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


  • 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)


  • 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!


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


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
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