If you’re craving a cookie that’s rich, gooey, and packed with flavor, look no further than these Peanut Butter Chocolate Chunk Cookies. Combining the creamy goodness of peanut butter with melty chocolate chunks, these cookies are everything a homemade treat should be—chewy in the center, lightly crisp on the edges, and impossible to resist. This quick and easy cookie recipe comes together in under 30 minutes with simple pantry ingredients. Whether you’re baking for a weekend treat, a holiday platter, or just because, these cookies will become your go-to favorite.
Why You’ll Love These Peanut Butter Chocolate Chunk Cookies
- 🥜 Deep peanut butter flavor in every bite
- 🍫 Large chocolate chunks that melt perfectly into soft pockets
- 🧂 Balanced sweet-and-salty flavor
- 🍪 Soft and chewy texture — never dry or crumbly
- 🕒 Ready in just 30 minutes — no dough chilling required!
Ingredients You’ll Need For Peanut Butter Chocolate Chunk Cookies
You probably have most of these in your pantry already. Here’s what you’ll need to make the best peanut butter chocolate chunk cookies:
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks (or dark chocolate if preferred)
Note: See the recipe card below for full measurements and baking instructions.
How to Make Peanut Butter Chocolate Chunk Cookies
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
4. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated.
5. Combine and Fold: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chunks.
6. Shape and Bake: Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
7. Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Baker’s Tips for Perfect Cookies
- Don’t overbake: The cookies should look a little soft in the center when you remove them from the oven. They’ll firm up as they cool.
- Use chocolate chunks: Unlike chips, chunks melt into gooey pockets of chocolate for a more decadent cookie.
- Want thicker cookies? Chill the dough for 30 minutes before baking.
- Add a sprinkle of flaky sea salt before baking for an elevated sweet-salty contrast.
Recipe Variations
- Crunchy peanut butter – for added texture
- White chocolate chunks – for a sweeter twist
- Chopped peanuts – for nut lovers
- Dairy-free version – use vegan butter and dairy-free chocolate
- Gluten-free version – use a 1:1 gluten-free flour blend
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 5 days. Add a slice of bread to the container to keep cookies soft.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
- Freeze Dough: Scoop dough into balls, freeze on a tray, and store in a freezer-safe bag. Bake from frozen, adding 1–2 minutes to baking time.
FAQs
Can I use natural peanut butter?
Yes — just make sure it’s well-stirred and not too oily or runny.
Do I need to chill the dough?
Not required, but chilling for 30 minutes helps the cookies hold their shape if your kitchen is warm.
Can I use chocolate chips instead?
Absolutely. Chocolate chunks provide bigger, gooier bites, but chips work just fine too.
How do I get perfect round cookies?
Use a round cookie cutter to gently swirl around the edges of warm cookies to shape them.
Can I make jumbo cookies?
Yes! Use a large cookie scoop and increase the baking time by 2–3 minutes.
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Conclusion
These Peanut Butter Chocolate Chunk Cookies are rich, chewy, and totally addictive—everything a perfect homemade cookie should be. Whether you enjoy them fresh from the oven or tucked into a lunchbox, they’re bound to become a staple in your baking rotation. One bite, and you’ll see why this is a cookie worth repeating.
Peanut Butter Chocolate Chunk Cookies
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks or dark chocolate if preferred
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated.
- Combine and Fold: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chunks.
- Shape and Bake: Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, use crunchy peanut butter instead of creamy.
- Top with a sprinkle of flaky sea salt before baking for a sweet-salty bite.
- Store in an airtight container for up to 5 days.
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