Best 6 Peanut Butter Chocolate Chunk Cookies Recipes

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In the vast world of delectable baked treats, "peanut butter chocolate chunk cookies" stand as a testament to the harmonious union of two beloved flavors. These cookies, with their soft and chewy interiors dotted with rich chocolate chunks and laced with the irresistible creaminess of peanut butter, have captivated taste buds across generations. Whether you prefer them crisp on the edges or gooey in the center, these cookies have a knack for turning any occasion into a celebration. In this article, we will guide you through the culinary journey of crafting the perfect peanut butter chocolate chunk cookies, ensuring that every bite transports you to a realm of pure indulgence.

Here are our top 6 tried and tested recipes!

PEANUT BUTTER CHOCOLATE CHUNK COOKIES



Peanut Butter Chocolate Chunk Cookies image

Make and share this Peanut Butter Chocolate Chunk Cookies recipe from Food.com.

Provided by P48422

Categories     Drop Cookies

Time 24m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup unsalted butter
3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet chocolate chips or 6 ounces bittersweet semisweet chocolate chunks

Steps:

  • Cream the butter and peanut butter together until fully incorporated.
  • Add the sugars and cream on medium speed.
  • Add the egg and vanilla and mix until completely incorporated.
  • Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
  • Drop by teaspoonfuls onto parchment-lined baking sheets.
  • Bake at 350° for 9 minutes or until golden brown.

PEANUT-BUTTER CHOCOLATE-CHUNK DROP COOKIES



Peanut-Butter Chocolate-Chunk Drop Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 14 cookies

Number Of Ingredients 9

1/2 cup unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup tightly packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces semisweet chocolate, coarsely chopped

Steps:

  • Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks.
  • Using a 1 1/2-ounce ice-cream scoop, form cookies, and place on a baking sheet lined with a Silpat, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.

CHOCOLATE CHUNK-PEANUT BUTTER COOKIES



Chocolate Chunk-Peanut Butter Cookies image

Provided by Food Network

Time 34m

Yield About 2 dozen cookies

Number Of Ingredients 11

10 tablespoons (5 ounces) unsalted butter, softened
3/4 cup peanut butter (chunky or creamy)
1/2 cup sugar
3/4 cup brown sugar, well packed
1 egg
2 teaspoons vanilla
1 1/2 cups peanut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
4 ounces semisweet or bittersweet chocolate, finely chopped
Sugar for sprinkling on top of the cookies

Steps:

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a stand mixer cream together the butter, peanut butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, mix to combine.
  • In a small bowl whisk together the peanut flour, salt, and baking soda. Add the mixture to the creamed butter mixture and mix on low speed until just smooth. Add the chocolate pieces and mix on low until just combined.
  • Use a 2-ounce scoop to portion out the cookies or use a spoon and then roll the dough in your hands to make it round. Sprinkle the cookies with sugar and flatten with the tines of a fork to create the classic cross hatch pattern.
  • Bake for about 8 to 10 minutes, making sure they are set, but not quite dry in the center. Cool on a rack.

PEANUT BUTTER OATMEAL CHOCOLATE CHUNK COOKIES



Peanut Butter Oatmeal Chocolate Chunk Cookies image

Another Bakers Baking Chocolate Recipe. Quick cooking oats can also be used without compromising the recipe.

Provided by Kerena

Categories     Drop Cookies

Time 28m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 12

1 cup flour
1 cup old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 1/2 teaspoons vanilla
6 ounces semisweet baking chocolate, coarsely chopped

Steps:

  • Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside.
  • Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets.
  • Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.

PEANUT BUTTER AND CHOCOLATE CHUNK OAT COOKIES (NO FLOUR)



Peanut Butter and Chocolate Chunk Oat Cookies (No Flour) image

Make and share this Peanut Butter and Chocolate Chunk Oat Cookies (No Flour) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 28m

Yield 28-30 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 cups creamy peanut butter
3 large eggs
2 teaspoons maple extract (or use 2 teaspoons vanilla)
4 1/4 cups uncooked oats
2 teaspoons baking soda
1/4 teaspoon salt
1 (11 ounce) package semisweet chocolate chunks, divided
1 cup chopped pecans (can use walnuts)
1/4 cup oats

Steps:

  • Set oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a large bowl beat the butter with both sugars until fluffy.
  • Add in peanut butter, eggs and maple extract; beat until well combined.
  • In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff).
  • Stir in only 1 cup chocolate chunks with the nuts.
  • Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle.
  • Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats.
  • Bake for about 13-14 minutes (the centers will be slightly soft).
  • Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
  • Delicious!

PEANUT BUTTER CHOCOLATE CHUNK WALNUT COOKIES



Peanut Butter Chocolate Chunk Walnut Cookies image

These are melt in your mouth cookies. Easy to make and so delicious.

Provided by Anita Hoffman

Categories     Cookies

Time 30m

Number Of Ingredients 11

1 c unsalted butter
1 1/2 c creamy peanut butter
1 c sugar
1/2 c light brown sugar
1/2 c dark brown sugar
2 eggs
1 tsp vanilla
2 c flour
1 1/2 tsp baking soda
1 pkg (11 ounces) semisweet chocolate chunks
1 c chopped walnuts

Steps:

  • 1. Cream the butter and peanut butter together. Add the sugars and cream on medium speed.
  • 2. Add the eggs and vanilla and mix well.
  • 3. Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
  • 4. Drop by tablespoonfuls onto parchment lined baking sheets. Press down slightly.
  • 5. Bake at 350 degrees for 12-13 minutes or until golden brown.
  • 6. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Tips:

  • Use high-quality chocolate chips for the best flavor. Dark chocolate chips or semi-sweet chocolate chips are good choices.
  • Make sure the butter is softened to room temperature before creaming it with the sugar. This will help the cookies have a light and fluffy texture.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on a wire rack before serving. This will help them firm up and prevent them from falling apart.

Conclusion:

Peanut butter chocolate chunk cookies are a classic dessert that is loved by people of all ages. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect peanut butter chocolate chunk cookies every time.

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