Calling all peanut butter cookie lovers! These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make these no chill cookies in under 20 minutes (including prep) with just a few ingredients and a few simple steps.
Ingredients in Chocolate Peanut Butter Cookies
- creamy peanut butter - or can substitute for chunky peanut butter but note that it will give a different texture.
- butter
- sugar - both granulated sugar and brown sugar.
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
- chocolate chunks - I like the size of the chocolate chunks for these cookies, but feel free to use chocolate chips instead.
You will also need: measuring cups and spoons, mixing bowl, hand mixer (or stand mixer), baking sheet, and wire cooling rack.
How to Make the Best Chocolate Chunk Peanut Butter Cookies
In a large mixing bowl, cream together the peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or stand mixer), until soft and creamy. Add in egg and vanilla extract and continue to mix until fully combined.
In a separate mixing bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer until combined. Then, fold in the chocolate chunks.
Roll the dough into 1 to 2-inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
Bake for 8-10 minutes in a 350 F preheated oven, or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.
Tips for Making Peanut Butter Cookies
- What is the texture like? These cookies and soft, chewy and a little crumby and literally melt in your mouth. You need to be careful not to overcook as even baking for an extra 5 minutes will cause the cookies to get dry. They will look a little undercooked at the 8-10 minute mark, but that is okay. The residual heat from the pan and the cookies themselves will continue to bake them.
- How long do these cookies last? Store homemade peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies really soft, place a slice of bread in the container. Yes, it actually works.
- Can I freeze peanut butter cookies? Yes, these cookies are freezer-friendly. Just freeze them in an airtight container or freezer bag for up to 3 months. Leave out in the refrigerator or at room temperature to thaw.
More Cookie Recipes
- The Best Soft and Chewy Peanut Butter Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Soft and Pillowy Chocolate Chip Banana Bread Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- Easy Sugar Cookies
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Recipe
Chocolate Chunk Peanut Butter Cookies
- Total Time: 18 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make them in under 20 minutes.
Ingredients
- 1 cup creamy peanut butter
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 + ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chunks (or chips)
Instructions
- Preheat the oven to 350 F.
- In a large bowl, cream together the peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer), until soft and creamy. Add in egg and vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer until combined. Then, fold in the chocolate chunks.
- Roll the dough into 1 to 2-inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
- Bake for 8-10 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
Notes
Equipment used: measuring cups and spoons, mixing bowl, hand mixer (or stand mixer), baking sheet, and wire cooling rack.
The texture: These cookies and soft, chewy and a little crumby and literally melt in your mouth. You need to be careful not to overcook as even baking for an extra 5 minutes will cause the cookies to get dry. They will look a little undercooked at the 8-10 minute mark, but that is okay. The residual heat from the pan and the cookies themselves will continue to bake them.
How to store: Store homemade peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies really soft, place a slice of bread in the container. Yes, it actually works.
How to freeze: Freeze in an airtight container or freezer bag for up to 3 months. Leave out in the refrigerator or at room temperature to thaw.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Heather says
Thank you for helping me make the best cookies of my life!
Sabrina says
Perfect PB cookie! I am gluten free, so I substituted with King Arthur measure for measure gluten free flour and they turned out nicely. Very tasty! I will be making these again and again.
Sam Hu | Ahead of Thyme says
Thank you Sabrina! So happy it worked with GF flour!
Ashley says
These were so easy and delish! Everyone loved them.
Sam Hu | Ahead of Thyme says
Thank you Ashley! They are a crowd favourite!
Izzy says
The way each bite just crumbles in the mouth allowing the chocolate to melt right in...heavenly!
Sam Hu | Ahead of Thyme says
Aw thank you Izzy!