Thick & Chewy Peanut Butter Chocolate Chip Cookie Recipe

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4.56 from 18 reviews

Thick & Chewy Peanut Butter Chocolate Chip Cookie Recipe

Eileen Gray

Perfectly thick and chewy peanut butter cookies loaded with chocolate chips and honey roasted peanuts.

Prep Time30

Bake Time10

Total Time10

Servings:48 cookies

Ingredients

10 ounces all-purpose flour (2 cups, see note)
½ teaspoon baking soda
½ teaspoon table salt
4 ounces unsalted butter (at room temperature)
8 ounces dark brown sugar (1 cup)
4 ounces granulated sugar (½ cup)
3 ounces honey (¼ cup)
9 ounces peanut butter (1 cup)
2 large eggs
2 teaspoons vanilla extract
10 ounces chocolate chips (1 ⅔ cup)
4 ounces honey-roasted peanuts (1 cup, chopped)

Instructions

Preheat the oven to 350 °F. Line 2 half sheet pans with parchment paper or silicone baking mats.
In a bowl, whisk together 10 ounces all-purpose flour, ½ teaspoon baking soda, ½ teaspoon table salt and set aside.
In a mixer bowl, beat 4 ounces unsalted butter, 8 ounces dark brown sugar, 4 ounces granulated sugar until light and creamy. Add 3 ounces honey and 9 ounces peanut butter and mix to combine. Add 2 large eggs and 2 teaspoons vanilla extract. Turn off the mixer and scrape the bowl. Add the dry ingredients and turn the mixer to low speed until the flour is partially incorporated. Add 10 ounces chocolate chips and 4 ounces honey-roasted peanuts. Increase speed to medium and mix just until combined.
Use a #40 scoop (3/4 oz) or tablespoon to scoop the dough into 1.5" balls. Place the cookie balls onto the sheet pan, spacing them 2" apart. At this point some or all of the cookie balls can be frozen to be baked later.
Bake until the edges of the cookies are beginning to brown and the tops are lightly puffed and still soft, about 10 minutes. Cool for 5 minutes before transferring to a cooling rack.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

To work ahead, line the cookie balls onto a sheet pan and freeze until firm. Transfer the cookies balls to a freezer bags and store in the freezer for up to 2 months. To bake, place the frozen cookie balls onto a sheet pan and leave at room temperature while the oven preheats. Bake as directed.

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