These peanut butter chocolate chunk cookies are the best peanut butter cookie! Chewy, tasty, and loaded with chocolate chunks.
Peanut butter cookies are always a favourite in my house. This time I added chunks of bakes chocolate to create a chocolate chunk peanut butter cookie. Safe to say they were a hit! My two toddlers always get excited when we get to bake with chocolate.
To get these puddles of chocolate be sure to use a chopped chocolate bar or bakers chocolate, DO NOT USE CHOCOLATE CHIPS. Chocolate chips are designed to hold their shape so you will not get the same outcome.
How to Make These Peanut Butter Cookies
Preheat oven to 350 F and line baking sheets with parchment paper.
Chop the bakers chocolate and set aside. Keep the 8 oz and 3 oz in separate bowls.
In a large bowl or stand mixer beat butter, white sugar, and brown sugar until light and fluffy (usually takes 2-3 minutes). Add in peanut butter and mix until ingredients are well combined. Mix in eggs and vanilla.
In a separate medium sized bowl whisk together flour, baking soda, and salt. Add the dry ingredients to the wet and mix just until no flour streaks remain. Fold in the 8 oz of chopped bakers chocolate.
Scoop dough into 3 tbsp balls and place on the lined cookie sheet 2 inches apart (I usually get 6 cookies per sheet). Add chucks of the set aside 3 oz of chopped chocolate on top of the cookie dough balls.
Bake for 9-11 minutes or until the edges start to turn golden brown. Cookies will still seem raw in the middle but will set after cooling. Cool on pan for a few minutes before moving to a wire wrack to cool fully.
Tips for Making Perfect Peanut Butter Chocolate Chunk Cookies
- Don't use chocolate chips. Chocolate chips keep they're shape so you will not get those melted chocolate pools.
- Measure flour properly by using a spoon to scoop it into a measuring cup and level it off with your finger or knife.
- Don't over bake the cookies. Once the edges are starting to go golden brown the cookies are done. They might still look a little raw in the centre but will stiffen up while cooling.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Peanut Butter Chocolate Chunk Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
More Cookie Recipes to Love
Peanut Butter Chocolate Chunk Cookies
Ingredients
Cookie Dough
- 1 C salted butter at room temperature
- 1 C brown sugar
- 3/4 C white sugar
- 1 C smooth peanut butter
- 2 large eggs
- 1 & 1/2 tsp vanilla extract
- 2 & 1/2 C all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 8 oz semi sweet bakers chocolate chopped
Topping Chocolate
- 3 oz semi sweet bakers chocolate chopped
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Chop the bakers chocolate and set aside. Keep the 8 oz and 3 oz in separate bowls.
- In a large bowl or stand mixer beat butter, white sugar, and brown sugar until light and fluffy (usually takes 2-3 minutes).
- Add in peanut butter and mix until ingredients are well combined.
- Mix in eggs and vanilla.
- In a separate medium sized bowl whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet and mix just until no flour streaks remain.
- Fold in the 8 oz of chopped bakers chocolate.
- Scoop dough into 3 tbsp balls and place on the lined cookie sheet 2 inches apart (I usually get 6 cookies per sheet).
- Add chucks of the set aside 3 oz of chopped chocolate on top of the cookie dough balls.
- Bake for 9-11 minutes or until the edges start to turn golden brown. Cookies will still seem raw in the middle but will set after cooling.
- Cool on pan for a few minutes before moving to a wire wrack to cool fully.
- Enjoy!
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