Thick & Chewy Peanut Butter Chocolate Chip Cookies

These AMAZING peanut butter chocolate chip cookies are simply out of this world, crazy good! Thick and chunky with a delicious chewy moistness in the centre! An easy, quick and perfect treat for anyone who loves a sweet pick-me-up.

You’d probably never expect that my first recipe post after this quiet absence, would be on something as simple as these thick, chewy peanut butter chocolate chip cookies.

It’s just that I had only begun to realise, over the course of this summer, how crazy my family was over cookies. I hate to admit it, but if anyone’s noticed, I am sorely lacking in cookie recipes on my blog. It’s not for a lack of love for cookies, believe me, because I am equally smitten as everyone else in my family.

I first discovered real cookie love when I sunk my teeth into a CLASSIC CHOCOLATE CHUNK® cookie made by Cookies by George. George’s cookies are the ultimate standard that I’ve always aspired to recreate at home! It’s too bad we don’t have a Cookies by George in Singapore, that would be a dream come true for me!

I’ve obviously got room to go towards creating my ultimate George’s cookie twin. But here’s a start, I hope, with what I can only describe as lip smacking, finger licking, super good, thick and chewy peanut butter chocolate chip cookies.

So, I just have to ask, my dear readers, what are cookies to you? Oh, do tell… I’d love to hear your stories!

For me, cookies are the snappiest treats I bake when I need something homemade that’s quick and easy to gift someone. Cookies are my pick-me-ups when I’m running on empty, and badly need a sugar whoosh to get me through the rest of my day. Cookies are the first things I pack when I’m about to go on walks and hikes.

How can I avoid my cookies from spreading thin during baking?

I can’t guarantee that your cookies won’t spread thin (they’ll still be awfully delicious, that much I can say!) once in a hot oven. I’ve been putting together this cookie dough in my brother’s kitchen in Canada where the temperature is a dry and cool 19°C. But I know that it’s going to be a totally different ball game when I get back to Singapore where it’s a humid and warm 27°C indoors!

In any case, I highly recommend chilling your cookie dough in the refrigerator for at least 30 minutes. One of our readers here highly recommended that you freeze the cookie dough for at least 2 hours. Do this after you’ve shaped into balls. If that still doesn’t quite resolve the spreading, then tweak the recipe, cutting back a bit on the butter or increasing the flour by 2 to 3 tbsps.

INGREDIENTS

• 1/2 cup butter, at room temperature
• 3/4 cup light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/2 cup smooth (or chunky) peanut butter
• 1 1/4 cup plain flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips (use bitter-sweet or semi-sweet)

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