Thick and Chewy Peanut Butter Chocolate Chip Cookies

Why You’ll Love This Recipe
Thick and Chewy Peanut Butter Chocolate Chip Cookies are the ultimate comfort treat, combining rich, nutty peanut butter with gooey chocolate chips in every bite. These cookies are soft, thick, and perfectly chewy—ideal for peanut butter lovers who crave a bakery-style cookie at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
salt
unsalted butter, softened
granulated sugar
brown sugar
creamy peanut butter
large eggs
vanilla extract
semi-sweet chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the creamy peanut butter and mix until fully incorporated.

Beat in the eggs one at a time, then add the vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in the chocolate chips evenly throughout the dough.

Scoop large mounds of dough onto the prepared baking sheet, spacing them a few inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden but the centers look slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Use crunchy peanut butter for added texture.
Add chopped roasted peanuts for an extra nutty bite.
Swap semi-sweet chocolate chips for dark chocolate or milk chocolate.
Drizzle melted chocolate over cooled cookies for a decorative finish.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep them extra soft, add a slice of bread to the container.
Freeze baked cookies for up to 3 months; thaw at room temperature.
Warm in the microwave for 5-10 seconds for that fresh-from-the-oven taste.

FAQs

Can I use natural peanut butter?
It’s best to use regular creamy peanut butter; natural peanut butter can make the dough too oily or crumbly.

Why are my cookies dry?
Avoid overbaking—take them out when the centers look slightly underdone. They’ll continue to set as they cool.

Can I make the dough ahead of time?
Yes! Chill the dough for up to 2 days or freeze it in scoops for quick baking later.

Do I need to chill the dough?
Not necessary, but chilling can help prevent spreading if you want thicker cookies.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for similar results.

Conclusion

Thick and Chewy Peanut Butter Chocolate Chip Cookies are everything a cookie should be—rich, soft, and packed with peanut butter and chocolate goodness. Bake a batch for an afternoon treat, a bake sale, or just because you deserve something delicious. They’re sure to become a favorite in your cookie rotation!

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