If you are looking for an extra large, extra thick cookie that is soft on the inside and crispy around the edges, check out these Thick and Chewy Peanut Butter Chocolate Chip Cookies! Not only is the name of the cookies a mouthful, but so are the cookies that are loaded with both peanut butter and semi-sweet chocolate chips! If you love a thick, chewy cookie with a nutty crunch, I also have a Copycat Levain Bakery Chocolate Chip Cookie recipe you will want to try!
Peanut Butter Chocolate Chip Cookies Ingredients & Smart Substitutions
- Butter: This cookie recipe is made with cold butter, which is important! Cold butter keeps the cookies nice and thick while still keeping them soft on the inside. I prefer unsalted butter; if using salted butter, you may want to lessen the amount of salt in the cookies.
- Sugar: Both brown sugar and granulated sugar are important ingredients in the cookies. You get the best of both worlds–I mean, sugars! The cookies are chewy and moist in the center due to the brown sugar, with slightly crispy edges and a balanced sweetness from the granulated sugar. For such a thick cookie, this is important.
- Eggs: You will need 2 large eggs, one whole egg and one egg yolk. Save the egg white from the second egg to use in another recipe like homemade almond paste.
- Flour: I added a little cake flour with the all-purpose flour to keep the cookies softer and lighter. If you don’t have any, it’s easy to ‘make’ cake flour to use. The cookies will still be delicious if using only all-purpose flour (substituting for the cake flour), but the texture might not be as soft.
- Chocolate Chips: I like semi-sweet chocolate chips in these cookies, but milk chocolate chips would also work. Or, substitute dark or white chocolate chips!
- Peanut Butter Chips: I added an equal amount of peanut butter chips to the cookies. But, it’s easy to customize the amount. If I want more peanut butter chips, I will just use 1 1/2 cups of those and only 1/2 cup chocolate chips. Or, the other way around. Do what tastes good to you!
Can I Add Nuts or Mix-Ins To Peanut Butter Chocolate Chip Cookies?
Sure! Although I think these cookies are pretty perfect as they are, you certainly can add nuts or mix-ins! Chopped walnuts, pecans, almonds, or macadamia nuts would be delicious. Or, try the cookies with shredded coconut. Candies like Reese’s Pieces, M&M’s, or chopped candy bars would also be good! If adding other mix-ins, you might want to reduce the amount of chocolate or peanut butter chips slightly to maintain the right dough consistency.
Checking Thick Cookies For Doneness
It can be a bit tricky when checking thick cookies like these for doneness. I first look to make sure that the edges are set. Then, to be sure, I use a food thermometer to check the internal temperature of the cookie. If you want a fudgier cookie, the temperature should reach 175°F, up to 200°F.
How To Store Thick and Chewy Peanut Butter Chocolate Chip Cookies
To store these cookies, first, let them cool completely. Next, store them in an airtight container at room temperature for 2-3 days (for best results), or up to a week. Warm up the cookies in the oven for a few minutes if preferred.
Freezing Thick and Chewy Peanut Butter Chocolate Chip Cookies
Freeze these extra-large, extra-thick cookies after they are baked. Or, freeze the cookie dough so it is ready to go when you are ready to enjoy freshly baked cookies! To freeze cookies:
- To freeze after being baked, let the cookies cool completely. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.
- To freeze the cookie dough, scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months, labeling and dating the container. When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time. This is my favorite way to enjoy freshly baked cookies! If I just need one (which you may, once you see how big they are!), I can just grab a ball of cookie dough from the freezer and bake it! Perfect!
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Thick and Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cut into cubes
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ⅔ cup (67 g) cake flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (168 g) semi-sweet chocolate chips
- 1 cup (168 g) peanut butter chips
Instructions
- Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer with the paddle attachment, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed until no visible butter chunks remain and the mixture is creamy.
- Add the egg and egg yolk and mix until combined.
- Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed, until combined.
- In a medium bowl, whisk together flour, cake flour, salt, baking powder, and baking soda.
- With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until mostly is incorporated.
- Add the chocolate chips and peanut butter chips. Mix just until the flour is fully incorporated and the chocolate and peanut butter chips are evenly distributed.
- Shape the dough into 8 large balls (about 6 ounces each).
- Place 4 cookie dough balls on the prepared baking sheet, spacing them out evenly.
- Bake in the preheated oven for about 12-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These cookies are incredible! The combination of chocolate chips and peanut butter chips is perfect. They’re thick, chewy, and just the right amount of sweet.
Elizabeth
I knew I would love these cookies since I love all things peanut butter! In fact, I would add more peanut butter chips in my cookies next time!
Bella
Absolutely love these cookies! They’re super thick and chewy with a great balance of chocolate and peanut butter flavors.
Annabelle
These cookies are perfect for someone with a sweet tooth who loves big, indulgent cookies.
Selena
These cookies are huge and packed with flavor! They’re thick, chewy, and have a great texture! Perfect for when you want a big, satisfying cookie.
