These Peanut Butter Chocolate Chunk Cookies are soft, chewy, and loaded with the perfect amount of sweetness. They're truly the best peanut butter cookies you can make and they're even better when each bite is filled with gooey melted chocolate!
Our family loves peanut butter and chocolate. It is one of our favorite combos and is sure to disappear quickly. It is a particular favorite of my youngest son. I made these Peanut Butter and Chocolate Chunk Cookies for one of our cookie Fridays and considering how quickly they were gone, I think everyone else loved them too!
These cookies come together quickly, and each bite is loaded with a peanut butter flavor. If you've experienced bland-tasting peanut butter cookies, you'll appreciate how these cookies actually taste like peanut butter! Aside from good quality peanut butter, the right amount of supporting ingredients to elevate the flavor is key. My recipe hits all the right notes and is complemented by the use of whole-wheat pastry flour. It not only adds fiber and extra nutrients, but it also provides a flavorful base that takes this cookie to the next level right from the start!
If you love peanut butter, check out my Instant Pot Peanut Butter Cheesecake, my Molten Chocolate Peanut Butter Cake, and my Peanut Butter and Chocolate Energy Balls!
Why this Recipe Works
Soft and Chewy- These cookies are soft and delicious. The edges are golden brown and just a tad crispy, while the center stays wonderfully tender.
Easy to make ahead- These cookies can be made ahead of time and kept in the fridge or even frozen! Having pre-made dough is perfect for when you know you'll need freshly baked cookies but don't have the time to mix up the dough. Just bake and enjoy!
Packed with peanut butter flavor- Some peanut butter cookies lack peanut butter flavor, but not these! They're full of that traditional taste and have the perfect amount of sweetness. If you're a peanut butter lover, this is the perfect cookie for you!
Ingredients
Butter- Unsalted butter gives these cookies flavor and keeps them moist and chewy. Butter adds such a delicious taste to cookie recipes and also adds much-needed moisture to keep them soft.
Peanut Butter- Peanut butter gives these cookies their timeless taste. You can use crunchy peanut butter or creamy peanut butter for this recipe. Natural peanut butter is best because it doesn't have added sugar or oils to make it smoother. Usually, it will list only "Peanuts" in the ingredients and sometimes may include salt. If all you have is regular peanut butter, these cookies will still work great, they just might be a little sweeter.
Brown Sugar and Granulated sugar- I love to use dark brown sugar in these cookies. Dark brown sugar has more molasses than light brown sugar, and it has a deeper caramel-like taste. You can use either in this recipe, just don't leave it out because you'll love the flavor brown sugar adds. If you're all out and happen to have molasses in the pantry, it's super easy to make your own brown sugar! Adding granulated white sugar gives these cookies a super sweet boost and adds moisture to the dough.
Eggs- Eggs give cookies their structure and help to bind ingredients together. The egg yolk adds fat which keeps the cookie moist and also gives the dough a rich flavor.
Vanilla Extract- Vanilla adds a distinct flavor to these cookies that help give them layers of flavor alongside the peanut butter.
All purpose flour and Whole wheat pastry flour- This recipe uses a mix of flours to create a perfectly chewy cookie. I used soft winter wheat or whole wheat pastry flour. It is lower in protein and perfect for cookies and cakes. A flour higher in protein will not give as tender of a crumb as the pastry flour will. I have been buying my flour from Farm Fresh Wheat, a family-owned farm out of central Washington, and absolutely love their wheat.
Baking soda and baking powder- These powerful leavening agents help your cookies rise and keep them chewy. Be sure to double-check the recipe amounts as you are adding both of these. It's easy to get them mixed up if you're reading quickly.
Salt- Even in sweet recipes, salt is a must! It balances the sweetness and elevates all the tasty flavors in the cookie. Chocolate Chunks or Chocolate Chips- You can use either for this recipe! I love chocolate chunks, but the bags can be hard to find in the store. You can also chop up a bar of your favorite chocolate or simply use semi-sweet chocolate chips or milk chocolate chips.
How to make Peanut Butter Chocolate Chunk Cookies
These cookies come together so easily, and preparing your workspace before you begin baking helps make the most enjoyable experience. Start by measuring out the ingredients, preheat the oven, and line the baking sheets with parchment paper.
For this recipe, you can use a stand mixer or mix it by hand. I used two of my favorite kitchen appliances for this recipe, my Bosch and my Nutrimill. These are partial wheat cookies, so of course, the wheat was ground in my grain mill. The other is my faithful Bosch mixer. Y'all, it is such a great mixer. You can follow the link above to find out why I love it so much.
Cream the butter and sugar
In a large bowl, beat peanut butter, butter, and sugar until they're light and fluffy, typically 2-3 minutes. Add in the eggs and vanilla extract.
Once the eggs are added, you don't want to over-mix. So, only stir until just combined. If you're using an electric mixer like my Bosch, it only takes a few seconds. As you mix, scrape the bowl down, which is really simple with the Bosch bowl scraper set.
