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.
In a large bowl using a stand mixer or hand mixer, beat butter until smooth and creamy.
1/2 cup unsalted butter
Add peanut butter and beat again until smooth.
1/2 cup creamy peanut butter
Add brown sugar and granulated sugar and beat again until combined and fluffy.
3/4 cup light brown sugar, 1/4 cup granulated sugar
Add egg and vanilla and beat until just combined.
1 egg, 1 teaspoon pure vanilla extract or vanilla bean paste
Add dry ingredients and mix on low speed until just combined.
Using a spatula, folk in chocolate chunks until just combined.
5 ounces chocolate
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 1/2 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.
Flaky sea salt
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.