Thick & Chewy Peanut Butter Chocolate Chip Cookies

These AAAAAAAMAZING peanut butter chocolate chip cookies are simply out of this world, crazy good! If you love your cookies thick and chunky, with a delicious chewy moistness in the centre, you have to get to baking these right away! An easy, quick and perfect treat for anyone who loves a sweet pick-me-up!


  • 1/2 cup butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup smooth (or chunky) peanut butter
  • 1 1/4 cup plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips (use bitter-sweet or semi-sweet)


  1. Pre-heat the oven to 190°C (375° F). Line a baking tray with baking or parchment paper.
  2. In an electric mixer (or with a hand-held mixer) fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined, about 2 to 3 minutes.
  3. Add the egg, and beat on low speed (mixture will curdle at first) until mixture comes together and is well combined. Add the peanut butter and vanilla extract. Beat for about one minute to combine well.
  4. Sift together the flour, baking soda and salt. Pour into the butter mixture, beat on low speed until flour mixture is fully incorporated and comes together as cookie dough. Add the chocolate chips and mix with a spatula/long spoon by hand until evenly distributed throughout the dough. Refrigerate the dough for at least 30 minutes.
  5. Using an ice-cream scoop, fill scoop with cookie dough and level with a spatula or flat blade. Release cookie dough from the scoop onto the prepared pan, spacing each about 1 1/2 to 2 inches apart.
  6. Bake for 12 minutes, or until the cookies turn golden brown around the edges, and with a few uneven brown spots on top. Remove from the oven. The cookies should still be slightly dome-shaped, are very soft and fragile. DO NOT REMOVE from the baking tray at this point.
  7. Using a flat spatula, press down lightly on each cookie until evenly flat and to your desired thickness, about 1/2 to 3/4 inch thick (or make thicker/thinner as desired).
  8. Leave the cookies to cool completely on the baking tray after flattening for 10 to 15 minutes, or until firm enough to handle. Transfer to a cooling rack. Make the next batch of cookies with remaining cookie dough until it is used up.
  9. Once completely cooled, store cookies in an air-tight container in a dry, cool place. These cookies will keep well for 3 to 5 days.


After shaping cookie dough into balls, freeze for at least 2 hours to help reduce spreading.