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+ servings
cookies on a wire cooling rack
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5 from 4 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


  • 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.


Recipe lightly adapted from Taste of Home.


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