Peanut Butter and Chocolate Chunk Cookies
Indulge in the irresistible combination of creamy peanut butter and decadent chocolate chunks with these Peanut Butter and Chocolate Chunk Cookies—a classic treat that's taken to the next level. Perfectly balanced between soft and chewy, these cookies feature a rich, nutty base complemented by pockets of gooey chocolate in every bite. Made with pantry staples like all-purpose flour, brown sugar, and granulated sugar, this recipe is as easy as it is satisfying, with just 15 minutes of prep time and a quick bake. The addition of a crisscross fork pattern adds a charming homemade touch, while the golden edges and slightly tender centers ensure ultimate freshness. Whether you're baking for a family gathering or craving a midweek pick-me-up, these cookies are sure to become a household favorite. Ideal for cookie lovers searching for the best peanut butter cookies, this recipe combines nostalgia and indulgence in every batch.
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Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 120 grams creamy peanut butter
- 100 grams granulated sugar
- 100 grams brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 150 grams chocolate chunks
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
Add the egg and vanilla extract to the mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. Do not overmix.
Using a spatula or spoon, fold in the chocolate chunks until evenly distributed.
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Using a fork dipped in a bit of sugar, gently flatten each dough ball in a crisscross pattern.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 12.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
