These Peanut Butter Chocolate Chunk Cookies are a dreamy blend of rich, nutty flavors and indulgent chocolate. Each bite offers a perfect balance of chewy texture and melty chocolate chunks, making them irresistible. With just 20 minutes of prep and a quick 14-minute bake, you’ll have a batch of cookies that’s worth every second. The dough’s 30-minute chill ensures they bake up thick and soft, creating a treat that’s both comforting and decadent.
Packed with creamy peanut butter and luxurious chocolate, these cookies are a crowd-pleaser for any occasion. At 424 calories per cookie, they’re a satisfying indulgence that’s perfect for sharing—or keeping all to yourself. The sweet and savory combination will have you reaching for seconds, guaranteed.
Ingredients for Peanut Butter Chocolate Chunk Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 1 cup (260 g) creamy peanut butter (natural or regular, but avoid oily varieties)
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk (for extra richness)
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour (spooned and leveled for accuracy)
- 1 Tablespoon cornstarch (helps keep cookies soft)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 8 oz (226 g) chocolate bars, coarsely chopped (or use chocolate chips as a substitute)
- Sea salt, for sprinkling on top (optional, but adds a nice contrast)
Step-by-Step Instructions
- Combine wet ingredients: In a large mixing bowl, use an electric mixer to beat the softened butter, peanut butter, light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until fully combined.
- Whisk dry ingredients: In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until no dry spots remain, scraping the sides and bottom of the bowl as needed.
- Fold in chocolate: Use a spatula to gently fold in the chopped chocolate until evenly distributed throughout the dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the cookies: Once chilled, scoop the dough into ⅓-cup portions, roll into smooth balls, and place them on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake: Transfer to the preheated oven and bake for 13-15 minutes, or until the edges are just beginning to turn light golden brown.
- Cool and serve: Allow the cookies to cool completely on the baking sheet before removing. Sprinkle with sea salt if desired, and enjoy!
Perfect Pairings: Serving Suggestions
These Peanut Butter Chocolate Chunk Cookies are delicious on their own, but they can be elevated with a few simple additions. Serve them warm with a glass of cold milk for a classic treat. For a more indulgent experience, pair them with a scoop of vanilla ice cream or drizzle with melted chocolate. They also make a great addition to a dessert platter alongside brownies or fruit tarts.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps retain moisture. For longer storage, freeze the dough balls or baked cookies in a freezer-safe bag for up to 3 months. Reheat baked cookies in the microwave for 10-15 seconds to restore that fresh-from-the-oven warmth.
Mix It Up: Recipe Variations
Want to switch things up? Try using crunchy peanut butter for added texture or swap the chocolate chunks for white chocolate or butterscotch chips. For a nut-free version, replace peanut butter with sunflower seed butter. You can also add a teaspoon of cinnamon to the dry ingredients for a warm, spiced twist. Experiment and make it your own!
Time-Saving Tricks for Busy Bakers
Short on time? Skip the chilling step if you’re in a hurry, though the cookies may spread slightly more. To save prep time, use pre-chopped chocolate or chocolate chips instead of chopping bars. You can also make the dough ahead of time and refrigerate it for up to 2 days, so it’s ready to bake whenever you are.
Essential Equipment for Cookie Success
For best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A cookie scoop ensures evenly sized dough balls for consistent baking. Don’t forget parchment paper to prevent sticking and make cleanup a breeze. A silicone baking mat is another great option for even baking and easy removal.
Peanut Butter Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 1 egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 8 oz chocolate bars coarsely chopped
- Sea salt for sprinkling on top (optional)
Instructions
- Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
- Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
- Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough is chilled, remove from refrigerator and scoop into large ⅓-cup sized balls and roll between your palms to make a smooth ball.
- Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
- Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
- Sea salt for sprinkling on top