Thick and Chewy Chocolate Chip Peanut Butter Cookies
Thick, Chewy Chocolate Chip Peanut Butter Cookies recipe with crushed honey roasted peanuts that you will fall in love with. These are slightly crispy on the edges while gooey and soft on the inside.
I have a story for you, but first let me briefly talk about these totally amazing cookies. While I’ve made a lot of flat cookies in my day that tasted amazing (whether they were meant to be flat or user error on my part), I prefer thick, chewy cookies. More cookie in every bite – that’s the way to do cookies. I love the three textures going on with these Thick, Chewy Chocolate Chip Peanut Butter Cookies: a little bit of crisp on the edges, chewy and gooey insides, and a nice crunch from the peanuts. Perfection. I could NOT stop eating these!
So I told you all in my meal plan post last week that I went to a women’s conference at church. Normally these things are not my “scene”. Let me explain. I am an extremely shy person and very uncomfortable in most large social settings. It doesn’t matter if I know several people at an event or I don’t know anybody at all, I get extremely nervous and anxious. Once I’m there and talking to people/hanging out then I end up being fine and relaxed, so it’s mostly the anticipation and moments leading up to it that tend to slightly torment me mentally. Sometimes I will just sit out in the car in the parking lot and mentally prepare myself before walking in. Of course, it helps when I have my hubby by my side but it’s not realistic for him to be there for everything – especially a “women’s” conference, as much as I would have liked to bring him. He probably wouldn’t be too thrilled with the idea of hanging out with 400 women all weekend, anyway.
The last women’s conference I went to at church was three years ago and it took everything in me and a LOT of convincing from my sister-in-law to get me to go. Back then I was new to this very large church and hardly knew anybody that would be attending. I ended up going and meeting some girls who I now call my closest friends in life. I was glad I stepped out of my comfort zone and it was the perfect example of how doing things that scare you really are worth it and a give a good boost of self-confidence. It took me three years to say “yes” to the next women’s conference, but I did it!
I don’t know where I’m going with this (it’s late, so forgive me), but I just wanted to say how glad I was that I went to the conference last weekend and how much of a blessing my friends and family are who made it extra fun for me, never left me alone, and/or made me feel comfortable and loved (shout-out to Janet, Melissa, Cyndi, and mom!)
Sorry for the rambling, just go bake these Thick, Chewy Chocolate Chip Peanut Butter Cookies and all will be right with the world. You will have a new favorite cookie recipe in your collection – I promise. If you want to check out my other cookies recipes, they are all right here. Bye for now!
- ½ cup unsalted butter
- ½ cup sugar
- ½ cup light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup chocolate chunks
- ¼ peanut butter chips
- ¾ cup honey roasted peanuts, roughly crushed
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, brown sugar and peanut butter until fully combined.
- Next, mix in the egg and then the vanilla until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Slowly mix this into the wet ingredients mixture. Do not overmix.
- Mix in the chocolate chips, peanut butter chips, and crushed peanuts.
- Scoop 1-2 tablespoons of dough using a cookie scoop or ice cream scoop and place on a silicon baking mat or parchment paper-lined baking sheet.
- Bake until the bottoms are just lightly golden brown (the tops may look a little uncooked), about 8-12 minutes. Remove them from the oven and let rest on baking sheet for 5 minutes and then transfer them to a wire rack to cool the rest of the way. Eat slightly warm for best results. Enjoy!
Recipe source: adapted from closetcooking.com