These cookies are everything you love about classic peanut butter cookies, but with big chunks of chocolate that take them over the top. The dough comes together quickly with simple ingredients, and the chocolate melts into little pockets of goodness as they bake. A quick fork criss-cross gives them that traditional peanut butter cookie look, and in just minutes you’ve got a pan of soft, chewy perfection. They’re simple, satisfying, and always a hit!
Ingredients Needed
- butter
- peanut butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- chocolate chips – you can use milk, semi-sweet, dark, big chunks, mini chips, whatever you want. I used dark chocolate chunks and chopped peanut butter cups.
- baking sheet – we love these over-sized ones!
How to Make Peanut Butter Chocolate Chunk Cookies
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Preheat oven and line baking sheets if desired.
- Beat together butter, peanut butter, and sugars until creamy; mix in egg and vanilla.
- Stir dry ingredients into the dough, then fold in chocolate chunks.
- Scoop dough into balls, place on baking sheet. You can also roll in sugar if you want at this point. Then, press tops with a fork for the crisscross pattern.
- Bake until edges are set and lightly golden.
- Cool briefly on the pan, then transfer to a rack.
Storage & Other Tips
- Keep your cookies in an airtight container or zip-top bag at room temperature for up to 3 days.
- You could also keep these in the fridge for 4 – 5 days, which helps retain more chewiness.
- If you’re looking to store these for a long time, we recommend freezing them in a freezer-safe bag for up to 3 months. Putting a piece of parchment paper between each layer keeps them from breaking easily and sticking together.
Frequently Asked Questions
Use a creamy, stabilized peanut butter (like Skippy or Jif) over natural or chunky varieties. It blends better into the dough and helps prevent crumbly, oily, or greasy results.
This can result from using too much flour, over-baking, or packing flour into the measuring cup. Spoon and level the flour, avoid over-baking, and pull the cookies when the edges are set but centers are still soft.
Chilling isn’t necessarily required, but it helps cookies hold their shape, thicken up, and develop a deeper flavor. A great option if you have the time!
Mix the dough only until combined. Over-mixing activates gluten and can make cookies rigid and dry.
Peanut Butter Chocolate Chunk Cookies
Equipment
Ingredients
- ½ cup butter softened
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ – 2 cups chocolate chips honestly, I don’t measure- I just toss ’em in!
Instructions
- Preheat oven to 375℉.
- In a large mixing bowl, beat butter, peanut butter, and sugars until smooth and creamy. Add egg and vanilla until combined.
- Mix dry ingredients together in a smaller bowl (flour, baking soda and baking powder) and add to dough in a few additions, mixing until well incorporated. Add chocolate chips and mix to combine.
- Drop into 1″ balls on an ungreased (or parchment/silicone lined) baking sheet. Gently press a crisscross pattern into top of cookie with a fork.
- Bake for 6-8 minutes, until edges are set and bottoms are very lightly browned. Cool for a couple of minutes on baking sheets and then transfer to a cooling rack.
Nutrition
Questions & Reviews
Had the most AMAZING cookie last week – nutella cookie. Purchased at Great Harvest Bread in Warrenton, VA. Tried to purchase at a local Harvest only to learn each is independently owned and do not make the same cookies 🙁 Perhaps you can help me. Know any great recipe for Nutella Cookies?
We’ve got a couple of Nutella Cookie recipes. Check these out and see if they fit the bill!
https://fit-over50.news/2012/11/four-ingredient-nutella-sandwich-cookies/%3C/a%3E%3C/p%3E
https://fit-over50.news/2011/08/chocolate-nutella-cookies/%3C/a%3E%3C/p%3E
Can I tell you how much I love these cookies?! I have made them three times in the last week and a half. Everyone so far has loved them. Most frequent comment was the surprise that they weren’t overly peanut buttery. Great combination, easy to make (my two year old has been helping) and most of all delicious. Great tip on pulling them out after just set. Made them perfect. Thanks so much!!!
I just made these cookies tonight with my husband. Just one small change – I wasn’t feeling like chocolate, and my husband wanted lots of chocolate. So I made some without any chocolate chips, and my husband lightly mixed the remaining batter with some boxed brownie mix (prepared). They came out very marbled, and were delicious both ways!! (Of course as soon as I saw his version I forgot I wasn’t in the mood for chocolate! lol) They taste very peanut buttery (which yeah, duh, but some recipes I’ve tried really don’t!) and are soooo perfect! Thank you!
Where did you get the Milk Bottle drinking glasses? Thanks, Robyn
I have been using this recipe forever! They are the best peanut butter cookie. Can’t wait to try them with chopped peanut butter cups! Genius!
I made these over the weekend and they were yummy. I did what you did with the peanut butter cup and it makes the cookie!
Thank you for the recipe.
These look delicious! Do you think they could be made as bars?
Um… Yum! 🙂 these passed the husband test and peanut butter cookies are his fav. Thanks!
You posted this recipe at the perfect time! My friend is a peanut butter and chocolate lover. Her Dad passed away this morning and I quickly whipped up a batch of these to send over with the dinner that I made. I know that even at this sad time, these cookies are bound to make her (and her family) very happy. A delicious and perfect cookie! Thanks for posting, they turned out amazing!
Forget the post-baby diet! I am going to make and eat these and be happy. 🙂