Thick & Chewy Peanut Butter Chocolate Chip Cookies
How to make decadent Thick & Chewy Peanut Butter Chocolate Chip Cookies with my method that makes perfect cookies every time!
Servings: 16
Calories: 321kcal
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 large egg
- 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 of 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
Calories: 321kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 209mg | Potassium: 212mg | Fiber: 2g | Sugar: 22g | Vitamin A: 205IU | Calcium: 34mg | Iron: 2.2mg