| prep time | cook time | servings | course |
|---|---|---|---|
5 minutes |
15 minutes |
16 |
dessert, snack |
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup peanut butter creamy or chunky up to you
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups of semi-sweet chocolate chips
- 1 cup Chopped nuts (your choice)
- Pre-heat the oven to 375 degrees F.
- Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
- Mix in the egg until combined, then add in the peanut butter and vanilla extract. Mix well.
- Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly.
- Mix in the chocolate chips by hand until evenly distributed throughout the dough.
- Scoop out mixture onto a piece of parchment paper, and form into an even log, about 2-3in in diameter. Place in freezer until firm but not frozen.
- From frozen, chop pucks or balls from the log about 2-3in wide (roughly ball-shaped).
- Place by rounded cookie dough onto parchment lined baking sheets.
- Bake in the oven for 15-18 minutes, or until golden brown all over.
- Remove from the oven.
- The cookies should still be in a dome shape.
- Using a flat spatula or egg flipper etc, press each cookie down until evenly flat. They should be about 1/2 inch to 3/4 inch thick.
- Leave the cookies on the trays to cool completely after flattening.
- Enjoy your super thick and chewy peanut butter chocolate chip cookies!
- Store in a container for 3-5 days, but I doubt they will last that long.