Thick & Chewy Peanut Butter Chocolate Chip Cookies
These AMAZING peanut butter chocolate chip cookies are simply out of this world, crazy good! Thick and chunky with a delicious chewy moistness in the centre! An easy, quick and perfect treat for anyone who loves a sweet pick-me-up.
You’d probably never expect that my first recipe post after this quiet absence, would be on something as simple as these thick, chewy peanut butter chocolate chip cookies.
It’s just that I had only begun to realise, over the course of this summer, how crazy my family was over cookies. I hate to admit it, but if anyone’s noticed, I am sorely lacking in cookie recipes on my blog. It’s not for a lack of love for cookies, believe me, because I am equally smitten as everyone else in my family.
I first discovered real cookie love when I sunk my teeth into a CLASSIC CHOCOLATE CHUNK® cookie made by Cookies by George. George’s cookies are the ultimate standard that I’ve always aspired to recreate at home! It’s too bad we don’t have a Cookies by George in Singapore, that would be a dream come true for me!
I’ve obviously got room to go towards creating my ultimate George’s cookie twin. But here’s a start, I hope, with what I can only describe as lip smacking, finger licking, super good, thick and chewy peanut butter chocolate chip cookies.
So, I just have to ask, my dear readers, what are cookies to you? Oh, do tell… I’d love to hear your stories!
For me, cookies are the snappiest treats I bake when I need something homemade that’s quick and easy to gift someone. Cookies are my pick-me-ups when I’m running on empty, and badly need a sugar whoosh to get me through the rest of my day. Cookies are the first things I pack when I’m about to go on walks and hikes.
How can I avoid my cookies from spreading thin during baking?
I can’t guarantee that your cookies won’t spread thin (they’ll still be awfully delicious, that much I can say!) once in a hot oven. I’ve been putting together this cookie dough in my brother’s kitchen in Canada where the temperature is a dry and cool 19°C. But I know that it’s going to be a totally different ball game when I get back to Singapore where it’s a humid and warm 27°C indoors!
In any case, I highly recommend chilling your cookie dough in the refrigerator for at least 30 minutes. One of our readers here highly recommended that you freeze the cookie dough for at least 2 hours. Do this after you’ve shaped into balls. If that still doesn’t quite resolve the spreading, then tweak the recipe, cutting back a bit on the butter or increasing the flour by 2 to 3 tbsps.
- 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)
- Pre-heat the oven to 190°C (375° F). Line a baking tray with baking or parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.