Stack of thick peanut butter chocolate chunk cookies on a parchment-lined baking tray with melted chocolate chunks, cookie crumbs, and a glass of milk in warm natural light.

Peanut Butter Chocolate Chunk Cookies

ByCassidy

Peanut butter and chocolate, the ultimate combination that never gets old. These Peanut Butter Chocolate Chunk Cookies are thick, soft, and loaded with melty chocolate chunks that make every bite just that good. They’re the type of cookie you bake once and immediately add to your forever rotation.

Stack of thick peanut butter chocolate chunk cookies on a parchment-lined baking tray with melted chocolate chunks, cookie crumbs, and a glass of milk in warm natural light.

The dough comes together easily with creamy peanut butter, brown sugar and butter for that chewy, melt-in-your-mouth texture. A quick chill helps them bake up nice and thick with those signature crinkly tops. I prefer using chopped chocolate instead of chips, it gives every cookie those gooey puddles of chocolate that make them look straight out of a bakery.

Helpful Tips & Variations

  • Don’t skip chilling: It keeps the cookies thick and prevents them from spreading too much in the oven.
  • Choose creamy peanut butter: Stick with a classic creamy peanut butter like Jif or Skippy, natural peanut butters can make the dough oily or crumbly.
  • Mix up the chocolate: Use a combo of milk and dark chocolate chunks for the perfect flavor balance.
  • Add a sprinkle of sea salt: A light dusting on top before baking enhances the sweetness and gives that bakery-style touch.
  • Make it extra peanut buttery: Stir in a handful of peanut butter chips for even more flavor.

Recipe: Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies
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Peanut Butter Chocolate Chunk Cookies

Recipe by CassidyCourse: COOKIES u0026amp; BARS
Servings

18

Cookies
Prep time

45

minutes
Cooking time

10

minutes
Calories

220

kcal

Soft, chewy peanut butter cookies loaded with rich chocolate chunks, perfectly balanced and impossible to resist.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened

  • ½ cup creamy peanut butter (not natural)

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg

  • 2 tsp vanilla extract

  • 1 ¼ cups all-purpose flour

  • ½ tsp baking soda

  • ¼ tsp baking powder

  • ½ tsp salt

  • 4 oz (about ¾ cup) chopped semisweet or dark chocolate from a bar

Directions

  • Cream the Butter & Sugars: In a large bowl or stand mixer, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until light and creamy (about 2 minutes).
  • Add Wet Ingredients: Mix in the egg and vanilla extract until smooth and fully incorporated.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chopped chocolate chunks.
  • Chill: Cover and refrigerate the dough for 30 minutes to firm up and enhance the flavor.
  • Preheat & Shape: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie and roll into balls. Press a few extra chocolate chunks on top for those gooey puddles.
  • Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly soft — don’t overbake!
  • Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Don’t overmix the dough once you add the dry ingredients — that’s the key to keeping the cookies soft.
  • Underbake slightly for gooey centers; they’ll continue to set on the baking sheet.
  • Use room temperature ingredients so the butter and peanut butter blend smoothly for a creamy, cohesive dough.
  • Weigh your flour if you can — too much can make the cookies dry. (130g per cup is a good rule of thumb.)
  • Press extra chocolate chunks on top before baking for that irresistible, picture-perfect finish.

Storage & Freezer Tips

  • Store cooled cookies in an airtight container at room temperature for up to 5 days, they stay soft and chewy the whole time.
  • To freeze baked cookies, layer them with parchment in a freezer-safe container and store for up to 2 months.
  • For the best texture, rewarm them in the microwave for 8–10 seconds before eating.
  • To freeze unbaked dough, scoop it into balls, freeze on a tray until firm, then transfer to a bag or container. Bake frozen dough directly from the freezer, adding 1–2 minutes to the bake time for perfect results.

More Cookie Recipes

Brown Butter Pumpkin Spice Snickerdoodle

Double Chocolate Espresso Cookies

Ginger Molasses Crinkle Cookies

Brown Butter Chocolate Chip Cookies

Salted Caramel Stuffed Cookies

I hope you love these Peanut Butter Chocolate Chunk Cookies as much as I do! If you make them tag @cassandcrumb on Instagram or leave a comment below, I’d love to see your cookies. Happy Baking!

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