Thick-style cookies are loaded with chunks of chocolate and peanut butter cups. These cookies are absolutely irresistible and will become a regular go-to for cookie baking.
Calling all busy moms with treat-loving kiddos (like me)! Imagine whipping up a batch of cookies that are guaranteed to disappear faster than you can say “milk”? Thick peanut butter cup chocolate chunk cookies are here to be your new baking hero—trust me, they are *that* good!
These cookies aren’t just any old run of the mill cookies. They’re packed with flavor and fun, offering a winning combination that any chocolate and peanut butter lover will crave. Each thick, soft, and chewy base is studded with melty chocolate chunks and bursts of creamy peanut butter goodness.
But it is not just the super addicting taste. These cookies really are relatively simple to make, requiring just a few basic ingredients and some mixing magic. No complicated steps or fancy equipment needed – just throw everything together and let the oven do its work.
And let’s not forget the most important part: happy kids & family! The sweet and salty combo of peanut butter and chocolate is a classic crowd-pleaser, while the chewy texture and surprise pockets of melty chocolate are sure to spark smiles all around. Plus, they’re perfect for lunchbox treats, after-school snacks, or even weekend baking adventures with your little bakers.
Ingredients
Dry Ingredients:
- All-purpose flour: Provides structure and foundation for the cookie dough.
- Baking soda: Creates leavening, helping the cookies rise and become fluffy.
- Salt: Enhances overall flavor and balances sweetness.
Wet Ingredients:
- Unsalted butter: Adds richness, moisture, and tenderness. Room temperature butter creams better for a smooth dough.
- Granulated sugar: Provides sweetness and aids in creaming with butter.
- Light brown sugar: Adds complex sweetness, caramel notes, and moisture.
- Egg: Binds ingredients together and adds moisture.
- Vanilla extract: Enhances flavor and aroma.
Chocolate Add-Ins:
- Chocolate chunks: Melts partially for gooey chocolate bits.
- Peanut butter cups: Adds peanut butter flavor and texture with each bite. Mini size or regular cups work well.
How to Make Thick Cookies
- Prep: Preheat oven to 350°F, line baking sheet, cream butter, sugars, vanilla, & egg.
- Mix Dry Ingredients: Combine flour, baking soda, salt in a separate bowl.
- Combine: Add dry ingredients to wet, mix till no flour streaks remain.
- Fold In: Gently fold in chocolate chunks and peanut butter cups.
- Scoop & Bake: Using an ice cream scooper, form 1/4lb dough balls, space 3″ apart on sheet, bake 14-16 minutes (golden edges).
- Cool & Enjoy: Cool 5 minutes on sheet, transfer to rack, enjoy warm with milk!
Storing
Thick Peanut Butter Cup Chocolate Chunk Cookies can be stored in a few different ways, depending on how long you want them to last and their texture preference:
Room Temperature (3-5 days):
- For the chewiest cookies: Store cookies (lose) in an airtight container lined with a paper towel to absorb any excess moisture.
- For crispier cookies: Store in a tin or metal cookie jar. Airtightness is still important, but a metal container won’t trap moisture as much as plastic.
Refrigerator (Up to 1 week):
- Store cookies in an airtight container and place in the fridge. This option can help the cookies stay fresher longer, especially if you live in a warm climate. However, refrigeration can dry out the cookies slightly.
- Bring the cookies back to room temperature before enjoying for optimal flavor and texture.
Freezer (Up to 3 months):
- Ideal for longer-term storage or if you baked a large batch.
- Individually wrap cookies in plastic wrap or store them in a single layer in a freezer-safe container- only once cooled!!
- Thaw overnight in the refrigerator or at room temperature before enjoying.
Peanut Butter Cookies to Try Today
- Jumbo Peanut Butter Cup Cookies
- Chewy Reese’s Pieces Cookies
- 3 Ingredient Peanut Butter Cookies
- Peanut Butter Chip Cookies
- Muffin Tin Peanut Butter Cup Cookies
Thick Peanut Butter Cup Chocolate Chunk Cookies
Equipment
- Large Baking Sheet
- parchment paper
- oven adjusted to the center rack position
Ingredients
- ¾ cup all-purpose flour
- ¾ teaspoon Arm & Hammer Baking Soda
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter 1 stick, room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- ½ tablespoon vanilla extract
- ½ cup chocolate chunks
- 1 cup mini peanut butter cups chopped, *can also use regular size chopped.
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, sugars, vanilla extract, and egg; set aside.
- In a medium bowl, mix the dry ingredients; set aside.
- Add the dry ingredients to the wet ingredients and mix until no flour streaks appear.
- Fold in the chocolate chunks and peanut butter cups.
- Form ¼ pound dough balls and place them on the parchment-lined baking sheet. Make sure they are 3” apart.
- Bake for 14-16 minutes. Cookies will be golden brown around the edges and will continue to firm up as they cool.
- Allow cookies to cool for 5 minutes before transferring to a wire rack.
- Enjoy warm with an ice-cold glass of milk.
Hi, it can be but they would likely be dry!
can gluten free cup for cup flour be used?