The Best Soft Batch Chocolate Chunk Peanut Butter Cookies are made with creamy peanut butter, brown sugar, and plenty of chocolate chunks! Packed with flavor, these cookies are outrageously good. A must try for peanut butter lovers!
Peanut Butter Cookies
If you love the combination of chocolate and peanut butter, today’s post is dedicated to you!
I’ve been working on perfecting this cookie recipe for a few months now. And after many fails, I finally found a recipe that turned out great over and over again! It’s already a new favorite recipe!
Because these cookies are:
- 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
They’re everything you could want in a peanut butter cookie and more!
Fact: nothing hits the spot quite like a warm from the oven peanut butter cookie that’s 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 ↓↓↓
Peanut Butter Cookie Recipe
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. But if you don’t have chocolate chunks on hand, feel free to use chocolate chips! Because peanut butter chocolate chip cookies are JUST as delicious as peanut butter chocolate chunk!
For these peanut butter chocolate cookies you’ll need:
- unsalted butter
- vanilla extract
- creamy peanut butter
- light brown sugar
- granulated sugar
- eggs
- all-purpose flour
- baking powder
- baking soda
- salt
- and chocolate chunks.
How to make Peanut Butter Cookies
Tips and Tricks for Recipe Success
- The butter must be at room temperature before creaming. Then you’ll combine the butter, peanut butter and vanilla in a stand mixer fitted with the paddle attachment and beat until they’re light and fluffy, scraping down the sides as needed. Or you can use a large bowl and hand mixer. This step will take about 2 minutes. I know that may seem like a long time, but it’s worth it.
- Add in both sugars and beat the butter and sugar mixture until it’s pale in color and very fluffy. You should scrape down the sides as needed.
- Next you’ll add in your eggs! Make sure your eggs are at room temperature, and add them to the cookie dough one at a time. And allow each egg to fully incorporate before adding the next one in.
- 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.
- Although I used dark chocolate in these cookies, you can use milk chocolate, semi-sweet chocolate, or even a combination of both.
- And finally, chill the dough for at least 30 minutes. But you can keep it in the fridge for up to 2 days! If you refrigerate the cookie dough for more than 30 minutes, you’ll need to bring it back to room temperature before baking.
- Then preheat the oven to 350 and bake!
Pro Tip: I like to top all of the cookie dough balls with a few extra chocolate chunks before baking. Too much chocolate…? NEVER. I used Extra Dark Chocolate
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.
Enjoy, chocolate peanut butter lovers!
More Peanut Butter Recipes:
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Thick and Chewy White Chocolate Peanut Butter Blondies
- Perfect Peanut Butter Cookies
- Easy Peanut Butter Fudge
If you try this recipe for peanut butter choc chunk cookies, 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. ♥
Soft Batch Chocolate Chunk Peanut Butter Cookies
Prep
Cook
Inactive
Total
Yield 2 dozen cookies
Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk. These are the best peanut butter choc chunk cookies!
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
- 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.
- Next 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.
When ready to bake:
- 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.
Courses Dessert
Cuisine Cookies
Nutrition Facts
Serving Size 1-2 cookies
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
These look so yummy! Thanks for the great recipe.
You’re very welcome, Cristelle! Enjoy 🙂
These cookies are the best soft batch chocolate chunk peanut butter I ever tasted. Thank you.
That’s awesome, Genise! Thank you so much for letting me know 🙂
These cookies are SO DARN GOOD!!!!!!!!! Unbelievable
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!
Hi Janet. Thank you for catching that – the recipe has been corrected. It’s 12-14 minutes 🙂
these look great!~ Cannot wait to try them!
I think you’re going to love them, Jessica!
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!
AWESOME!!! So happy to hear this, Laura! Thanks for letting me know how much you enjoyed these cookies 🙂
Am going to try and make these today
Yay! Hope you love them, Elvira.
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!
Can i use chocolate chips?
Absolutely, Terisa!
I just made these. Another keeper recipe. Amazin!! Followed the recipe exactly.
These look delicious and I cannot wait to make them this weekend!
When do you add the sea salt? After baking?
Yes! Just sprinkle it on top 🙂
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
Hi Cindy! I’m so happy you’re enjoying the peanut butter cookies 🙂
May i ask is chilling the dough necessary? What is the purpose anyway? Thanks cant wait to bake these 🙂
Can i leave them in the fridge overnight? What should i do next?
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 🙂
Could I use chunky peanut butter instead, how different would it be in terms of the chewiness factor ?
Hey has anyone tried making it without eggs. Any replacement. I am Vegetarian… Any suggestions would help… Really want to try them.
Oh yummy. These are just delicious. Thanks for sharing this recipe.
Simon
These cookies look so amazing! So glad I stumbled apon this recipe!
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!
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.
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?
Can you freeze unbaked cookie dough? If so, how do you bake them from frozen?
