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–+ servings
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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings 16 to 20 cookies

Equipment

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
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