These chocolate chunk peanut butter cookies are thick and velvety, with pockets of melty chocolate and a dash of sea salt on top! Try my fluffernutter cookies or peanut butter espresso cookies next if you enjoy peanut butter.
I have a not-so-secret crush for fluffernutter cookies. Granted, these require a little more effort than I would ordinarily put into a cookie recipe, but oh my goodness, are they worth it.
I love thin, chewy cookies, and that’s precisely what I’m looking for in a peanut butter cookie.
till I desire something different. And it’s a thick, squishy peanut butter cookie. Yet since I become tired with only one flavor, I add large pieces of chocolate to fulfill my palate’ need for diversity.
I then sprinkle flaky sea salt on top since I love sweet and salty combos. This isn’t a necessity, and it’s not something I do every time, but it’s a safe bet that if given the chance, I would.
Happily, these chocolate chunk peanut butter cookies aren’t difficult to prepare, and a single batch may generate between 16 and 20 cookies, so I’ll be OK for a while if I restrict myself to one cookie each day.
Yet, to be honest, I don’t have much self-control.
For your peanut butter, coat a measuring cup with nonstick spray. For years, I’ve sprayed a measuring cup with nonstick cooking spray, spoon in your peanut butter (and level off the top), and then turn it upside down into your bowl.
It should easily come out, and your measuring cup should be largely clean!
Make use of creamy peanut butter. The natural peanut butter you need to mix may be too oily (though if it’s thoroughly integrated, you could get fortunate), and chunky peanut butter will provide a different texture, perhaps resulting in a more crumbly cookie.
Utilize components that are at room temperature. The egg and peanut butter will combine more readily if they are room temperature.
With a spatula, fold in the chocolate bits. You may use your mixer’s lowest speed for a few seconds, but I find that it can overmix the dough, so I usually fold them in using a spatula or wooden spoon.
The dough does need to cool. That was barely 30 minutes. If you make them the night before and they spend that much time in the fridge, simply bring them back to room temperature (15-30 minutes) before baking.
If they’re too cold, they won’t spread much and will struggle to cook through in the center without scorching on the edges.
Place a chocolate piece or two on top. This is more for show, but I like to keep aside 1 ounce of chocolate pieces to sprinkle on top of each cookie before baking.
Season with flaky sea salt! This is something I nearly always do, but you don’t have to. I sprinkle a tiny amount of Maldon flake salt on top of each cookie just before baking, but don’t overdo it; a little goes a far way.
I took them to a small gathering of friends right after Christmas, and everyone loved them. I think I can smell their enticing perfume floating through my imagination.
It seems like a good enough incentive to go produce some more right now. Prepare to go!
Chocolate Chunk Peanut Butter Cookies
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- blending bowls
- Mixing Stand
- Hand held mixer
- Scooping cookies
- Cooling racks made of wire
- 1 cup regular flour
- 1 tsp baking soda
- 1 teaspoon baking powder
- a dash of salt
- room temperature cupunsalted butter
- a cup of creamy peanut butter
- 1 cup packed light brown sugar
- a cup of granulated sugar
- 1 room temperature egg
- 1 tsp pure vanilla extract (or vanilla bean paste)
- 5 oz. chocolate, chunked or chopped (set 1 ounce aside to press into the top of each cookie before baking)
- Topping: flaky sea salt (optional, but encouraged)
- 2 tsp baking soda, 1 tsp baking powder, sprinkle of salt
4 c. all-purpose flour 1
Combine the flour, baking soda, baking powder, and salt in a medium mixing basin. Set aside.
- 2 tablespoons unsalted butter
In a large mixing basin, cream butter using a stand mixer or hand mixer until smooth and creamy.
- 2 cup smooth peanut butter
Beat in the peanut butter until creamy.
- granulated sugar 4 cup
4 cup light brown sugar, 1 teaspoon Add brown sugar and granulated sugar and mix until blended and frothy.
- Beat in the egg and vanilla extract until barely incorporated.
1 egg, 1 tsp pure vanilla extract (or vanilla bean paste)
- Mix in the dry ingredients on low speed until barely mixed.
- Mix in the chocolate bits with a spatula until barely incorporated.
5 oz. chocolate
- Refrigerate the bowl for at least 30 minutes, wrapped in plastic wrap.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper or a nonstick silicon mat.
- 2 teaspoons) to divide out dough onto prepared cookie sheet, spacing it out a few inches. For display purposes, put a few chocolate bits into the top of each biscuit. Push down softly on the top of each biscuit to flatten it somewhat, then sprinkle with flaky sea salt, if preferred.
Sea salt flaky
Use a medium cookie scoop (approximately 1 12 teaspoon).
- Bake for 10-12 minutes, or until the cookies are firm and the edges are brown. Let to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool fully. Enjoy!