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    Home > Recipes > Cookies

    Peanut Butter Chocolate Chunk Cookies

    Published: Dec 11, 2020 · Modified: May 17, 2022 · by Jess Smith · Jump to Recipe · 36 Comments · This post may contain affiliate links.

    1.0K shares
    peanut butter chocolate chunk cookies
    chocolate chunk cookies on a wire rack
    peanut butter chocolate chunk cookies on a wire rack
    peanut butter chocolate chunk cookies on a wire rack
    peanut butter chocolate chunk cookies on a wire rack
    peanut butter chocolate chunk cookies

    Peanut Butter and chocolate is a combination that will never get old. These peanut butter chocolate chunk cookies bake up crisp around the edges and soft in the middle.

    peanut butter chocolate chunk cookies on a wire rack

    These cookies were first added to our cookie archives back in 2013, but they are such a staple (and always such a hit at our house) that it felt like time to bring them back to your attention with some fresh new photos. They are completely classic. A salty and sweet peanut butter base studded with chocolate chips or chocolate chunks - depending on what sort of mood you’re in.

    Peanut butter chocolate chunk cookies are great for freezing, so I wanted to share these now in case you wanted to tuck some in the freezer to bake a few on a chilly winter night. 

    You may already have everything you need to bake these. Here’s all it takes.

    smooth peanut butter in a measuring cup

    Ingredients

    • All-Purpose Flour - Just regular AP flour needed for these cookies. I’ve also made these with a gluten-free 1:1 flour sub (I like King Arthur’s) with great results. 
    • Creamy Peanut Butter - I have always made these with conventional creamy peanut butter (like JIF), but I’m sure they would be great with crunchy peanut butter as well. If you try them with natural peanut butter, I’d love to hear how it turns out!
    • Unsalted Butter - As with most baking recipes, it’s a great idea to use unsalted butter and then add measured salt to your recipe for consistent results. 
    • Sugar - You’ll need both white (granulated) sugar and light brown sugar to give these cookies that tender, chewy texture.
    • Cornstarch - Cornstarch helps the cookies to bake up thick and stay and soft and tender for longer after baking. 
    • Baking Soda, Kosher Salt, Pure Vanilla Extract, Large Eggs - Standard cookie baking ingredients. 
    • Semi-Sweet Chocolate Chips / Chunks - When I first made these cookies, I used chips. This time around, I went for the larger bites of chocolate that came from semi-sweet chocolate chunks. They’re also great with dark chocolate (either chips or chopped from a bar). Pick your favorite!
    unsalted butter on a white plate

    How to Freeze Peanut Butter Chocolate Cookies

    To Freeze: Prepare dough as directed. Line cookie dough balls up on a sheet pan and transfer to the freezer. When dough balls are frozen solid (3 to 4 hours), transfer to a freezer-safe bag. Freeze for up to 6 months.

    To Bake from Frozen: Bake on a prepared sheet pan directly from the freezer at 300°F for 15 to 17 minutes.

    My Master List of Christmas Cookies

    • Chewy Chocolate Chip Cookies
    • Crisp Gingerbread Cookies
    • Peanut Butter Cookie Cups
    • Salted Caramel Stuffed Chocolate Cookies
    • Crispy and Chewy Chocolate Chip Cookies
    • Chocolate Mint Pinwheel Cookies
    • Candy Cane Meringues
    • Chocolate Peppermint Blossoms
    • Christmas Tree Meringues
    • Chocolate Candy Cane Truffles
    • Sweet and Salty Snack Mix (not a “cookie”, but this snack mix is a fun addition to a cookie box or holiday dessert spread)

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls
    • Stand or Handheld Mixer
    • Half Sheet Pan 
    • Cooling Rack
    cookies on a wire cooling rack
    Print Recipe
    5 from 6 votes

    Peanut Butter Chocolate Chunk Cookies

    These peanut butter chocolate chunk cookies bake up crisp on the outside and soft in the middle.
    Prep Time20 mins
    Cook Time12 mins
    Total Time32 mins
    Course: Cookies
    Keyword: chocolate and peanut butter, chocolate chunk cookies, cookies
    Servings: 24 cookies
    Calories: 297kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.00

    Equipment

    • Mixing Bowls
    • Stand or Handheld Mixer
    • Half Sheet Pan
    • Wire Cooling Rack

    Ingredients

    • 2 ¼ cups All-Purpose Flour
    • 2 teaspoon Baking Soda
    • 1 teaspoon Cornstarch
    • ¼ teaspoon Kosher Salt
    • 1 cup Unsalted Butter, softened to room temperature (1 cup of butter = 2 regular sticks / 16 Tbsp)
    • 1 cup Light Brown Sugar, packed
    • 1 cup White Sugar
    • 1 cup Creamy Peanut Butter
    • 2 Large Eggs
    • 1 teaspoon Pure Vanilla Extract
    • 11 oz Chocolate Chunks or Chocolate Chips, semi-sweet

