Thick Peanut Butter Chocolate Chip Cookies
User Reviews
4.8
Thick Peanut Butter Chocolate Chip Cookies
Description
The dough is prepared by creaming together smooth peanut butter, softened salted butter, and lightly packed brown sugar until light. An egg is added for binding and moisture. Dry ingredients—flour, salt, and baking soda—are whisked separately and then combined with the wet mixture along with mini chocolate chips. The dough can be refrigerated either as a log or scooped dough balls, improving flavor depth and managing spread during baking.
The method supports shaping the dough into logs for slicing or portioning into balls, both chilled before baking to achieve thick cookies with a tender crumb. Choice of chocolate chips or chopped chocolate can vary, adapting sweetness intensity and texture.
After baking, cookies should cool completely before storing to retain texture. The recipe notes suggest storage in airtight containers with parchment layers and timing for freshness retention and freezing options.
Ingredients
- ½ cup peanut butter smooth
- ¼ cup butter salted, softened
- ½ cup brown sugar lightly packed
- 1 large egg room temperature
- 1 cup all-purpose flour at least 11% protein
- 1 pinch salt
- ½ teaspoon baking soda
- ¾ cup semi sweet chocolate chips mini
*If you use unsalted butter then add 1/4 teaspoon of salt instead of a pinch.
Instructions
- In a medium bowl whisk together the flour, salt and baking soda then stir in the chocolate chips.
- In a medium bowl, on medium speed cream until light the peanut butter, butter and sugar, add the egg and beat to combine well.
- Add the dry ingredients to the creamed mixture and combine well with a wooden spoon. If you have a stand mixer then you can do this with the flat beater attachment on low speed, do not over beat.
- The dough can be chilled two ways, one you can shape the dough into a log approximately 8 x 2½ inches (20 x 6 cm) wrap it well with plastic wrap and refrigerate for at least one hour or even over-night.
- Shape the dough into a log, approximately 8 x 2 1/2 inches (20 x 6 cm) and wrap with plastic, refrigerate at least 1 hour or even over-night.
- Or you can form the dough into cookie dough balls using a large cookie scoop if you want, place the dough balls on the parchment paper lined baking sheets, cover with plastic wrap and refrigerate.
- Remove the log or balls from the fridge, cut the log into 1/2 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place them on the parchment paper lined baking sheets, gently make fork markings with a fork lightly dipped in flour so the dough doesn’t stick. Do the same with the cookie dough balls.
- Refrigerate the unbaked cookies for 15-20 minutes while the oven is pre-heating.
- Pre-heat oven to 350F (180C) while the cookies are in the fridge.
- Bake for approximately 10-12 minutes. Let cool 10 minutes on the pan then move to a wire rack to cool completely before eating. Enjoy!
Notes
- Refrigerate dough for at least 8 hours to intensify flavor, though 1 hour also works.
- Use regular peanut butter (not natural) to prevent excess spreading due to oil content.
- Dough can be stored covered in the fridge for 2-4 days or frozen for longer keeping.
- Cookies maintain freshness up to five days at room temperature when stored airtight with parchment layers; avoid refrigeration for best texture.
- Freeze cookie dough slices on a parchment-lined sheet before bagging for convenience and baking later.
- Baked cookies freeze well for up to 2-3 months when fully cooled and stored airtight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 102mg | 4% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 111IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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