Big Thick Peanut Butter Chocolate Cookies
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
14 mins
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Additional Time
30 mins
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Total Time
1 hr 4 mins
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Servings
17 cookies
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Calories
424 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Big Thick Peanut Butter Chocolate Cookies
Description
Big Thick Peanut Butter Chocolate Cookies blend peanut butter and butter with brown and granulated sugar, creating a rich and fluffy base. The dough incorporates cornstarch along with baking soda to produce a tender, thick cookie with a slightly chewy center. Chopped chocolate pieces are mixed in for bursts of melted chocolate. After chilling the dough for at least 30 minutes, shaping into large ⅓ cup balls and baking at 350°F yields soft cookies with well-defined edges. Sprinkling sea salt before baking is optional but adds a savory contrast.
The balance of peanut butter and chocolate in these cookies offers a familiar yet indulgent flavor profile. Baking just until set keeps the centers soft. Cookies are best enjoyed fresh but will keep at room temperature for a week covered. The recipe suggests using classic creamy peanut butter instead of natural varieties for consistent results and allows for variation in chocolate type.
Follow the steps to chill, scoop, and space dough balls properly on parchment-lined sheets to ensure even baking and thickness. This recipe is ideal for those looking to bake rich, thick peanut butter chocolate cookies with a tender crumb and satisfying texture.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup peanut butter creamy
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 1 egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 8 oz chocolate coarsely chopped, bars
- sea salt optional, for sprinkling on top
Instructions
- Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
- Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
- Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough is chilled, remove from refrigerator and scoop into large ⅓-cup sized balls and roll between your palms to make a smooth ball.
- Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
- Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
- Classic creamy peanut butter is recommended over natural varieties that separate, to achieve the proper texture and flavor.
- Semisweet chocolate bars are preferred, but milk chocolate or other chocolates can be substituted.
- Cookie dough can be prepared and refrigerated tightly covered for up to 5 days before baking.
- Baked cookies store well in an airtight container at room temperature for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 424kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 212mg | 9% |
| Potassium | 229mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 353IU | 7% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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