PREP TIME: 10 MINS | COOK TIME: 12 MINS | CHILLING TIME: 1 HR 15 MINS | TOTAL TIME: 22 minutes | SERVINGS: 14 cookies
These are the best peanut butter chocolate chip cookies! Thick, decadent, and absolutely amazing! If you enjoy cookies, I am pretty sure that you’ll dig these divine cookies. Made with just a few simple ingredients and ready in no time, these thick peanut butter cookies filled with chocolate chips are to die for!
INGREDIENTS
1 egg, at room temperature
1/4 c. butter (salted) softened (if using unsalted butter, add 1/4 tsp salt)
1/2 c. peanut butter
1/2 c. brown sugar, lightly packed
1 c. flour
3/4 c. mini semi-sweet chocolate chips
1/2 tsp baking soda
1 pinch salt
How to make Thick Peanut Butter Chocolate Chip Cookies
Step 1: Place the peanut butter, butter, sugar, and add egg in a medium bowl. Mix well until light.
Step 2: Combine the flour, salt, and baking soda in a medium bowl, then fold in the chocolate chips.
Step 3: To the creamed mixture, add the whisked ingredients and mix well using a wooden spoon.
Step 4: Form the mixture into about 8 x 2 1/2 inches (20 x 6 cm) log, then wrap the log with plastic and keep it in the fridge for at least an hour or up to overnight. Alternately, you can shape the mixture into golf ball size dough balls (or larger), lay them on cookie sheets, and place them in the fridge.
Step 5: When ready to bake, take the log or ball out of the fridge. Slice the log into 1/4 inch pieces using a sharp knife and place it on parchment paper-lined cookie sheets. Using a lightly floured fork, flatten the dough balls. Let them sit in the fridge for about 15 minutes, then bake for about 10 to 12 minutes in a preheated 350 degrees F or 180 degrees C oven.
Step 6: Remove from the oven when done and allow the cookies to cool fully before serving. Enjoy!
NUTRITION FACTS:
Calories: 223 kcal, Carbohydrates: 22g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 121mg, Potassium: 156mg, Fiber: 1g, Sugar: 13g, Vitamin A: 125IU, Calcium: 22mg, Iron: 1.5mg
Ingredients
- 1 egg, at room temperature
- 1/4 c. butter (salted) softened (if using unsalted butter, add 1/4 tsp salt)
- 1/2 c. peanut butter
- 1/2 c. brown sugar, lightly packed
- 1 c. flour
- 3/4 c. mini semi-sweet chocolate chips
- 1/2 tsp baking soda
- 1 pinch salt
Instructions
Step 1: Place the peanut butter, butter, sugar, and add egg in a medium bowl. Mix well until light.
Step 2: Combine the flour, salt, and baking soda in a medium bowl, then fold in the chocolate chips.
Step 3: To the creamed mixture, add the whisked ingredients and mix well using a wooden spoon.
Step 4: Form the mixture into about 8 x 2 1/2 inches (20 x 6 cm) log, then wrap the log with plastic and keep it in the fridge for at least an hour or up to overnight. Alternately, you can shape the mixture into golf ball size dough balls (or larger), lay them on cookie sheets, and place them in the fridge.
Step 5: When ready to bake, take the log or ball out of the fridge. Slice the log into 1/4 inch pieces using a sharp knife and place it on parchment paper-lined cookie sheets. Using a lightly floured fork, flatten the dough balls. Let them sit in the fridge for about 15 minutes, then bake for about 10 to 12 minutes in a preheated 350 degrees F or 180 degrees C oven.
Step 6: Remove from the oven when done and allow the cookies to cool fully before serving. Enjoy!
