Peanut Butter Chocolate Chunk Cookies are one of my favorite all-time best cookie recipes. I bake them over and over again… often!
These cookies have a simple, good peanut butter cookie base. Not overwhelmingly peanut butter… but enough to give it a peanut butter flavor and a good-textured cookie.
The idea of adding chocolate chunks to a cookie instead of chocolate chips is a nice idea. Chocolate chips are so… yesterday. Chocolate chunks have a great ability to melt and spread and cover more square footage of the cookie. That’s a good thing!
How to make Peanut Butter Chocolate Chunk Cookies:
Nothing out of the ordinary to make these cookies is required. Make the basic cookie dough and then stir in the chocolate chunks. Nowadays, you can buy bags of chocolate chunks to use in cookies. They’re right next to the chocolate chips. If you want your cookies to be more rustic looking, buy a block of semi-sweet chocolate and do your own chopping. Then you’ll have small shards of chocolate and big pieces all over your cookies!
I like to use a cookie scoop for this recipe, so you get somewhat even-sized cookies. I love how the chunks melt all over the place when they’re baked. They’re so much better than your average chocolate chip cookie!
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Barefoot Contessa Parties!
We all have Ina Garten, the Barefoot Contessa, to thank for this one. This Peanut Butter Chocolate Chunk Cookies recipe comes from her very popular, many-year-old-now cookbook: Barefoot Contessa Parties. That’s one cookbook I have used a lot over the years and I still use it today!
Ina scored a home-run with that cookbook. I think it may have been her first big hit. I’ve made Caesar Salad with Pancetta, Chocolate Ganache Cake, Caramel Chocolate Nut Ice Cream, Orzo with Roasted Vegetables and many more. So many of the recipes in it are keepers. And I’ve used her complete menus for parties I’ve hosted too. Once you buy one of her cookbooks, you’ll want to buy them all. She really is a talented cook.
Storing these cookies:
Peanut Butter Chocolate Chunk Cookies are best when stored in a covered container at room temperature. They are perfectly fine stored in the freezer for a couple of months too. Just keep them in a large freezer zip or a well-sealed container. If you want to add them in lunchboxes, storing them in individual zips and keeping them in the freezer is a good idea too.
Let me know if you try this favorite cookie recipe! I think you’ll agree that it’s a keeper. Enjoy!
Here are a few more peanut butter cookie recipes you might like to try:
- Great Grandma’s Peanut Butter Cookies
- Gluten Free Dairy Free Peanut Butter Cookies
- Oatmeal Peanut Butter Cup Chocolate Chip Cookies
- Peanut Butter Meltaway Cookies
- High Energy Peanut Butter Breakfast Cookies
- Peanut Butter Oatmeal Chocolate Chunk Cookies
- Honey Peanut Butter Chocolate Chunk Cookies
- Peanut Butter Texas Sheet Cake Cookies
Thanks to Tara Liptak from the blog, Smells Like Home for the beautiful photography on this post. Tara is one of the photographers for RecipeGirl.com, and I think she captured the deliciousness of these cookies very well!
Peanut Butter Chocolate Chunk Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1½ cups packed light brown sugar
- 3/4 cup granulated white sugar
- 2 extra-large eggs (it's really okay if you just use large!)
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 16 ounces semi-sweet chocolate chunks
- Preheat the oven to 350°F.
- In a large bowl, use an electric mixer to combine the butter and sugars until light and fluffy. Mix in the eggs, one at a time. Add the vanilla and peanut butter, and mix again. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a cookie scoop. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone.) Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.