Thick & Chewy Peanut Butter Chocolate Chip Cookies
User Reviews
4.7
Thick & Chewy Peanut Butter Chocolate Chip Cookies
Description
This recipe for Thick & Chewy Peanut Butter Chocolate Chip Cookies starts by creaming softened butter with packed brown sugar, then adding an egg and vanilla extract for moisture and flavor. Peanut butter, either creamy or chunky, is mixed in to provide richness and a nutty base. Dry ingredients including flour, baking soda, and salt are whisked separately before combining with the wet mixture.
After folding in semi-sweet chocolate chips by hand, the dough is portioned using an ice cream scoop to ensure uniform cookie size. Cookies are baked at 375°F until golden brown but still domed. While warm, the cookies are gently pressed down flat with a spatula to about 1/2 to 3/4 inch thickness, creating the signature chewy texture.
The result is a cookie with a soft center and firm edges, balancing peanut butter and chocolate flavors well. These cookies work well as a dessert or snack with beverages like milk or coffee.
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 egg large
- 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 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
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 26mg | 9% |
| Sodium | 209mg | 9% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 205IU | 4% |
| Calcium | 34mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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