Peanut Butter Chocolate Chunk Cookies

The best flavor combo. You know it. I know it.

I’d like to blame these Peanut Butter Chocolate Chunk Cookies for the fact that my skinny jeans no longer zip, but the real reason is my lack of willpower when it comes to my late-night ice cream cone addiction. I’d also like to say that will cease once the weather turns cooler, but I’m not going to hold my breath.

I’ve tried things like frozen yogurt and “nice” cream. You know, healthier alternatives, but it’s just not the same… It’s never the same! Seriously, nice cream? When did that trend come to fruition? Did we not learn our lesson with kale chips?

Kale chips…psht! What a joke.

I’ll be over here with my triple cone of Pumpkin Spice Latte Ice Cream and not feel the least bit guilty about it, mkay?

Besides, that’s what leggings are for, right? You stretch. They stretch. It’s all good in the hood, in my opinion.

So what if I sacrificed my skinny jeans in the name of creating, in my opinion, a damn good peanut butter chocolate chunk cookie. They’re definitely well worth every bit of butter, sugar, and melty chocolate chunks that were immediately shoveled into my face upon removal from the oven. Mmm, warm, gooey cookies. Is there anything better?

These peanut butter cookies are everything a peanut butter cookie should be: thick, buttery, soft on the inside. You should be able to immediately recognize that they’re a peanut butter cookie. Added bonus, of course, are the large chunks of chocolate nestled throughout the batter.

Bonus: No need to chill the batter before baking. That means you get cookies in your mouth much sooner, and that’s always a good thing.

Give a few away. Eat them all yourself. Baker’s choice.

Print Recipe

Peanut Butter Chocolate Chunk Cookies

These thick, gooey Peanut Butter Chocolate Chunk Cookies are loaded with semi-sweet chocolate chunks and bake up soft on the inside.

Yield: 17-18 cookies

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chunks

 

Directions:

1. Preheat oven to 375 degrees F. Place the rack in the center of the oven. Line two baking sheets with a layer of parchment paper or a silicone baking mat. 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. 
3. With the mixer on low, add the egg and vanilla extract. Mix until thoroughly combined. Scrape down the sides of the bowl. 
4. Add the flour, salt, and baking soda to the bowl. Mix on low until just combined. Fold in the chocolate chunks. 
5. Measure out 2-tablespoons of dough. Roll into a ball and place on the cookie sheet, spacing the dough balls 5 inches apart on the prepared baking sheets. Press down on each dough ball until the cookie is 1/2-inch thick. Bake one sheet of cookies at a time for 10-11 minutes, turning halfway through. 
6. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for up to 7 days. Optional: reheat in the microwave for 10-15 seconds to warm through. 

All images and text ©One Sweet Mess.

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