There’s something truly special about the combination of peanut butter and chocolate—an irresistible duo that makes my heart skip a beat. This Peanut Butter Chocolate Chunk Cookies recipe captures that magic in every bite. Imagine sinking your teeth into a warm, gooey cookie, where the rich flavors of semi-sweet and milk chocolate mingle with the creamy essence of peanut butter.
Baking these delightful treats is not just about satisfying my sweet tooth; it’s also about making memories. Whether it’s a cozy weekend crafting cookies with loved ones or whipping them up last minute before guests arrive, these treats are a sure crowd-pleaser. Plus, with just 10 minutes of prep and only 12 minutes in the oven, you can turn mundane moments into a tasty celebration.
Join me in the kitchen as I share tips for perfecting these chewy delights, ensuring each cookie is loaded with chocolate chunks and peanut butter goodness. With every batch, you’re not only indulging in flavor but also embracing the joy of homemade comfort food. Let’s dive in!
Why Love Peanut Butter Chocolate Chunk Cookies?
Indulgence at Its Finest: These cookies are a delightful marriage of creamy peanut butter and rich chocolate, delivering a taste explosion in every bite.
- Quick to Make: With just 10 minutes of prep, you can have warm cookies ready in less than half an hour.
- Ultimate Gooeyness: The combination of semi-sweet and milk chocolate creates a luscious, melt-in-your-mouth sensation.
- Crowd Pleaser: Ideal for gatherings, these cookies will charm friends and family alike.
- Versatile Treat: Enjoy them fresh out of the oven or store them for a sweet treat later.
- Simple Ingredients: No fuss with rare items—just pantry staples for a hassle-free baking experience.
Embrace the joy of homemade goodness with this standout recipe!
Peanut Butter Chocolate Chunk Cookies Ingredients
For the Cookie Dough
- Unsalted butter – ¾ cup (1 ½ sticks / 170 g), cold and cut into cubes for a creamy texture.
- Light brown sugar – 1 cup (200 g), packed, provides moisture and depth of flavor.
- Granulated sugar – ¼ cup (50 g) to give a perfect balance of sweetness.
- Large egg – 1, at room temperature, helps to create a fluffy dough.
- Large egg yolk – 1, at room temperature, ensures richness and moistness.
- Vanilla extract – 2 teaspoons, enhances the overall flavor profile exquisitely.
For the Dry Ingredients
- All-purpose flour – 2 ¼ cups (281 g), the foundation of our cookie dough.
- Dutch-processed cocoa powder – ½ cup (59 g), for that deep chocolate flavor that’s truly irresistible.
- Kosher salt – 1 teaspoon, enhances sweetness and balances flavors.
- Baking powder – 1 teaspoon, gives the cookies their lovely rise.
- Baking soda – ½ teaspoon, helps achieve that perfect chewy texture.
For the Chocolate Mix-In
- Semi-sweet chocolate chunks – ¾ cup (136 g), offering melty pockets of chocolate bliss.
- Milk chocolate chips – ¾ cup (136 g), adding a creamy sweetness that complements the dark chocolate.
- Peanut butter chips – ¾ cup (136 g), keeping the focus on that delicious peanut butter goodness in your cookies.
Let’s gather these ingredients and turn your kitchen into a haven of warmth and sweet aromas!
How to Make Peanut Butter Chocolate Chunk Cookies
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Preheat Oven: Begin by preheating your oven to 400°F (204°C). This ensures they bake evenly. Line two baking sheets with parchment paper and set them aside, ready for your cookie masterpieces.
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Beat Butter and Sugars: In a stand mixer with the paddle attachment, combine the cold butter, light brown sugar, and granulated sugar. Beat on medium speed until the mixture is creamy and no butter chunks remain—this should take about 3-4 minutes.
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Add Eggs: Incorporate the large egg and egg yolk into the mixture, mixing until fully combined. This combination adds richness and helps bind the dough together beautifully.
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Mix in Vanilla: Pour in the vanilla extract and continue mixing, scraping down the sides of the bowl as needed, until everything is evenly blended and aromatic.
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Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, kosher salt, baking powder, and baking soda. This step ensures all dry ingredients are well combined, setting up for an even bake.
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Combine Wet and Dry Ingredients: With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until mostly incorporated—some flour streaks are okay at this stage!
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Fold in Chocolate Mix-ins: Gently fold in the semi-sweet chocolate chunks, milk chocolate chips, and peanut butter chips. Mix just until the flour is fully integrated and the chocolate is evenly dispersed throughout the dough.
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Shape the Cookies: Scoop the dough and shape it into 8 large balls. Place 4 balls on each prepared baking sheet, spacing them evenly. Gently flatten each ball with your fingers, ensuring they spread nicely while baking.
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Bake Cookies: Transfer the baking sheets to your preheated oven and bake for 12-13 minutes. You’re looking for set edges and slight cracks on the tops, while the centers should appear a bit underbaked—no worries, they’ll firm up as they cool!
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Cool and Enjoy: Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack. This step allows them to set before you dig in completely!
Optional: Sprinkle with a pinch of sea salt before serving for an extra flavor kick.
Exact quantities are listed in the recipe card below.
Peanut Butter Chocolate Chunk Cookies Variations
Feel free to play around with this recipe to suit your taste or dietary needs.
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free while maintaining soft, chewy goodness.
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Nut-Free: Use sunflower seed butter instead of peanut butter to create a nut-free version that keeps the same creamy taste without allergens.
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Add Spices: Incorporate a pinch of cinnamon or a dash of espresso powder for an unexpected depth that complements the chocolate beautifully.
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Dairy-Free: Replace butter with coconut oil and use dairy-free chocolate and peanut butter chips for a delightful dairy-free cookie experience.
