These are seriously the ULTIMATE peanut butter cookies. Soft, chewy, pudgy, extra thick and packed with a double dose of peanut butter thanks to a ton of peanut butter in the batter and peanut butter chips.
If you’re the type of person who can eat peanut butter by the spoon and like your cookies extra soft – then these are the cookies of you’re dreams. They’re basically the chewiest, pudgiest peanut butter cookies imaginable, and they’re filled with peanut butter chips too. I sometimes find that peanut butter cookies can be too dry, or lack the flavor that I’m looking for. But not these peanut butter chip cookies. They’re perfection.
To ensure that the cookies are flavorful, there’s a few key ingredients. First, we’re using more peanut butter than butter so that there’s enough of a peanut butter flavor to satisfy even the biggest peanut butter lover. Then we’re using brown sugar for its caramel flavor. Then for an extra dose of peanut butter – the peanut butter chips of course.
But I truly think the real star of the show is the soft, chewy texture. If a peanut butter cookie is dry and crunchy, it’s the last thing I want to eat. So this for me was key. To ensure super softcookies:
- We need just the right amount of flour – 1 ⅓ cups. Make sure to give the flour a whisk first, then spoon it into a dry measuring cup and level off the top. If you just scoop it from the bag/ Tupperware, you’ll over measure. Or use a weigh scale – it’ll be 5.6 oz or 166 grams.
- Adding a little cornstarch helps to create that melt in your mouth consistency
- Chilling the dough for at least 1 hour keeps them thick.
- And then slightly underbaking the cookies keeps them soft. The tops should look just set when you take them out of the oven. They’ll continue to bake a little as they cool on the baking sheet.
Since I wanted these cookies to be bakery-style (aka quite large), you’ll form them into balls about 2-3 tablespoons in size after chilling the dough. Then press them down just slightly before baking. You can see how mine looked below. They’ll bake for about 12-14 minutes, or until the tops look just set. And then when they come out of the oven I like to pop a few extra peanut butter chips on top of each cookie for visual appeal (and extra chips).
Note that this recipe will make about 16-18 large cookies, or you could make about 32-36 smaller cookies about 1 tablespoon in size that would bake for 8-10 minutes. You could also double the recipe for an extra big batch too, if you ‘re needing lots of cookies.
Thick, chewy, extra soft – these are definitely the ultimate peanut butter cookies. The extra peanut butter in the batter and the peanut butter chips make them perfect for peanut butter lovers. And if you want a cookie that packs a peanut butter punch and maintains an incredible texture, then this is the recipe.
Peanut Butter Chip Peanut Butter Cookies
- ½ cup unsalted butter
- ¾ cup brown sugar
- ⅓ cup white sugar
- ¾ cup peanut butter*
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup peanut butter chips plus more for the top of each cookie
- In a large bowl beat together the butter, brown sugar and white sugar until fluffy.
- Beat in the peanut butter. Then mix in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch baking soda and salt.
- With the mixer on low speed, beat the flour mixture into the peanut butter mixture about ½ at a time.
- Turn off the mixer and stir in the peanut butter chips.
- Cover the bowl with plastic wrap, and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper.
- Form the dough into balls about 2-3 tablespoons in size* (I got 17 total) and place 2 inches apart on the cookie sheets. Flatten the cookies just slightly.
- Bake 1 sheet at a time on the middle rack of the oven for 12-14 minutes, or until the tops look just set.
- Remove from the oven and optionally dot the top of each cookie with a few extra chocolate chips.
- Cool the cookies on the cookie sheet for 10 minutes, before transferring to a wire rack to continue cooling.
- Do not use homemade or natural peanut butter as it can separate. I always use classic, smooth peanut butter - such as Kraft, Skippy or Jiff.
- For smaller cookies, form the dough into balls about 1 - 1.5 tablespoons in size. Bake on for 8-10 minutes, or until the tops are just set.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Baked and cooled cookies can be frozen for up to 2 months in an airtight container, then thaw in the fridge. Bring to room temperature before enjoying.
- Cookie dough balls can also be frozen in a freezer bag for up to 2 months. Bake cookies from frozen - they'll need 1-2 minutes longer.
- Nutrition information is based on 1 cookie, with the recipe yielding 18 cookies total.