Soft Batch Chocolate Chunk Peanut Butter Cookies

/// February 3rd, 2016

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Hello hello! I’m sharing this post with you a little late in the day, but I’m SO excited to show you these soft batch chocolate chunk peanut butter cookies that I just couldn’t wait another minute longer.

I’ve been working on perfecting this cookie recipe for a few months now. I wanted needed them to be:

  • ultra thick
  • crispy at the edges
  • exploding with peanut butter flavor
  • not cloyingly sweet
  • made in one bowl
  • loaded with gooey chocolate chunks
  • easy
  • and AMAZING

After endless fails, I finally found our winner. They’re everything you could want in a peanut butter cookie and more.

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Nothing quite hits the spot like a warm from the oven peanut butter cookie oozing with melted chocolate chunks, especially when it’s chased with a warm cup of coffee. So let’s get down to all the need-to-know details. Just hold on one second. Gotta take this bite ↓↓↓

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Oh baby. They literally melt in your mouth…

But I digress. Focus, focus! Today’s recipe was inspired by a recent – and much needed – pantry clean out. After discovering a surplus of peanut butter (why do I have 9 unopened jars?!), making peanut butter cookies with a no-brainer. I also happened to have a ton of chocolate bars, so I decided to chop them up and make these cookies into a delicious chocolate + peanut butter situation.

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

For these cookies you’ll need butter, vanilla, peanut butter, light brown sugar, granulated sugar, eggs, all-purpose flour, baking powder, baking soda, salt, and chocolate chunks.

A few things you need to know about assembly:

  1. The butter must be at room temperature before creaming. Then you will cream the butter with the peanut butter and vanilla. Make sure you beat these ingredients until they’re nice and fluffy; about 2 minutes. I know that may seem like a long time, but trust me, this step is important.
  2. Make sure your eggs are at room temperature, and add them in one at a time. Allow each egg to fully incorporate before adding the next one in.
  3. When you add the dry ingredients into the mixing bowl, lightly toss them together on top of the wet mixture before fully incorporating them into the batter. And as always, be sure not to over mix.
  4. Although I used dark chocolate in these cookies, you can use milk chocolate, semi-sweet chocolate, or even a combination of both.

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

I like to top each cookie with a few extra chocolate chunks before baking. Too much chocolate…? NEVER. I used Extra Dark Chocolate for these cookies, but like I said earlier, you can use milk chocolate or semi-sweet chocolate if you prefer.

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

The finishing touch is a sprinkle of flaky sea salt. Totally optional but sooooo good. The sea salt adds a wonderful crunch and really helps balance out the flavor. If you like salty/sweet treats, you’ll definitely want to include it. I use Maldon Sea Salt Flakes.

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Enjoy, chocolate peanut butter lovers. Enjoy.

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Soft Batch Chocolate Chunk Peanut Butter Cookies

Rating: 51

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 2 dozen cookies

Serving Size: 1-2 cookies

Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk.

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 cup creamy peanut butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 and 1/2 cups all-purpose flour (bleached or unbleached will work fine)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt (kosher or table salt)
  • 8 ounces chocolate, chopped into chunks (see post for reference)
  • 1 teaspoon flaky sea salt (see post for reference)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy. Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Turn mixer off. Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here. Turn mixer off and use a spatula to fold in the chocolate chunks. Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.
  2. When ready to bake:
  3. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper. Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 12-14 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

The total time above includes chill time.

http://bakerbynature.com/soft-batch-chocolate-chunk-peanut-butter-cookies/



39 thoughts on “Soft Batch Chocolate Chunk Peanut Butter Cookies

  1. Janet

    These cookies look so good! Noticed when reading thru instructions there are 2 baking times shown – 9 minutes, then 12-14 minutes. Which is correct? Thank you!

    Reply
  2. Laura

    Absolutely the best cookies I’ve ever made!!! I was out of baking soda so I added 1 1/2 tsp of addition baking power and didn’t add the salt. They are soooo soft and delicious!! Definitely a recipe I’ll keep!

    Reply
  3. Laura

    I finally got a chance to make these tonight and they are SO GOOD!! We can’t stop eating them! Thank you so much for the amazing recipe! This was my first recipe from your site and I am really looking forward to making lots more!

    Reply
  4. Cindy B

    I didn’t chill the dough…. but they look amazing! I’ll see if it changes the flavor/texture of the cookies… but I doubt it!
    They are really pretty if you use a scoop … I didn’t make mine quite so big…. they look perfect! They also smell heavenly! Thanks for the recipe…. They would have been my father’s favorite- he loved peanut butter cookies! <3

    Reply
  5. joanna

    May i ask is chilling the dough necessary? What is the purpose anyway? Thanks cant wait to bake these :)

    Reply
    1. bakerbynature Post author

      Hi Malena. You can leave the dough in the fridge for up to two days, but you’ll need to thaw it a little before rolling and baking the cookies. Or you can roll them after 30 minutes of chilling. All of the baking details are in the recipe box at the end of the post :)

      Reply
  6. Apurva

    Hey has anyone tried making it without eggs. Any replacement. I am Vegetarian… Any suggestions would help… Really want to try them.

    Reply
  7. Courtney

    Just made these and they are great! I did not chill the dough as I didn’t have the extra time. Used semi-sweet chocolate chips. So good!

    Reply
  8. Katie J

    So good! Used an icecream scooper and they came out nice, big, and golden brown. I did have to cook them for 16 min but they were well worth the wait! I really enjoy your recipes, thanks for sharing.

    Reply
  9. Katie

    Can I use peanut butter that has no added oils or sweeteners, just peanuts? Like the kind you would get from those machines at whole foods?

    Reply
  10. terisa

    I use the the organic peanut butter that has the oil in it I have to mix. Did you use that kind of pb or the other? If i use the oily kind do i have to change the recipe at all?

    Reply
  11. terisa

    I really need to know soon…..does it matter if i use the natural, oil on the top kind of peanut butter…and if so do I have to adjust the recipe?

    Reply
    1. bakerbynature Post author

      Hi Terisa. I’ve only used no stir creamy peanut butter for this recipe, but I think the oil on top kind should work if you stir it really well so it’s combined. If that makes sense?

      Reply
      1. terisa

        There is a difference between natural and regular peanut butters…and it does affect the recipes. You should only use the regular peanut butter in this recipe.

        Reply

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