    Instructions

    • In a small bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
    • Using a standing mixer or hand mixer, beat butter, both sugars, and peanut butter until light and fluffy, 2 to 3 minutes.
    • Add eggs and vanilla and mix until evenly combined.
    • Add dry ingredients and mix on low just until combined.
    • Mix in chocolate chunks.
    • Refrigerate cookie dough for 30 minutes to 2 hours. (This will help prevent them from spreading out while baking.)
    • Preheat oven to 350°F / 177°C. Lightly grease a sheet pan / cookie sheet.
    • Form cookie dough into golf ball-sized balls. Place on prepared cookie sheet, leaving a few inches of space between the cookies.
    • Bake just until the edges begin to turn golden brown, 9 to 11 minutes. Let cool on the sheet pan for five minutes before transfering to wire racks.

    Notes

    Recipe lightly adapted from Taste of Home.

    Nutrition

    Serving: 1cookie | Calories: 297kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 188mg | Potassium: 144mg | Fiber: 2g | Sugar: 22g | Vitamin A: 260IU | Calcium: 22mg | Iron: 2mg

    *This post contains affiliate links*

    Related

    « Chocolate Brownie Crackle Cookies
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    1.0K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Katrina

      October 07, 2013 at 11:44 am

      I didn't taste those when I made them, but my family sure went crazy over them and they do turn out looking like a perfect cookie. Thanks for baking from my blog.

      Reply
    2. Katie (The Muffin Myth)

      October 07, 2013 at 12:06 pm

      Gosh those look good. You know we don't get chocolate chips here? It's not like chopping up a bar of dark chocolate is all that big a deal, but I love the look of the chips, especially now that I pine over them in a homesick kind of way. I have a go-to peanut butter chocolate chip cookie recipe, but this one looks so gorgeous I'll have to give it a whirl. I've never tried that cornstarch trick, but it makes sense! Thanks for sharing the recipe, I'm excited to give it a try.

      Reply
    3. sara

      October 07, 2013 at 12:23 pm

      Wow, I love the look of these cookies - so perfect with a glass of milk! 🙂

      Reply
    4. Ashley

      October 07, 2013 at 6:59 pm

      I think peanut butter chocolate chip cookies are probably my favorite flavor. And these look delicious - especially that last photo with the glass of milk. My guilty pleasure is dunking cookies in milk - so good!

      Reply
      • Jess

        October 08, 2013 at 7:20 am

        And these are SO dunk-able, Ashley! I have a weakness for anything peanut butter/chocolate.

        Reply
    5. Alyssa D. {Suitcases & Sweets}

      October 07, 2013 at 8:00 pm

      Love the cornstarch tip! Will definitely give that a try. And I am also grateful for you and Frank. It's a blessing to have such fun, kind friends -- even if they are on the other side of the world for the moment. 🙂

      Reply
      • Jess

        October 08, 2013 at 7:19 am

        And WE are so lucky to have you!! Miss you tons - can you believe it's been over a year since you were here???

        Reply
    6. Shanna

      October 07, 2013 at 8:55 pm

      Gratitude is such a beautiful fruit of the spirit and one I am hungry for in my own heart. Thanks for this sweet post. So amazed with you that the cell phone was found!

      Reply
      • Jess

        October 08, 2013 at 7:18 am

        So true, Shanna - I think I don't take time to feel gratitude enough. The cell phone return made me feel so hopeful for the goodness in people - we were so sure we would never see it again!

        Reply
    7. Chung-Ah | Damn Delicious

      October 08, 2013 at 12:10 am

      I could use about a dozen of these right now for breakfast!

      Reply
      • Jess

        October 08, 2013 at 7:17 am

        Haha - no kidding, Chung-Ah - here I sit eating oatmeal and staring at what's left of these cookies...dangerous!

        Reply
    8. Delishhh

      October 08, 2013 at 12:33 am

      Hmm - great tip about cornstarch going to give that one a try! Thanks!

      Reply
    9. Monica

      October 08, 2013 at 2:08 am

      You totally described my ideal chocolate chip cookie with that texture. I have to try the cornstarch addition, which I've heard about but haven't actually done. I have you have many more great weeks with tons of things to be grateful for!

      Reply
      • Jess

        October 08, 2013 at 7:16 am

        Definitely try the cornstarch trick, Monica - it's amazing what a difference a little bit makes. This is totally my ideal cookie texture too - I need my cookies to be soft inside, but that crisp edge is so tasty!

        Reply
    10. Elizabeth@ Food Ramblings

      October 08, 2013 at 3:47 am

      I LOVE these photos!

      Reply
      • Jess

        October 08, 2013 at 7:15 am

        Thank you, Elizabeth! That's so nice!

        Reply
    11. Leigh

      October 08, 2013 at 4:49 pm

      Your photos are beautiful - like looking through a glossy cooking magazine and those cookies.....perfection!

