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Thick & Chewy Peanut Butter Chocolate Chip Cookies

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I have discovered a couple of tricks to bakery-style cookies and the result was these crazily decadent, thick & chewy peanut butter chocolate chip cookies!

Thick & Chewy Peanut Butter Chocolate Chip Cookies
Thick & Chewy Peanut Butter Chocolate Chip Cookies

Thick & Chewy Peanut Butter Chocolate Chip Cookies

We all know that I love a good chocolate chip cookie recipe and there is nothing like a crispy peanut butter cookie. But hey, I also love chocolate chip and peanut butter so these cookies were next on this list!

I am pretty sure 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.

Peanut Butter Chocolate Chip Cookie Ingredients

  • Butter – softened for the best results
  • Brown sugar – always make sure it’s packed for proper measurements
  • Egg– large
  • Vanilla extract – using a little more vanilla amplifies the taste of the chocolate in baked goods
  • Peanut butter– creamy or chunky up to you
  • All purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips – you can do dark chocolate as well but milk chocolate would be very sweet!

 

smooth peanut butter on a spoon

How to Make Peanut Butter Chocolate Chip Cookies

  • Cream the butter and sugar together.
  • Mix in the egg until combined, then add in the peanut butter and vanilla
    extract. Mix well.
  • Whisk the dry ingredients together then add to the butter mixture, mixing
    together thoroughly.
  • Mix in the chocolate chips by hand until evenly distributed throughout the dough.
  • Place by rounded cookie scoop onto parchment lined baking sheets.
  • Bake in the oven for 14-15 minutes, or until golden brown all over.

peanut butter chocolate chip cookies in cooling rack

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.

cookies showing the difference between the two flattening methods

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.

rounded cookie scoops in parchment lined baking sheet

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.

close up 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,

Karlynn

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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

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Thick & Chewy Peanut Butter Chocolate Chip Cookies

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

4.96 from 86 votes
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Course
Dessert
Cuisine
American
Servings
16
Calories
321
Author
Karlynn Johnston

Ingredients

  • 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

Instructions

  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 Information

Calories: 321kcal, Carbohydrates: 34g, Protein: 4g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 26mg, Sodium: 209mg, Potassium: 212mg, Fiber: 2g, Sugar: 22g, Vitamin A: 205IU, Calcium: 34mg, Iron: 2.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jennifer says

    These are so good! I’m not a huge fan of peanut butter cookies so I don’t make them often. I do love chocolate anything though, so I thought I would try these. I’m so glad I did! I followed the instructions for the most part. I did add just a little more peanut butter than what is called for, maybe 2 Tbs. more. Everything else I did exactly as it says. They turned out so good, they’re chewy and chocolatey and huge! I will be making these again.5 stars

  2. Maryanne says

    Very good cookie!
    I will definitely make them again!5 stars

  3. Rachelle says

    Really yummy, but wayyyyy too many chocolate chips. Will half them next time. Otherwise, delicious! Chewy and wonderful.

  4. Elvie says

    I made them and they are delicious. As a home baker I would just put 1 cup of chocolate chips, they over powered the peanut butter a bit in my opinion. I would definitely make them again.5 stars

  5. Linda Mizzi says

    I don’t often comment on recipes I’ve tried but these are DELICIOUS, light with balanced flavour. Thank you5 stars

  6. Ginger says

    I’m not a baker. Cookies I bake are never good. But THIS IS THE BEST COOKIE I’ve not only have ever made, but it’s the best cookie I’ve ever eaten. And from now on, it will be the only cookie I ever make. THANK YOU.5 stars

  7. Linnea says

    I used this recipe as a base for making Sumbitches (from the TV show How I Met Your Mother), and though they didn’t turn out exactly as the recipe promised, they look and taste delicious. I added a half cup of white sugar because I didn’t think the dough was sweet enough, and for the Sumbitches, I added caramel cubes cut into quarters. The cookies actually flattened and spread out a lot (about 1/4 thick), so I didn’t need to press them down at all.4 stars

  8. Sherri E Larson says

    After following the recipe to the exact amounts and ingredients, I found these to be dry, crumbly, and not a recipe I will follow again. I love the regular chewy chocolate chip cookie recipe but this one with peanut butter is not worth the effort to cook again.

  9. Dawn says

    Delicious…but definitely needs more PB and I used 3/4 cup and 1 cup of Hershey’s chocolate chips.4 stars

  10. Molly says

    I am a private chef and these cookies are my client’s hands down favorite!! Fantastic recipe!!! Thanks!!5 stars

  11. Filia says

    Omg this were delicious! My kids and I had a tough time trying to save some for daddy. Next time need to double the batch cause one batch is not enough!5 stars

  12. Amber says

    I’ve been so curious about how to make thick cookies. I tried your recipe and because I live in the rainy state of Oregon used a little less butter. They turned out amazing. Thank you for providing the details.
    Amber Baker
    Eugene, Oregon

  13. Jeannie G. says

    Delicious chocolate chip peanut butter cookies that don’t require refrigerating the dough. I used a
    2 Tbsp cookie scoop and since my oven runs a bit hotter I baked them for 10.5 mins. Perfect for me!5 stars

  14. Dorothy Brann says

    I just finished making these wonderful cookies. Like Chantelle , next time I will decrease chocolate chips & add more peanut butter. However , a beautiful chewy cookie that will be my # 1 cookie baking ! ❤️ Thanks so much for sharing !!5 stars

  15. Jane says

    My oven runs really hot so I baked at 350 for 12 min…cookie perfection!5 stars

  16. Breein Sharp says

    These are really the best pb cookies ever!! My go to recipe. I used mini m&ms instead of chocolate chips ???5 stars

  17. Geena says

    Finally a recipe that is the best ever! So glad I came across it. The family just loved them. We’ll definitely be making these again.5 stars

  18. Beata says

    Loved these cookies! Great recipe! I might bake them a little shorter next time but the texture and flavor are just perfect!5 stars

  19. B says

    These are wonderful . This is my second time making these . It is hard to find a good peanut butter chocolate chip cookie recipe .5 stars

  20. Jill says

    Looks real good but I hate having to read through the entire recipe for measurements of the ingredients.

    • Karlynn says

      That’s why there is a big jump to recipe button at the top!5 stars

  21. Chantelle says

    Exactly the type of cookie I was looking for! Just made them for the first time, they are the perfect amount of crunchy for me but soft and chewy for my kids and husband. Thinking next time I will add more peanut butter and less chocolate chips as to me they taste just like a chocolate chip cookie….not enough peanutty taste. Will keep making these tho, recipe already bookmarked!5 stars

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