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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
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!
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.
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.
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.
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 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:
- Chocolate Chip Cookie Recipe: Thick N’ Chewy
- The Perfect Cookie Dough for “Stuffed Cookies”
- No-Bake Chocolate Peanut Butter Oatmeal Cookies
- Cheesecake Chocolate Chip Cookies
You got this.
Love you more than chocolate,
Karlynn
Thick & Chewy Peanut Butter Chocolate Chip Cookies
- 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 teaspoons vanilla extract
- 1/2 cup peanut butter creamy or chunky up to you
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups of semi-sweet chocolate chips
Instructions
- Pre-heat the oven to 375 degrees F.
- Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
- 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.
- 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.
- Place by rounded cookie scoop onto parchment lined baking sheets.
- Bake in the oven for 14-15 minutes, or until golden brown all over.
- Remove from the oven.
- The cookies should still be in a dome shape.
- 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.
- Leave the cookies on the trays to cool completely after flattening.
- Enjoy your super thick and chewy peanut butter chocolate chip cookies!
- Store in a container for 3-5 days, but I doubt they will last that long.
Nutrition Information
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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Gillian Nation says
These were amazing!!!! Literally the best cookies recipe i’ve ever made! ❤️ I love to bake, and have tried all sorts of cookie recipes, and these are by far my favorite!
Definitely be sure to under cook them… bake until the bottoms are just barley golden, and they will stay soft and chewy 🙂 also I used JIFFS peanut butter (which isn’t the healthiest) but was perfect! I can’t wait to make these again! Thank you so much!
Mike says
I made two batches of these, first one, baked for 14 minutes, the low side of the recommended time. Bottoms were burnt solid black and hard. Baked the second batch for 12 minutes. Same outcome. Bottoms burnt solid black and hard. No way this takes 14-15 minutes at 375°F. I don’t know what the time to bake should be, as I am hesitant to waste another batch.
I know my oven is the temperature that I set it to, as I have adjusted it to be the correct temperature, and have checked it against two known laser thermometers. I have a dial thermometer that I know to be accurate in the oven while pre-heating and baking.
Marc says
Really? I just made a batch and they turned out fine. I put two trays in, switched after 8 minutes, and then took them out after another 6. They seem like perfectly normal cookies to me; are you completely sure about your ovens temperature?
Karen Marshall says
Very odd. I cannot even begin to count how many times I have made this recipe and my bottoms have never burnt. I have a light colored baking sheet, cover it with parchment paper, scoop out my extra-large dome of dough, place my cookies in the oven and do not open the door until my timer rings at 15 minutes. I promptly remove them from the oven, slightly flatten them, and allow them to completely cool on the baking sheet. I hope you can get it figured out…cause this recipe really is soooo good. 🙂
Kat says
I haven’t made these yet BUT if you have a fan assisted (convection) oven then that could do it. We have a convection oven and any time I bake any cookie I bake it at 325 and low ball the time and just check and check that first tray to try and gauge what it is for my oven. My in laws have a regular oven and all food takes A LOT longer. So perhaps the kitchen magpie has a regular oven like my in laws 🙂 I wish you luck ❤️
Patricia says
Can you make the cookie dough days ahead then bake?
Cheryl says
Hey Mike, I weigh my dough out to 1.5 oz for each cookie then bake for 11 min. Perfect every time
Karlee says
Made these before a while ago, they were so tasty but im not sure if i chilled the dough. Do you need to chill the dough? If so how long ?
Susan Tubbesing says
If I double the peanut butter what will that do to the texture? I don’t want to lose the chewiness, which was great, but not peanut buttery enough….maybe cutting the chocolate chips will help focus on the peanut butter, as others have suggested.
Leigh Fields says
I recently took up the hunt for the perfect peanut butter chocolate chip cookies. I have about 20 recipes that I have found and tried to tweak to get that perfect cookie for my sweetheart that is a cookie fiend! Thank you for stopping the hunt for me! Whew! Only change i would ask, just a little more peanut buttery flavor. “Finger snaps” Go girl!
Nicole says
I haven’t made these yet as it is 8am on a Saturday and my husband wouldn’t be impressed if I wake him up so early lol. BUT when I saw you are in Edmonton I became super excited as I live in Sherwood Park (okay technically North Cooking Lake) so I know I can make these with your instructions! I will share the results later
Eugenie says
These were SO good. I’m usually terrible at making cookies – they’re either burnt, or too oily, etc. But these turned out amazingly. I love the tip about using an ice cream scoop and flattening after they come out.
You’ve upped my cookie game!!
Kathy says
No one has commented about using organic peanut butter which tends to be quite a bit thinner than non-organic. Do you think it will flatten out the cookies? Would like to try this recipe but am looking for some advice first.
Lauren says
Hey! I used two different types of natural peanut butter. The truly natural (just peanuts) is too oily for this recipe. The one I was successful with was the Skippy natural which isn’t totally natural but has way fewer additives.
jane dijong says
It’s delicious!! When I prepared the ingredients by accident I put baking powder (not on your list) as well as baking soda. But it’s still really good!! Thank you
Chisun Chun says
Was delicious, soft inside with a slight crunch to the outside. Followed recipe exactly except I used two stones to bake them so baked at 350° convection bake. It took me 14 minutes but I think 13 would be even better. Thanks for a real keeper!
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.
Maryanne says
Very good cookie!
I will definitely make them again!
Kim says
what size ice cream scoop? There are many sizes…
Rachelle says
Really yummy, but wayyyyy too many chocolate chips. Will half them next time. Otherwise, delicious! Chewy and wonderful.
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.
Linda Mizzi says
I don’t often comment on recipes I’ve tried but these are DELICIOUS, light with balanced flavour. Thank you
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.
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.
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.
Tracy says
My kids said they were the best cookies ever! Husband said nom, nom, nom as he grabbed a couple more. The dough was perfect, not sticky, perfectly scoopable. I used a 12 ounce bag of chocolate chips which was more than enough chocolate. I have a convection oven so I only needed to cook for 12 min for perfectly done cookies. Thanks for a great recipe. Definitely a keeper!
Dawn says
Delicious…but definitely needs more PB and I used 3/4 cup and 1 cup of Hershey’s chocolate chips.
Molly says
I am a private chef and these cookies are my client’s hands down favorite!! Fantastic recipe!!! Thanks!!
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!
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
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!
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 !!
Jane says
My oven runs really hot so I baked at 350 for 12 min…cookie perfection!
Breein Sharp says
These are really the best pb cookies ever!! My go to recipe. I used mini m&ms instead of chocolate chips ???
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.
Beata says
Loved these cookies! Great recipe! I might bake them a little shorter next time but the texture and flavor are just perfect!
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 .
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!
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!
Adela says
Great recipe so chewy I used a 3 tbsp ice cream scoop what size of scoop did you use thank you
Huma says
Made these with my 3 young boys as a treat for their dad (who loves peanut butter and was working extra hard one weekend). My boys (2, 6 & 8 years) absolutely loved making them almost as much as eating them. So good with loads of detailed tips that tell you a lot about the person who took the time to write and share this recipe. I thought the chocolate chips might be too much initially but oh no they were perfect 🙂 Maybe it’s down to personal taste – personally I loved them as did all my boys. Thank you for sharing!