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
Hi Sara –
Wondering if you’ve tried freezing these. I have an event coming up in about a month and I thought if I could freeze them (already baked) this would be a great option. Or maybe I’ll have to give them a test run. 🙂
Thanks!
Yes! Most cookies freeze beautifully, including these. Freeze in a single layer first (if you have room) and then wrap well between layers of parchment and store airtight.
I have made these 3 times now, they are amazing & turn out great. I have added pecans and almonds still great. Oh yeah, I was short butter today so I used 1/2 Butter and 1/2 margarine – worked fine.
These cookies are scrumptious!! I’m making them for a family reunion tomorrow. I hope they last this long…
Greetings from Belgium!
I have made these cookies at least a half a dozen times now. We just love them. They are super easy to make and turn out perfect if you take them out just as the edges set. My daughter is 3 and loves to help make them. Thanks so much for such a simple and delicious cookie!