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?
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?
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?
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.
Did you end up trying the recipe?
I made these for my boyfriend for valentines day and they’re amazing thank you!
YAY! Lucky boyfriend 😉 Thanks for letting me know!
Made these today,mine were burnt in d bottom n raw on d top.. while baking these cookies nly d bottom rods of d oven should b used or top n bottom,both?
This is a delicious soft batch recipe! I can never leave a recipe alone though….I added a bag of toffee pieces and dark chocolate with caramel in it!
Hi, what if I do not have parchment paper? Can I just grease the pan and will it be ok?
Recipe looks great! Can I divide and freeze the dough?
Hi Lauren. I haven’t tried freezing this dough, but I think it should work. I would scoop it onto a cookie sheet, freeze until solid, then transfer mounds to a freezer safe ziplock bag. You may need to add an extra 1 to 2 minutes onto the bake time.
Hi Ashley!
Can I replace eggs with something else ?
Regards ☺
I made these a few weeks ago and they got rave reviews!! Thank you!!
How do you get the chocolate chunks to be so gooey? Is it the chocolate you used? Did you do anything special in that picture with the oozing chocolate chunks? They look so delicious, I’ve got to try them!
I made a little over 5 dozen decent sized cookies with this recipe. I didnt double it or anything, just followed the recipe to the T. Used coarse salt instead of flakes, tastes great. Thanks for sharing! Im going to have some people feeling lucky to be my friends soon!!
So happy they were a hit, Jette!
going to try these today! Granddaughter requested PB cookies w/chocolate chips as her special request for Christmas goodie mailing. ?? NEVER has MiMi made this SO after searching everywhere for a recipe I have decided on yours. Looks amazing and reviews are wonderful!
do have a ? Does the salt go on before or after baking?? Plus- do you flatten before baking or leave mounded?
I am getting the butter soft now I will appreciate your prompt reply.
sincerely,
Kim 🙂
Hi Kim. You put the 1/4 teaspoon of kosher salt in the cookie recipe, and use the flaky sea salt after baking. I don’t flatten mine, but you can for thinner cookies 🙂
Thank YOU So much for your prompt response I will let you know how they turn out!
Have a nice day!
🙂
Hi,
I just made this recipe but mine didn’t come out like the picture. I’m not sure if I did anything wrong. I did use regular brown sugar instead and chunky peanut butter. But they are just flat and only slightly soft in the middle. Did I maybe mix the batter too much? Thank you !
These look delicious!
Do you use natural peanut butter (the kind you have to stir – I like Whole Foods brand) or regular peanut butter? Also can you use crunchy instead of smooth.
I use regular peanut butter 🙂 I think crunchy could work, but I’ve never tried so I can’t say for sure.
DO you think I could substitute the peanut butter for almond butter as I have to consider some nuts allergies….
Hi I made these yesterday and I found that the dough was dry. So when baked they are not chewy. What else can I add if that happens again?
Thanks
Baked a batch today and wow I don’t think they will last long!! Will try the maldon sea salt next time. Thanks for this great recipe:)
These were so good, they were so soft and chewy and a big hit with everyone. I will be making these again and again 🙂
can I use dark brown sugar instead?
Yes 🙂
can you use dark brown sugar instead ?
yes:)
So, I made this recipe. SEVERAL TINES! This is an absolute wonderful recipe! I made them to cater in for work during the Christmas month and EVERYONE absolutely loved them. 2 batches gone just like that lol. My 2 guys at home won’t let me forget that we have run out of cookies lmbo! Absolute perfection!!!! Ty so much for sharing this recipe!
Hello ! I’m french so first, excuse my poor english.
I’ve been looking for a long time for a cookie recipe that could make me feel baked in the middle of the USA. Thanks to you, there it is !!! ❤️ they are AMAZING !!!! À little taste of America in the middle of France !
Hello !
Thank you for all.
I hace a ?
How many gr aré 2 sticks or 8 onces?
I finally got around to making these this weekend, and they were super awesome. My wife and I have been on our summer body program the last couple of months, but decided these looked deserving enough to be our cheat meal! lol And….they did not disappoint! 🙂
Oh my God! These are without a doubt the BEST cookies I’ve ever made!!! I followed your recipe exactly and all my friends have praised them. Everyone’s asking for the recipe now!! Thank you so much for sharing and keep up the good work!!!
Wow, these are so delicious! Mine turned out just like yours, gorgeous and thick. They taste of butter and peanut butter and chocolate – and salt! So glad I didn’t skip that sprinkle of flaky salt, it really takes the cookies from delicious to amazing.
I got 40 good sized cookies from this, that baked in about 11-12 minutes. Perfection!
Hello, these cookies look incredible! I really like your website, unfortunately I don’t use cups, could you please add a metric converter? Like to convert cups into grams? That would be AWESOME. Thanks!