These are THICK peanut butter chocolate chip cookies. These cookies have a chewy center, crisp edges, and are full of mini chocolate chips. They are baked into large bakery style cookies to have the chewiest center.
How To Make Peanut Butter Cookie Dough
This peanut butter cookie dough is actually super easy to make! Here are the steps to make it.
- Room temperature ingredients- Pull the butter and eggs out 2 hours before baking. Room temperature butter aerates a lot easier with the sugar compared to cold butter.
- Sift the dry ingredients together- This is important to make sure there are no lumps of flour. Use a sifter.
- Beat the butter and both sugars- Use a mixer and set a timer for 2 minutes. Beat on medium to really beat air into the butter.
- Add the rest of the wet ingredients- Add in peanut butter, vanilla, and eggs. Make sure to scrape the bowl to ensure everything is mixed together.
- Slowly add in dry ingredients- If you add it in all at once, it will be a bit messy! I usually add 1 cup at a time. Then, add in the mini chocolate chips.
- Chill the dough-The dough has to be chilled for 2 1/2 hours. This is necessary because dough is very sticky.
What Type Of Peanut Butter To Use?
This recipe uses regular creamy peanut butter from Jif or Skippy. I don’t suggest using a natural or organic peanut butter because the texture is completely different. Natural peanut butter isn’t as thick as the creamy kind.
You can use crunchy peanut butter, but it just adds a bit of a crunch to the cookies.
The Importance Of Chilling The Dough
I tested this recipe after checking on the dough after it chilled for 30 minutes, 1 hour, 1 1/2 hours, and 2 hours. All of those times, the dough was way too soft.
Soft or sticky dough means it is almost guaranteed to spread in the oven. Flat cookies are not what we want! These cookies are thick because they chill for so long.
It is hard to be patient, but it is worth it!
Scooping The Cookie Dough
First use 2 cookie sheets lined with silicone baking mats or parchment paper. I prefer baking mats because they are textured and it helps grip on to the dough as it bakes.
Then, use a large ice cream scoop to scoop the peanut butter chocolate chip cookies into large cookie dough balls. The cookies are best when baked into large cookies, they create a chewier center.
Since they are large cookies, place only 6 cookie dough balls per cookie sheet.
Baking The Bakery Cookies
Bake these cookies for 13-16 minutes. Bake these cookies until the edges are lightly golden brown.
Next, let the cookies sit on the hot cookie sheet for 4 minutes. This will allow the cookies to settle. At this point, top the cookies with extra mini chocolate chips.
Storing The Cookies
These cookies are best served warm, like most cookies! If you have any extras, store the cookies in an air tight container. They will stay soft up to 5 days. Keep them at room temperature to keep them soft.
Can These Cookies Be Frozen?
Yes! You can freeze the cookie dough ball or the actual cookies themselves.
Cookie dough balls- Let the dough chill for the 2 1/2 hours. Then, scoop the dough. Place the dough balls in an air tight container and store in the freezer. When you are ready to bake, let them sit at room temperature for 30 minutes. Then, bake!
Freezing the cookies- Once the cookies are done cooling from the oven, store the cookies in an air tight container. Let them come to room temperature before enjoying.
Other Cookie Recipes To Try
- Oatmeal peanut butter chocolate chip cookies
- Brown butter chocolate chip cookies
- Caramel chocolate chip cookies
- Butterscotch chocolate chip cookies
Peanut Butter Chocolate Chip Cookies
- 2 1/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 1 1/2 cups Brown sugar packed light or dark
- 1/2 cup White granulated sugar
- 1 cup Peanut butter creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1 3/4 cups Mini chocolate chips
- In a medium mixing bowl, sift together flour, baking soda and salt. Set aside
- Using a mixer, beat butter, brown sugar, and sugar together on medium for 2 minutes. The butter will be light and fluffy. Add in peanut butter and vanilla. Mix on medium until combined.
- Add in eggs one at time. Mix on medium until combined. Scrape bowl. Mix for 20 seconds. Slowly add in dry ingredients. Scrape bowl and mix again. Add in mini chocolate chips and stir to combine.
- Cover and chill dough for 2 1/2 hours. Then, preheat oven to 350°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
- Use a large ice cream scoop (3 TBSP) and scoop the dough. These make large cookies. (3-4 inch cookies) Place 6 dough balls per cookie sheet. Keep dough in fridge while cookies bake.
- Bake for 13-16 minutes. Bake until edges are lightly golden brown. If baking smaller cookies they will need 8-10 minutes baking time. Let cookies sit on the cookie sheet for 4 minutes. Top with extra mini chocolate chips while warm. Then, transfer to a cooling rack.