I like my cookies thick, thank very much 🙂 These do not disappoint! Peanut butter and mini chocolate chips come together to form these beauties. Ugh, they are soooo good… just not so good for my thighs (sigh). But maybe that’s why I named these THICK peanut butter chocolate chip cookies, get it?!
Ok, anyways… spring break is around the corner so I told myself I need to slow down the baking of goodies. So here is a perfect last treat to kick us off in the right direction. Plus, Easter is a few weeks away already and some of you give up sweets for lent so…. I’ll spare you the envy with delicious posts until then 🙂 For now, let’s go bake up these thick delights!
Note: This recipe made 1 1/2 dozen cookies and can easily be doubled if need be. Also, make the dough ahead of time because it needs to be refrigerated for 8 hours!
What you will need:
1/2 cup creamy peanut butter
1/4 cup butter at room temp
1/2 cup brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup mini semi sweet chocolate chips
In a large bowl, beat together the peanut butter, butter, brown sugar and egg until well combined. Set aside. In another bowl, whisk together the flour, salt, baking soda and chocolate chips. Pour dry ingredients into the wet and stir with a spatula until just combined.
Wrap dough in plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper. Form dough into balls and place on cookie sheet, then flatten a little bit with your fingers. Bake for 10-12 minutes and cool on a wire rack completely. Store covered at room temperature. Enjoy!