Preheat your oven to 325°F.

In a large bowl, mix the peanut butter, brown sugar, egg, salt and butter together, stirring until well combined. You can watch the recipe's video here if having any doubts.

Add the chocolate chunks (or chips) and stir until they’re mixed into the dough.

Add the baking soda and all-purpose flour and stir until the dough is formed. You can use a stand mixer for it, but careful to not overmix the dough, or you might get a tough cookie.

Using a cookie scoop, spoon or hand, shape into a ball about 2 tablespoons of dough. Don’t flatten the dough before baking, it will flatten by itself in the oven (as long as you use butter).

Bake for 16 to 18 minutes, or until the cookies are slightly golden at the edges.

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.

The cookies will keep for 2 weeks if stored correctly. After cooled, store your peanut butter chocolate chunk cookies into an airtight container.