      Reply
      • Jess

        October 11, 2013 at 1:10 pm

        Leigh - that is a huge compliment coming from you! Your photos are always gorgeous. Thanks so much.

        Reply
    12. Averie @ Averie Cooks

      October 09, 2013 at 4:32 am

      Wow Jess they are perfect! I saw them on FG and had to come right over! They almost look like choc chip cookies but they're PB cookies. Just talking the dough base. It has the texture of a choc chip cookie from the pics. Interesting! How peanut butttery are they?

      I love using cornstarch in cookies as well. Such a great thing. I would love a couple of these!

      Reply
      • Jess

        October 11, 2013 at 1:09 pm

        Averie - you're so right - they're really similar to chocolate chip cookies in texture and ingredients, but that peanut butter flavor is not hiding. They pack a good PB punch!

        I wacked them on the counter right when they came out of the oven, as you have so often said to do (!), which made them extra photo friendly. 🙂

        Reply
    13. Lokness @ The Missing Lokness

      October 09, 2013 at 6:07 am

      These cookies look so soft and perfect. I really hope to have one right now. My husband doesn't like peanut butter. What do you think about substituting it with nutella?

      Reply
      • Jess

        October 11, 2013 at 1:06 pm

        In my humble oppion, anything is made better with Nutella. 😉 I would definitely give it a try. And let me know how it goes - that might have to be next on my list!

        Reply
    14. sally @ sallys baking addiction

      October 09, 2013 at 7:21 am

      I love these cookies Jess! They look amazing. I'm glad you added cornstarch. I seriously swear by that stuff. Your photos are making me want to put down this pumpkin cookie I'm eating and go grab some peanut butter... NOW.

      Reply
      • Jess

        October 11, 2013 at 1:05 pm

        The cornstarch tip is the BEST, Sally! I'll never bake cookies without it again. 🙂

        Reply
    15. ATasteOfMadness

      October 09, 2013 at 11:57 am

      Wow! These cookies look perfect! I would love to try some of these!

      Reply
      • Jess

        October 11, 2013 at 1:05 pm

        They're so good, and so easy! No mixer required. That's my kind of cookie. 😉

        Reply
    16. Jen @ Savory Simple

      October 10, 2013 at 8:11 pm

      These sound unbelievably good!

      Reply
    17. Anne ~ Uni Homemaker

      October 14, 2013 at 12:52 pm

      How fortunate that someone returned Frank's iPhone. If it was here in SF or Oakland, that would have been the last of it for me! Anyway, these chocolate chip and peanut butter cookies look perfect. I love the combination and the chewiness of this. Pinned! Have a great week Jess. 🙂

      Reply
    18. Erin @ The Emerging Foodie

      October 15, 2013 at 8:30 am

      Wow. These look sooooo good. Love that last picture! 🙂 And no mixer? Winning!

      Reply
    19. kelly

      October 25, 2013 at 12:50 am

      These look amazing!!! I'm going to bake some today, I don't have chocolate chips though which is ok because I love peanut butter. Would I needed to add more peanut butter since I don't have chocolate or just make as is? Thanks 🙂

      Reply
      • Jess

        October 29, 2013 at 7:14 am

        Hi Kelly - no need to change the recipe at all. They should work just fine even without the chocolate chips! I'm getting back to you a bit late, but hopefully they worked out!

        Reply
    20. Sandra

      December 02, 2013 at 6:43 am

      I made these, and froze them. They are so delicious. I didn't use any corn starch, and it didn't seem to matter. They didn't last long, as I used the freezer cookies in my sons lunch!

      Reply
    21. Paige

      January 20, 2014 at 11:44 pm

      I'm so excited to make these cookies! I am going to try to make them today.

      Reply
    22. Monica Dingess

      June 29, 2016 at 2:34 am

      5 stars
      These cookies are very good. Nice combination of peanut butter and chocolate chips. I made a little smaller cookie so they only took 10 minutes to bake. I also used milk chocoolate chips

      Reply
    23. Steph

      December 16, 2020 at 10:20 pm

      Hi! I make these cookies a few times a year and they’re always amazing.
      The last two times I’ve made them the texture has been a little lighter than usual. Did anything change with the recipe when you updated it? We loved the old ones and I’m not sure what I’m getting wrong 🙁

      Reply
      • Jess Smith

        December 17, 2020 at 6:53 am

        Oh no Steph! I'm so sorry to hear that. I didn't change a thing about the recipe when I updated it. Measurements and instructions are just the same as they've always been. Is there any chance you're using a new brand of butter or peanut butter? This is random, but I recently made some of my go-to cookies with a generic grocery store brand butter and they came out totally different than usual. (Just a thought since it's fresh on my mind.) The other thing that sometimes messes with the texture of cookies is the temp of the butter. If it's too melty / soft you might get flatter, lighter cookies.

        Reply

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