Peanut Butter Chocolate Chunk Cookies
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.
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.