I subbed Reese’s spread for the peanut butter for a chocolatey- peanut -buttery cookie. My fav variation though has been using a mix of Reese peanut butter chips, Reese’s pieces ( mini baking kind) and milk chocolate chips. I also like to add a bit more salt than the recipe says. I double and even triple this recipe because these cookies are gone fast! So glad I came across your blog and was even happier that you are from Edmonton, as I am!

    • Gidget Pendleton Reply

      These cookies are addictive. The smash after you bake technique makes a huge difference. Love, love, love these!!!

  4. Banging recipe, made this a few times and always v popular. Figured out a few modifications for my own preference:
    1. To make them chocolatey use 1 cup flour and 1/4 cup coco powder
    2. Used 1/4 tsp baking powder and 1/4 tsp baking soda, gives a better shape and doesn’t get too thin.
    3. I used 1 cup chocolate chips, 2 cups was just way too much for me
    4. Most importantly I cooked them for 9-10 minutes, maybe it’s just my oven but at 180°C/355°F 14-15 minutes was just way too long to get the consistency described above
    Also excellent with walnuts, pecans, great job

    • I have sooo many recipes and recipe books because I enjoy baking and always look for new things to make. I made the Thick and Chewy Peanut Butter cookies for my family and they raved about them! The suggestion was made that I could make these again and soon. They turned out exactly as pictured. Thanks for a wonderful recipe.

  5. Crazy chocolate lover Reply

    I just made these and wow I was so pleased with the outcome even thou I only had honey roasted peanut butter. My grandson keeps asking for more and he’s already had two and he never eats anything. He is the pickiest child on earth. Anyway thank you Karlynn for this recipe, it will be in our families most fav cookie recipes for many years to come. ❤️❤️❤️❤️❤️❤️🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪❤️❤️❤️❤️❤️❤️❤️❤️

  6. Barbara Kuehl Reply

    I recently found this recipe and I’m having major surgery in a week. Is this batter freezer friendly? I’d love to have some on hand just for those times we only want one or two.

  7. I’ve literally never left a comment or review on a recipe before, but it would be unjust of me not to on this one, considering how much I use this recipe. My friends are convinced I am the Cookie Queen, are genuinely excited when I have a batch ready and are always asking if they can have another. This is coming from mid-20’s adults. I love it. Thanks for the perfect cookie recipe! There are some in the oven now, actually. I make them so often I’m surprised I still need to look at the recipe, to be honest.

  8. Turned out perfectly! Love the parchment paper idea, it makes clean up so much easier. No issues with mine, I cooked for 13 mins in a convection oven at 375.

  9. Jenna Shank Reply

    These cookies are so amazing!!! My only issue is that when I make a batch i have to beg my family to eat actual meals instead of just cookies. Can I scoop these into balls and freeze them, so that I can bake one at a time? Otherwise I will have to find a way to add some spinach or carrots so no one gets scurvy! ?

    • Omg hahahah scurvy!!! That’s hilarious!! And yes, my Dad pre-makes all my cookie recipes into balls and then freezes them for when my kids come over! They are always fantastic! So glad you like them!

  10. Kassy McIntosh Reply

    These are literally the best peanut butter chocolate chip cookies out there! I bake them on virtually a weekly basis for our house, friends and family!!

  11. Excellent cookies and thorough directions. We love peanut butter at our house, so I use 3/4 cup of peanut butter and only 1 cup of flour. I use a 1/4 cup measure as I don’t have an ice cream scoop. I bake them at 350 in my convection oven for 14 minutes. They bake up perfectly every time.

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

    • Naomi Hughes Reply

      That’s exactly what I did Sana! I cut cc’s by half at least otherwise too much. These cookies are so easy and satisfying. I prefer dark brown sugar & bittersweet c.chips. A very delicious & fun source of protein that I’m happy to give my children and myself?

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

  14. 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.

  15. Carolina Mejía Reply

    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?

    • leah Laverde Reply

      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… 🙁

    • There is so little butter in this recipe that it’s not actually possible for them to be draining fat, it’s 1/2 cup LESS than normal peanut butter cookies ( those use 1 cup of butter). I suspect that you measured wrong somewhere! I use natural peanut butter all the time and it doesn’t do that to the cookies.

  16. Patty Cakes Reply

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

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

  18. 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!

  19. 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!

  20. Cathy Wierec Reply

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

  21. The Kitchen Magpie Reply

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

  22. Pam Mansveld Reply

    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!

    • The Kitchen Magpie Reply

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

    • leah Laverde Reply

      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!!

  23. Around the World in 80 Cupcakes Reply

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

  24. Ekatewilcox Reply

    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!

    • thekitchenmagpie Reply

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

      • Hello I just made mine they turned out perfect I followed the recipe except I leftit in the fridge covered for 30 min
        Thank you for sharing this recipe

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