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Peanut Butter & Chocolate Chunk Cookies

These gooey, chocolatey Peanut Butter & Chocolate Chunk Cookies have all the best flavors. Salty, sweet, nutty & so addicting.
Course Cookies
Keyword Chocolate, Peanut Butter
Prep Time 7 minutes
Cook Time 12 minutes
Servings 10
Author Leona G.

Equipment

  • Stand mixer fitted with a paddle attachment
  • Spatula
  • Parchment Paper

Ingredients

  • 1 stick unsalted butter softened
  • 1/2 cup sugar
  • cup dark brown sugar packed
  • cup peanut butter unsweetened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1⅓ cups all purpose flour
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • 1 cup chopped chocolate dark, milk or semi-sweet

Instructions

  • Pre-heat your oven to 350°
  • In a stand mixer fitted with a paddle attachment or a mixing bowl using a hand-held mixer, add your butter, peanut butter & sugars. Beat for 2 minutes on medium. Next add in the vanilla and egg. Beat just until incorporated. 
  • Add in the flour, baking soda & salt and continue to mix until there are no dry patches of flour left. Fold in your chopped chocolate. Reserve some for topping.
  • Using your ice cream scooper or cup measure, scoop your cookie onto a sheet pan lined with parchment paper. Top with salt and more chocolate (optional). Bake for 12 minutes. Allow them to cool on the baking tray before eating. Enjoy! 

Notes

  • This recipes makes 8-10 cookies. I use this ice cream scooper.
  • You can also use almond butter or any other nut butt that you prefer instead.
  • You can refrigerate the cookies overnight if you want a more flavorful cookies. I think cookies always taste best when made the next day. Just allow them to come to room temp before baking them.
  • Let the cookies cool on the baking tray as they will continue cooking.