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Thick and Chewy Chocolate Chip Peanut Butter Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

 
It’s cookie time around here, folks. And is there a better way to enjoy cookies than a peanut butter and chocolate combo? I think not.

This gem of a cookie recipe, Thick and Chewy Chocolate Chip Peanut Butter Cookies, from Tasty Kitchen member Anna, caught my eye because it contains 6 ingredients and no flour. Plus it’s adapted from Joy the Baker, and if you know Joy, there’s always goodness flowing from her neck of the internet kitchens. This cookie came together with ease and resulted in a scrumptious treat that totally satisfied our sweet cravings. I think you’ll be very pleased. Very pleased, indeed.

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

To get started you’ll need 6 ingredients: creamy peanut butter (I used a natural peanut butter), dark brown sugar, baking soda, an egg, cocoa powder (unsweetened), and semi-sweet chocolate chips.

As always, the full recipe is listed below with exact ingredient amounts.

A few notes:
- The recipe calls for chill time in the refrigerator, so make sure your cravings can hold off long enough for that.
- I only had mini semi-sweet chocolate chips on hand so that’s what I used (we keep them stocked for perfect chocolate chip pancakes), and only used half of what was listed in the recipe below.
- I used unsweetened dark cocoa powder which accounts for the super dark color of these compared to Anna’s lovely cookies. Regular unsweetened cocoa powder will work just fine, but if you’re a dark chocolate fan, look for the unsweetened dark cocoa powder.

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

Begin by placing all the ingredients, except for the chocolate chips, into a large mixing bowl.

I used a stand mixer, but if you have a hand mixer, you may want to take it slowly because this dough is mighty thick and dense. Of course, you can get a little workout and mix it by hand. If you plan on mixing by hand, I’d beat the egg slightly first before adding it to the rest of the ingredients so it will incorporate more evenly throughout the dough.

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

Mix together until combined well. Shouldn’t take very long at all.

At this point, chill the dough for at least an hour. I chilled my overnight, as was recommended.

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

When chilled, scoop dough on a lined baking sheet. I scooped about 1-tablespoon-sized mounds, which worked out perfectly for 2 dozen cookies.

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

Flatten each cookie.

The recipe calls for flattening each cookie to 1/2″ thick, but I’d say mine were more like 1/4″ thick, and were still pretty substantial. I’ll certainly try different thicknesses and overall cookie sizes with the next batch of these that I make.

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

Press chocolate chips into each cookies.

As I mentioned before, I used mini semi-sweet chocolate chips, and used only about 1/4 cup.

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

Bake according to recipe below. Let cool on baking sheet for about 30 seconds, then transfer to a wire rack to finish cooling. Or snag a warm one like I did. Oh my!

 
 
 
Tasty Kitchen Blog: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Anna of Crunchy Creamy Sweet, adapted from Joy the Baker.

Grab a glass of milk and get to dunking.

Yep, this one is a keeper. It’ll will certainly make reappearances around here very soon and often. As I chewed on the third one, I began thinking how this cookie is thick and chewy enough to stand up to ice cream sandwich makings. Uh huh … now we’re talking.

Thank you Anna for sharing this delightful recipe with us all. I thank you, my husband thanks you, and our kids thank you.

 
 

Printable Recipe

Thick and Chewy Chocolate Chip Peanut Butter Cookies

See post on Anna’s site!
3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 24

24

Description

These flourless thick and chewy cookies are the perfect combination of peanut butter and chocolate.

Ingredients

  • 1 cup Creamy Peanut Butter
  • 1 cup Packed Dark Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 whole Large Egg
  • 3 Tablespoons Unsweetened Cocoa Powder
  • ½ cups Semi-Sweet Chocolate Chips

Preparation Instructions

Place all ingredients, except chocolate chips, in a large mixing bowl of the stand mixer and mix together until combined. Chill the dough for at least 1 hour, preferably overnight.

When ready to bake, preheat the oven to 350ºF.

Scoop the dough onto a parchment paper or Silpat silicone baking mat lined sheet. Flatten each scoop into 1/2″ thick disks. Place few chocolate chips on top of each cookie.

Bake 8 minutes. Let cool on sheet for 30 seconds, then transfer to a wire rack to cool completely.

Recipe slightly adapted from Joy the Baker.

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

11 Comments

Comments are closed for this recipe.

Kari on 2.16.2013

Yep, I had crumbly dough, too. When I tried taking them off the sheet after 30 seconds, the cookie just fell apart, so I just pulled the whole thing of parchment paper over to the cooling rack. I ate a cookie that didn’t make the transfer, and it was good! We will see if they stay together better after they cool.

becca on 2.15.2013

I made the dough Wednesday night and let it chill in the fridge until Thursday afternoon. The dough was really easy to make, but I found it rather crumbly as well. But it was simple enough to smoosh back together with my hands.

I didn’t have high hopes for them holding together after baking, but I let them set up and cool a bit before moving them. They turned out great! Definitely a treat and easy to make, especially since all of the ingredients are pantry staples.

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batman on 2.12.2013

I made the dough then chilled for two nights instead of one because you know, life got in the way of cookies, (it was covered the entire time) and my dough turned out to be super crumbly. Is it possible to overchill dough?

Denise on 2.12.2013

Can’t wait to try these as I gave up wheat because of allergy. Sounds awesome! Thank you much!!

Cheryl on 2.10.2013

They look great, but they are crumbly not chewy. Probably has something to do with no flour. Too bad, I won’t make them again. :(