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    Home » Recipes » Cookies

    Chocolate Chunk Peanut Butter Cookies

    Published: Jan 16, 2020 · Last modified: Apr 11, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 1 vote
    Chocolate Chunk Peanut Butter Cookies | Stress Baking
    Chocolate Chunk Peanut Butter Cookies | Stress Baking
    Chocolate Chunk Peanut Butter Cookies | Stress Baking
    Chocolate Chunk Peanut Butter Cookies | Stress Baking

    These chocolate chunk peanut butter cookies are thick, soft and loaded with peanut butter flavor, pockets of melty chocolate and topped a hint of sea salt! If you like peanut butter, try my fluffernutter cookies or peanut butter espresso cookies next.

    Close up of a peanut butter cookie with large chocolate chunks

    I have a not-so-secret affection for my fluffernutter cookies. Sure, they’re a bit more work than I would normally want to put into a cookie recipe, but good lord are they worth it.

    I adore thin, chewy cookies and they’re exactly what I want in a peanut butter cookie.

    … until I want something else. And that something else is a thick, soft peanut butter cookie. But I tend to get bored with only a single flavor, so I add big chunks of chocolate to satisfy my tastebud’s requirement for variety.

    Close up of a peanut butter chocolate chunk cookie with a bite taken out showing the soft inside with melted chocolate

    And then I also add a sprinkle of flaky sea salt because I also adore sweet and salty combinations. This isn’t a requirement, and not even something I do every time – but it’s a solid assumption that of given the option, I will.

    Thankfully, these chocolate chunk peanut butter cookies aren’t difficult to make, and a single batch can yield between 16 and 20 cookies, so it will keep me happy for a while… you know, if I limit myself to one cookie a day.

    But let’s be honest – I don’t have that much self control.

    Tips for making chocolate chunk peanut butter cookies

    Use nonstick spray (aff link) on a measuring cup for your peanut butter. I’ve been doing this trick for years – spray a measuring cup with nonstick cooking spray, spoon in your peanut butter (and level off the top), and then flip it upside down into your bowl.

    It should come out easily and your measuring cup will be mostly clean!

    Three photo collage showing the process of coating a measuring cup with nonstick spray to easily measure and remove peanut butter

    Use creamy peanut butter. The natural kind of peanut butter you need to stir could be too oily (but if it’s well combined, you might get lucky), and chunky peanut butter will yield different results, texture wise, potentially creating a more crumbly cookie.

    Use room temperature ingredients. Room temperature egg and peanut butter will incorporate more easily.

    Fold in your chocolate chunks with a spatula. You can use the lowest speed on your mixer for a few seconds, but I find that it could accidentally overmix the dough – so I always fold them in using a spatula or wooden spoon.

    Four photo collage showing the process of beginning to make peanut butter cookie dough

    You do need to let the dough chill. Not long – only 30 minutes. If you’re making them the night before and they’re spending that long in the fridge, just let them come back to room temperature a bit (15-30 minutes) before baking.

    If they’re too chill, they won’t spread much at all and they’re have a tough time cooking through in the middle without burning on the edges.

    Four photo collage showing the process of making peanut butter chocolate chunk cookie dough

    Press a chocolate chunk or two into the top. This is really just for presentation’s sake, but I like to set aside 1 ounce of chocolate chunks to add to the top of each cookie before baking.

    Add flaky sea salt! I almost always do this, but you don’t have to. Right before baking I add a small sprinkle of Maldon flake salt to the top of each cookie – but don’t overdo it, a little goes a long way.

    Overhead shot of a pile of peanut butter cookies with large chocolate chunks and sprinkles of sea salt

    I brought these to a little gathering with friends shortly after Christmas, and everyone was a huge fan. I swear, I can still smell their intoxicating aroma wafting through my mind.

    … that feels like as good a reason as any to go make some more right now. Ready, set, go!

    Overhead shot of peanut butter cookies with large chocolate chunks and sprinkles of sea salt

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Close up of a peanut butter cookie with large chocolate chunks

    Chocolate Chunk Peanut Butter Cookies

    5 from 1 vote
    These chocolate chunk peanut butter cookies are thick, soft and loaded with peanut butter flavor, pockets of melty chocolate and topped a hint of sea salt! If you like peanut butter, try my fluffernutter cookies or peanut butter espresso cookies next.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 45 minutes
    Servings 16 to 20 cookies

    Equipment

    • Baking sheets
    • Nonstick silicone mat
    • Parchment paper (precut)
    • Mixing bowls
    • KitchenAid Stand Mixer
    • Hand mixer
    • Spatula
    • Cookie scoops
    • Wire cooling racks

    Ingredients
      

    • 1 ¼ cups all-purpose flour
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder, scant
    • pinch of salt
    • ½ cup unsalted butter, room temperature
    • ½ cup creamy peanut butter
    • ¾ cup light brown sugar, packed
    • ¼ cup granulated sugar
    • 1 egg, room temperature
    • 1 teaspoon pure vanilla extract or vanilla bean paste
    • 5 ounces chocolate, chunks or chopped (set 1 ounce aside to press into the top of each cookie before baking)
    • Flaky sea salt, for topping (optional, but encouraged)

    Instructions
     

    • In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
    • In a large bowl using a stand mixer or hand mixer, beat butter until smooth and creamy.
    • Add peanut butter and beat again until smooth.
    • Add brown sugar and granulated sugar and beat again until combined and fluffy.
    • Add egg and vanilla and beat until just combined.
    • Add dry ingredients and mix on low speed until just combined.
    • Using a spatula, folk in chocolate chunks until just combined.
    • Cover bowl with plastic wrap and place in the fridge for at least 30 minutes.
    • Preheat oven to 350°F and line a baking sheet with a nonstick silicon mat or parchment paper.
    • Use a medium cookie scoop (about 1 ½ tablespoons) to portion out dough onto prepared cookie sheet a few inches apart. If desired, press a few chocolate chunks into the top of each cookie for presentation’s sake. Press down lightly on the top of each cookie to flatten it just a little, then top with a small sprinkle of flaky sea salt, if desired.
    • Bake for 10-12 minutes or until the cookies are set and the edges have started to turn golden. Let cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy!

    Notes

    Store in an airtight container at room temperature for up to 1 week.

    Nutrition

    Calories: 235kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 108mg | Fiber: 1g | Sugar: 19g | Vitamin A: 192IU | Calcium: 34mg | Iron: 1mg
    Course Cookies
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

    SUMMER RECIPES

    • Stabilized Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad
    • Paleo Samoa Bars
    • Chocolate Chip Cookie Dough Ice Cream

    FAN FAVORITES

    • Stabilized Mascarpone Whipped Cream Frosting
    • The Perfect Banana Bread
    • Fluffernutter Cookies (Peanut Butter and Fluff)
    • Copycat Ruby Tuesday Pasta Salad

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