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a plate of peanut butter chocolate chunk cookies.
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5 from 1 vote

Peanut Butter Chocolate Chunk Cookies

Discover the softest, chewiest, tastiest peanut butter chocolate chunk cookies recipe you can make in less than 30 minutes!
Prep Time10 minutes
Chill Time12 hours
Total Time12 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: peanut butter chocolate chunk cookies
Servings: 24 servings
Author: Food Dolls

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3/4 cup brown sugar light or dark
  • 2 extra large eggs room temperature
  • 3/4 cup creamy peanut butter feel free to do chunky
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 2 cups dark chocolate chunks or chips

Instructions

  • In the bowl of a stand mixer, add the butter, granulated sugar, and brown sugar. Beat on medium speed, just until combined.
    1 cup unsalted butter, 1 cup granulated sugar, 3/4 cup brown sugar
  • Add the eggs, one at a time. Be on medium-high speed, be sure to beat well in-between, scraping the sides. You want to beat for a good 2-3 minutes to make sure it gets light and creamy.
    2 extra large eggs
  • Add peanut butter and vanilla extract. Beat until combined.
    3/4 cup creamy peanut butter, 2 teaspoons vanilla extract
  • Sift the dry ingredients into a bowl. Add half the mixture to the bowl of wet ingredients, and mix on low speed just until combined. Add the rest of the dry ingredients, and mix on low speed again. Be careful not to overmix!
    2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon sea salt
  • Fold in the chocolate chunks/chips.
    2 cups dark chocolate chunks or chips
  • Portion the dough into balls, using a 1/4 cup scoop. Arrange them on a baking sheet, and transfer to the fridge overnight. Please do not skip this step!
  • Bake at 350 degrees Fahrenheit for 13-15 minutes. Let cool on the baking sheet for 3-4 minutes. Then, transfer to a wire rack to cool completely.

Notes

*Placing the dough in the refrigerator insures a nice thick cookie. We like to freeze them and keep them frozen until we are ready to bake.
We can't promise this cookie will be thick if you choose to bake right away. At your own risk :)
*If using unsalted peanut butter, increase salt to 1 teaspoon.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 140mg | Potassium: 158mg | Fiber: 2g | Sugar: 21g | Vitamin A: 263IU | Calcium: 25mg | Iron: 2mg