Chocolate Chip Peanut Butter Cookies – Deliciously thick and chewy cookies that are loaded with peanut butter flavour, and full of chocolate chips!
Who doesn’t love a good peanut butter cookie??
Today, I bring you my favourite peanut butter cookie recipe. These cookies are thick, soft and chewy on the inside, crispy on the outside. They’re loaded with peanut butter flavour, and stuffed full of chocolate chips. They also have a surprise peanut butter centre.
I absolutely love them, and so does the family!
How to make Chocolate Chip Peanut Butter Cookies
Ingredients you’ll need:
- plain OR all-purpose flour
- baking powder
- baking soda
- cornflour OR cornstarch
- salt
- unsalted butter
- caster OR granulated sugar
- light brown sugar
- large egg
- vanilla extract
- smooth peanut butter
- chocolate chips
To make these cookies, simply start off by scooping out 16 teaspoons of peanut butter, and placing them onto a baking tray lined with parchment paper or a silicone mat. Freeze until solid – about 1 – 2 hours.
Next, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate bowl, whisk together the butter and sugars until combined. Add the egg, vanilla, and peanut butter, and mix until combined. Add the dry ingredients and mix until just combined, then fold in the chocolate chips.
Next, roll the cookie dough into 2oz balls, and flatten them out. Place the frozen peanut butter into the centres, then roll the dough back into balls. Place them onto a baking tray lined with parchment paper or a silicone mat.
Bake for 10 – 12 minutes. Do not over-bake, they will firm up as they cool. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Chocolate Chip Peanut Butter Cookies are:
- super quick and easy to make
- deliciously thick and chewy
- loaded with peanut butter flavour
- filled with a creamy peanut butter centre
How long will these peanut butter cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Prefer freshly baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
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Chocolate Chip Peanut Butter Cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) caster/granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ cup (125g) smooth peanut butter
- 1 cup (175g) chocolate chips, plus extra for topping
- 16 teaspoons smooth peanut butter
Instructions
- Scoop out 16 teaspoons of peanut butter, and place them on a baking tray lined with parchment paper or a silicone mat. Freeze until solid – at least 1 hour.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, vanilla, and peanut butter, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 2oz balls, and flatten them out. Place the frozen peanut butter into the centres, then roll the dough back into balls. Place onto the prepared baking tray, and press the extra chocolate chips on top.
- Bake for 10 – 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I had the same experience as Robin. The cookie dough seemed dry, but I proceeded with the recipe. All the cookies stayed in a mound.
Too much flour can cause a dry, crumbly cookie dough. Be sure to weigh out your ingredients on a scale instead of using cups – more accurate. Add milk, 1 teaspoon at a time, until the dough is the right consistency, but not sticky.
Does the peanut butter center help them spread in the oven? I baked one without and pressed it down after baking since it hadn’t changed shape. Delicious either way!
Hi Robin! I haven’t made this recipe without the peanut butter centres, and they spread out in the oven. They are quite a thick cookie, but should definitely spread out whilst baking.
Too much flour can cause cookies not to spread at all in the oven. If you’re not already, I always recommend using scales instead of measuring cups 🙂
Enjoy!
Interesting! I did weigh everything out but they stayed in perfect mounds. I’ll have to try them filled and see if it changes!
Are corn flour and corn starch the same thing?
Yes.
Marsha, these cookies could not look more perfect! Be still my PB + chocolate lovin’ heart! They look so amazingly golden, moist, and just the right amount of dense. Pinned! Wishing you and your family an amazing weekend! 🙂
Thanks, Demeter!