Peanut Butter Chocolate Chunk Cookies are easy to make and don't require chilling time. Make this recipe using one bowl only and your favorite chocolate bar!
Why bake these cookies
My thick peanut butter cookies are made from scratch with all the best things in life: peanut butter, brown sugar, and big, melting pools of chocolate. They are amazing with a glass of milk and made for beginner bakers - just like my constarch cookies.
Ingredients and substitutions
All you need are a few staple ingredients:
- Peanut butter. I prefer to use unsweetened, 100% peanut butter when making these cookies, but any peanut butter works. Remember to stir the peanut butter before measuring, especially if the oil has separated. If you want your cookies sweeter, you can use a sweetened peanut butter.
- Brown sugar. It makes these cookies chewy and delicious. Don't use white sugar.
- Butter. Use room temperature butter, salted or unsalted. If using salted, omit the salt when making the recipe.
- Chocolate chunks. You can buy chocolate chunks, or use your favorite chocolate bar. I prefer to use dark/semisweet chocolate whem making these cookies, but any type of chocolate will do. You can substitute chunks with chocolate chips.
Check all the ingredients on the recipe card.
How to make them
A large bowl and a spoon are all you need to mix this dough.
Start by preheating the oven, 325° F. This cookie recipe has no chilling time, so by the time you've finished the dough, the oven should be properly preheated.
Step 1. In a large bowl, add salt, brown sugar, peanut butter, room temperature butter, and egg. Mix until well combined, then add the chocolate chunks, mixing until chunks are incorporated into the dough.
Step 2. Add baking soda and all-purpose flour, mixing until no dry spots are visible. Be careful not to overmix, or you’ll get a tough cookie.
Step 3. Using a 2 tablespoon scoop, shape dough into balls. Don't flatten them. Place the balls into a lined baking sheet, 1 inch apart.
Step 4. Bake cookies for 16 minutes, or until the edges are light brown.
This is a no-chill dough, but for you to be able to bake them straigh from the bowl, you can't use melted butter. Melted butter will make the cookies spread too much, and you'll end up with thin peanut butter cookies.
Expert tips for the best peanut butter cookies
Don’t substitute the brown sugar for white sugar. You can use either dark or light brown sugar, but avoid using white sugar if you want to get chewy peanut butter cookies.
Do not try to substitute the egg, or your cookie will have less structure, be less chewy, and turn out flatter and crispier.
Avoid overbaking these cookies. If you're making smaller cookies (1 tablespoon), bake them for about 12 to 13 minutes, or until lightly golden on the edges. Big cookies (2.5 to 3 tablespoons) take a bit longer, 15 to 16 minutes. Never bake for more than 18 minutes and always preheat your oven!
If it's your first time making this recipe, check for doneness 2 to 3 minutes before the suggested time. Every oven is different, and the cookies might take less time to bake in yours.
But do you wanna know my best tip for this recipe? Double it. These cookies tend to go in less than a day.
Storing and freezing
These cookies will keep for 2 weeks if stored correctly. After cooling, place cookies into an airtight container.
For freezing, you can do it before or after baking. For both options, use a proper freezer bag or container. I prefer to freeze the dough instead of the cookies already baked. That way, I always have a super fresh peanut butter cookie whenever I’m in the mood for one.
Have you tried this Peanut Butter Chocolate Chunk Cookies? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Peanut Butter Chocolate Chunk Cookies
Ingredients
- ½ cup peanut butter unsweetened
- 1 ¼ cup brown sugar packed
- 1 large egg
- ⅓ teaspoon salt
- ½ cup butter room temperature
- 1 teaspoon baking soda
- 1 cup chocolate chunks semi-sweet
- 1 ½ cup all-purpose flour
Instructions
- Preheat the oven to 325°F.
- In a large bowl, add the peanut butter, brown sugar, egg, salt and butter together, mixing until well combined.
- Add the chocolate chunks, and mix until they’re incorporated into the dough.
- Add the baking soda and all-purpose flour and mix until the dough is formed. Be careful to not overmix the dough, or you might get a tough cookie.
- Using a cookie scoop, spoon or hands, shape into a ball 2.5 or 3 tablespoons of dough. Don’t flatten the dough before baking, it will flatten in the oven as it bakes.
- Bake for 15 to 16 minutes, or until the cookies are slightly golden at the edges. Don't bake for longer than 18 minutes.
- They will come out of the oven soft, but will set after some minutes. Leave them for 5 minutes into the cookie sheet to set before transferring them to a cooling rack.
Jo
Everything you need in a cookie is in here. Peanut butter and ooey gooey chocolate chunks - best pair togeher. Looks soo delicious!
Milk and Pop
Agreed with everything! It is really delicious!
Nicoletta De Angelis Nardelli
I agree with you on the chocolate chunks instead of the chips and yes to semi-sweet or bittersweet chocolate. These cookies are perfectly decadent!
Milk and Pop
They Are! Glad you like them!
Debbie
I have been on the quest for the perfect peanut butter chocolate chip cookie and it has now ended. These are pure perfection and melt in your mouth good. The perfect peanut butter flavor enhanced with the chocolate chunks. My whole family loved these, but I did have to hide a few for later , lol. .
Marisa F. Stewart
This is a heavenly combination -- two of my very favorite cookies CC and Peanut Butter. This will be perfect for my grandson to take with him to college. It's his first year and he loves both kinds of cookies. I know I'll be making him some CARE packages.