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I must admit that I am a bit fussy about my cookies. I like them thick and chewy, not thin and crispy. It really is all a matter of personal preference but that is just how I like mine. So, how do you get a thick and chewy cookie? Well, here are a few tips that I discovered after my testing of several batches. Yes, I know, it is a tough job, but someone has to do it, right? Don’t flatten them AT ALL before baking. Even if they stay a dome shape – which they will, don’t worry.  You simply take a spatula and softly press down on the freshly baked cookie, right when they come out of the oven. The secret to the best thick and chewy cookies is always to under-bake them slightly. Oh, and these are large cookies, by the way. I used a medium sized ice cream scoop to make them. Of course, you can use a regular scoop and they will be even larger or a smaller one for smaller cookies; just remember to adjust your cooking time slightly.

Makes 16


  • 1/2 cup / 120g butter, softened but not melted
  • 1 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup peanut butter (creamy or chunky)
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 cups chocolate chips (I used 1/2 dark and 1/2 white chocolate)


  1. Pre-heat the oven to 180C / 360F
  2. Cream the butter and sugar together in a bowl
  3. Mix the egg until combined
  4. Add the peanut butter and vanilla extract
  5. Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly
  6. Add the chocolate chips by hand until evenly distributed throughout the dough
  7. Using an ice cream scoop, fill the scoop until it’s full, flattening the bottom until it’s level with the straight edge of the scoop
  8. Place onto parchment lined baking trays
  9. Bake in the oven for about 12 minutes, or until golden brown all over
  10. Using a flat spatula press each cookie down slightly
  11. Leave the cookies on the trays to cool completely
  12. Enjoy!