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Chunky Style: Mix in chopped nuts like walnuts or pecans for an extra crunch that adds a lovely texture contrast to the gooey chocolate and peanut butter.
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Peppermint Twist: Add 1 teaspoon of peppermint extract and some crushed peppermint candies to capture that holiday spirit, transforming your cookies into a festive treat.
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Caramel Surprise: Fold in some caramel bits or drizzle caramel sauce over the cookies for a luscious addition that perfectly balances the chocolate and peanut butter flavors.
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Extra Chocolate: Increase the chocolate chunks and chips to 1 cup each for an extra-chocolatey version that chocolate lovers will adore.
Each variation invites a new twist on this beloved recipe, ensuring there’s a peanut butter chocolate delight for everyone!
Expert Tips for Peanut Butter Chocolate Chunk Cookies
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Use Cold Butter: Start with cold butter for a creamy, lump-free base. This helps to achieve the perfect cookie texture without spreading too much.
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Room Temperature Eggs: Ensure your eggs are at room temperature for better integration into the dough, leading to a fluffier cookie.
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Don’t Overmix: When combining the flour, mix just until incorporated. Overmixing can lead to tough cookies—nobody wants that!
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Shape Uniformly: Shape your dough balls into equal sizes to ensure even baking, preventing some cookies from burning while others remain undercooked.
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Monitor Baking Time: Keep an eye on them in the oven; cookies should have set edges and slight cracks but look underbaked in the middle for that gooey finish.
Embrace these tips to elevate your homemade Peanut Butter Chocolate Chunk Cookies experience!
How to Store and Freeze Peanut Butter Chocolate Chunk Cookies
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Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days. This helps maintain their deliciously chewy texture and keeps them fresh.
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Fridge: For extended freshness, store cookies in the refrigerator for up to a week. Just ensure they’re in an airtight container to prevent them from drying out.
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Freezer: For longer storage, freeze your cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll stay good for up to 3 months!
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Reheating: To enjoy warm cookies later, simply thaw in the fridge overnight, then pop them in the microwave for a few seconds. They’ll taste just as wonderful as when they were freshly baked.
What to Serve with Peanut Butter Chocolate Chunk Cookies?
There’s nothing quite like the warmth of fresh, gooey cookies paired with delightful accompaniments that make your treat time even more special.
- Cold Milk: A classic pairing that balances the richness of the cookies, refreshing your palate between bites.
- Vanilla Ice Cream: This creamy side adds a decadent touch, turning your cookies into savory sandwiches for a heavenly dessert!
- Espresso: The bold flavors of coffee enhance the chocolate and peanut butter, making it an ideal drink counterpoint for adults.
- Fruit Salad: A light and fresh option, this adds a pop of color and a boost of sweetness to complement those rich cookies.
- Peanut Butter Hot Chocolate: Embrace the full peanut butter experience with this indulgent drink—a warm hug in a cup!
- Chocolate Dipping Sauce: For the ultimate indulgence, serve a small bowl of melted chocolate for dipping which makes every bite more exciting.
These pairings are sure to elevate your cookie enjoyment and create a homey atmosphere filled with warmth and sweetness!
Make Ahead Options
These Peanut Butter Chocolate Chunk Cookies are a dream for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance, simply cover it tightly with plastic wrap and refrigerate. This helps the flavors meld beautifully while keeping the dough fresh. For even greater convenience, shape the cookies into balls and freeze them—this way, they can last for up to 3 months. When you’re ready to bake, just pop them directly into the oven from the freezer, adding an extra minute or two to the baking time for perfectly warm cookies. You’ll have that warm, gooey dessert ready with minimal effort!
Peanut Butter Chocolate Chunk Cookies Recipe FAQs
How do I select the best peanut butter for cookies?
It’s best to use a creamy, unsweetened peanut butter for this recipe. Look for natural varieties without added sugars or oils for the richest flavor and smoothest texture. If you prefer chunky peanut butter, that works too; just remember it will create a different texture in your cookies.
How should I store leftover peanut butter chocolate chunk cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. I often place a slice of bread in the container to maintain moisture, keeping them soft and chewy!
Can I freeze peanut butter chocolate chunk cookies?
Absolutely! To freeze, place your baked cookies in a single layer on a baking sheet and freeze them until solid, around 1-2 hours. Then, transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months! When you want to enjoy them, simply thaw at room temperature or warm in the microwave.
What should I do if my cookies spread too much while baking?
If you find that your cookies are spreading excessively, it may be due to over-softened butter or too little flour. For best results, ensure your butter is cold before mixing and measure your flour accurately. Adding a bit more flour (1-2 tablespoons) can also help maintain their shape during baking.
Are these cookies suitable for people with nut allergies?
Since this recipe contains peanut butter and peanut butter chips, it’s not suitable for those with nut allergies. You can try substituting sunflower seed butter and chocolate chips to create a nut-free version, but the flavor will differ somewhat from the original recipe.
Indulgent Peanut Butter Chocolate Chunk Cookies You'll Crave
Ingredients
Equipment
Method
- Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper.
- In a stand mixer, combine the cold butter, light brown sugar, and granulated sugar. Beat until creamy.
- Incorporate the large egg and egg yolk into the mixture until combined.
- Pour in the vanilla extract and mix until evenly blended.
- In a medium bowl, whisk together the flour, cocoa powder, kosher salt, baking powder, and baking soda.
- Gradually add the flour mixture to the wet ingredients, mixing until mostly incorporated.
- Gently fold in the semi-sweet chocolate chunks, milk chocolate chips, and peanut butter chips.
- Scoop the dough into 8 large balls and place on the baking sheets, flattening them slightly.
- Transfer to the oven and bake for 12-13 minutes, looking for set edges and slight cracks on top.
- Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack.