Add the dry ingredients
Next, whisk together the dry ingredients. Slowly mix the dry ingredients into the wet ingredients until just combined. Be sure to break up any pockets of flour and ensure the entire mixture forms a cohesive dough.
Add the chocolate
Once the dough is done, we can fold in our chocolate until well combined.
Chill and bake
I like to refrigerate the dough for at least 30 minutes. I made these cookies in the morning, but I wasn't planning to bake until the afternoon, so I scooped them all onto my baking sheet, side by side, and threw them in the fridge. This is my favorite-sized cookie scoop. The cookies shown in the photo of my son above are from this size though. Bake the cookies for only 8-10 minutes. This bake time ensures they come out very soft and chewy. They should be lightly browned on the bottom and edges. Remove them from the oven and allow them to cool for a few minutes before serving.
Tips
- Always try to avoid overmixing. This can be tricky when using a stand mixer. It may only take a few seconds for the dough to mix, so pay close attention.
- Pick a peanut butter with a flavor you really like. Natural peanut butter is ideal and will give your cookies a stronger peanut butter flavor.
- Use your favorite chocolate bar chopped into chunks, dark chocolate, or even add chopped peanut butter cups to your cookie dough.
- If you're unable to eat peanuts, swap the peanut butter for almond butter, sun butter, or your favorite nut butter.
FAQ Peanut Butter Chocolate Chunk Cookies
Leftover cookies are best stored in an airtight container in the fridge for 4-5 days.
If you've seen a peanut butter jar stored upside down, it's likely because it's natural peanut butter. Peanut butter like Skippy and Jif has a lot of added sugar and preservatives that keep it ultra creamy and mixed well. Natural peanut butter doesn't have those additives, so it's more likely to separate and the oil float on top. To keep it easy to mix, you can store it upside down so that when it's time to mix it up, the bulk of the peanut butter is at the top when you open it.
There can be various reasons, but if your cookies don't have that peanut butter taste you hoped for, the best thing to look at is your peanut butter. Be sure to choose one that you really like, and that has a great flavor on its own. A lot of added preservatives and ingredients can dilute the flavor. Look for natural peanut butter or even check to see if your local grocery store has an area where you can grind your own fresh peanut butter right in the store- it's extra fresh and delicious!
Overbaking is usually the cause of dry cookies. I like to underbake just a bit to keep them soft and chewy. When baking cookies, you're looking for the edges to be lightly brown and just set. The cookie will continue cooking outside of the oven as it cools. If you let your cookie bake until it "looks perfect," then there's a chance that by the time it's cooled, it will be overcooked.
Peanut Butter Chocolate Chunk Cookies
Ingredients
- 1 cup butter, softened
- 1 cup peanut butter you can use chunky or creamy. I used creamy, as that is what my kids like.
- 1 cup brown sugar I love to use dark brown sugar here, but if you prefer light brown, us it!
- ¼ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ¾ cup all purpose flour
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½-2 cups chocolate chunks or chips I prefer semi sweet or dark chocolate, but use whatever type of chocolate you are into.
Instructions
- Preheat oven to 350 degrees. Line 3 sheet pans with parchment paper. Set aside.
- In a small bowl, mix flour, baking powder, baking soda, and salt. Set aside.
- Add butter and sugars to the mixing bowl. I used my Bosch mixer, but you can also use a hand mixer or even mix by hand (it's a great workout). Mix on medium speed until it is light and fluffy.
- Add eggs and vanilla. At this point, only mix until it comes together.
- Add dry ingredients and mix again. Same thing here, only mix to combine. It is important not to over-mix, as this will produce tough baked goods. On my stand mixer, it took about 5 seconds.
- Last up is the chocolate. Make sure and mix until it is evenly distributed. I like to refrigerate this dough for about 30 minutes to an hour.
- Scoop cookies onto a baking sheet. I baked mine in a 3x4 pattern. 3 width-wise, 4 lengthwise. For the pans not ready to go in the oven, place them in the fridge and have them wait their turn.
- I like my cookies very soft, so I bake mine for about 8-10 minutes. I look for coloring on the edges. As soon as it is lightly browned, they are ready for me.
- Remove from oven and allow to cool for a few minutes. With a metal spatula carefully remove them from the pan, and if you can stand to not eat them all right away, allow them to cool.
Notes
- Always try to avoid overmixing. This can be tricky when using a stand mixer. It may only take a few seconds for the dough to mix, so pay close attention.
- Pick a peanut butter with a flavor you really like. Natural peanut butter is ideal and will give your cookies a stronger peanut butter flavor.
- Use your favorite chocolate bar chopped into chunks, dark chocolate, or even add chopped peanut butter cups to your cookie dough.
- If you're unable to eat peanuts, swap the peanut butter for almond butter, sun butter, or your favorite nut butter.
Anneke De Clerk says
Love your action photos!
admin says
Thank you so much! They were pretty fun to take!