Ingredients
– 1 cup softened butter – Creates a rich, tender crumb and helps achieve that signature chewiness by trapping air during creaming.
– 1 cup creamy peanut butter – Provides intense nutty flavor and moisture for thick texture; use natural for a healthier option.
– 1 cup granulated sugar – Adds sweetness and crisp edges while aiding in browning.
– 1 cup brown sugar – Contributes to the soft, chewy centers with its molasses content.
– 2 eggs – Bind the dough and add structure for cookies that hold their shape.
– 2 teaspoons vanilla extract – Enhances overall flavor, balancing the nuttiness.
– 2 ½ cups all-purpose flour – Forms the base structure; spoon and level for accuracy to prevent spreading.
– 1 teaspoon baking soda – Leavening agent that promotes spreading and lift for thick results.
– ½ teaspoon salt – Balances sweetness and amplifies flavors.
– 2 cups semi-sweet chocolate chips – Melty pockets of chocolate that make every bite irresistible.
Instructions
1-First Step: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking for chewy peanut butter cookies. Gather all ingredients at room temperature for smooth mixing.
2-Second Step: In a large bowl, use an electric mixer to cream 1 cup softened butter, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 cup brown sugar. Beat on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down sides to incorporate everything fully. This step aerates the dough, key for thick cookies.
3-Third Step: Add 2 eggs one at a time, beating well after each. Mix in 2 teaspoons vanilla extract until smooth. The mixture should look glossy and combined, about 1 minute more.
4-Fourth Step: In a separate bowl, whisk together 2 ½ cups all-purpose flour (spooned and leveled), 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add dry ingredients to the wet mixture on low speed. Mix just until no flour streaks remain, avoiding overmixing to keep texture soft.
5-Fifth Step: Fold in 2 cups semi-sweet chocolate chips by hand with a spatula. Distribute evenly for chocolate in every bite. If dough feels soft, chill for 15-30 minutes to firm up for thick peanut butter cookies.
6-Sixth Step: Scoop tablespoon-sized dough balls (about 1.5 tablespoons each) onto prepared sheets, spacing 2 inches apart. For extra thickness, roll gently and press lightly with fork for classic crisscross pattern. Yield: about 48 cookies.
7-Seventh Step: Bake one sheet at a time in the middle rack for 10-12 minutes. Edges turn golden brown while centers stay soft and pale. Rotate sheet halfway for evenness. For more chew, pull at 10 minutes.
8-Final Step: Cool cookies on sheets for 5 minutes to set, then transfer to a wire rack. Enjoy warm for maximum meltiness. Store as detailed later. Total time: 30 minutes prep + 20-25 minutes baking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Chill dough at least 30 minutes to prevent spreading and ensure thick, chewy results.
🔍 Use natural peanut butter sparingly as it can make cookies drier – creamy works best.
💎 For extra chew, press extra chips on top before baking and store with bread slice.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg