Thick, Chewy Peanut Butter Chocolate Chip Cookies

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I’m a thick and chewy cookie kinda gal. I’ve tried crispy and crunchy, thin and chewy, thick and cakey, undercooked, overcooked… any which way you can try a cookie, I’ve tried them that way.

Definitely a thick and chewy girl. Wait, I’m not saying that I’M thick and chewy. And although that’s debatable, I was talking about the cookies.

So when I saw these gems on Jessica’s blog I had stars in my eyes.

1Β  3
4Β  5

Stars in my eyes people. I’m talking serious cookies here.

These are super easy to whip up and you’re likely to have all the ingredients on hand. There’s no pesky refrigeration time for the cookie dough and no bringing the butter to room temperature. The cookies come out thick, chewy, melty and delicious and…

Like I said, STARS.

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Thick, Chewy Peanut Butter Chocolate Chip Cookies
adapted from here
makes about 18 cookies


8 tablespoons of butter, cut into 8 pieces
6 tablespoons of creamy peanut butter
1 cup all-purpose flour
1 cup whole wheat pastry flour (or sub for more AP flour)
1/2 teaspoons baking soda
1/4 heaping teaspoon salt
3/4 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 heaping cup chocolate chips


Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.

Add butter and peanut butter to a large microwave safe bowl, and heat in 30 second increments, stirring in between, until melted. Give the mixture a good whisk until combined and smooth. Let cool completely (pop into the fridge if you’re as impatient as me. Ps: I couldn’t wait for it to cool COMPLETELY, I proceeded with a slightly warm mixture and still yielded great cookies).

In a medium bowl, whisk the flours, baking soda and salt until combined and set aside.

In the bowl of the cooled butter/peanut butter mix, add sugars and whisk vigorously until they are combined and no lumps remain. Add the egg, egg yolk, and vanilla and stir until combined. Gradually add flour and mix until a dough forms (I used a rubber spatula and folded in the flour mixture in three parts until just combined). Fold in chocolate chips.

Shape the dough into a ball the size of a golfball (I weighed my dough and divided by 18 to ensure equal sized pieces; mine were about 54 grams each). Place on prepared baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool. Or not, your choice. πŸ˜‰

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34 thoughts on “Thick, Chewy Peanut Butter Chocolate Chip Cookies

  1. Christy says:

    I just found the cookie to make my linemen want to score 100% on every test! Its amazing what grown men will do for homemade sweets! Thank you!

  2. Shelby says:

    I’m so excited to try these out! I’ve never been much on baking (or cooking, for that matter), but I’ve been making slow attempts to improve on that; this seems like the perfect recipe to make my boyfriend & family proud.

    Thank you!

  3. T-Money says:

    These are big hit in my house, but being a fan of chunky peanut butter I used that instead of creamy. It adds a nice crunch to the cookies.

  4. kellycupcake says:

    excellent cookies. there’s no humidity in the house over winter so I had to add a splash pf milk to get the dough smooth, but excellent form, flavor and texture. a wonderful departure from the typical disappointing peanut butter cookie recipes

  5. cieraa says:

    If only I wasn’t allergic to peanuts… *drools*
    Does anyone know if they turn out as nice without peanut butter?

    • Ciera, I would suggest trying almond butter or hazelnut butter (or any nut butter not made with peanuts). They SHOULD work, although I haven’t tried with this recipe, I have subbed almond butter for peanut butter successfully in other recipes. If you try it, please let me know how it worked for you!

      • I just tried them with nutella. BEST IDEA EVER! Although I noticed afterwards that I used “Parisian browning agent” instead of Vanilla :S

        They still ended up great and I think the nutella for that. Definitely worth a try πŸ™‚

    • Jen, of course your mixer can be used! If I can avoid dirtying my mixer, I usually do but that doesn’t mean you can’t πŸ˜‰ Be sure not to overmix your dough. You don’t want tough cookies!

    • Erin, I usually have this problem 90% of the time. The culprit is usually too much butter (or butter with too low fat content) or not enough flour (at least with me). I don’t know how you measure you ingredients so you may have a completely different problem. Try using a cookie recipe that has weights and weighing your ingredients on a scale and see if that helps the problem. If not, it might be your oven or temp of cookie dough. I’ll be making these cookies again soon so I hope to post some weights.

    • Sherilyn, I’m not too sure. You can try other nut butters (almond, sunflower, hazelnut, etc) or biscoff spread. Other than that, I would suggest not making these if you don’t want to use anything close to peanut butter.

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  7. Isabella says:

    I made these cookies several years ago and they ruined all other cookies for me. No other cookie can come close to the perfection of these. I’m kind of nervous to make them again; I’m afraid they won’t live up to how I remember they were. But I think I’ll give it a try.

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