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.
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.
- 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!
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)
Peanut Butter Chocolate Chunk Cookies
- Mixing Bowls
- Stand or Handheld Mixer
- Half Sheet Pan
- Wire Cooling Rack
- 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
- 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.
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