Thick, Chewy Cookies with Rich Peanut Butter Flavor & Melty Chocolate Chunks
Peanut Butter Chocolate Chunk Cookies are the ultimate comfort cookie—soft in the center, slightly crisp on the edges, and packed with bold peanut butter flavor and pools of melted chocolate. These cookies deliver everything a classic cookie should be: richness, texture, and irresistible aroma straight from the oven.
Unlike cookies made with chips alone, chocolate chunks melt into gooey pockets, creating a bakery-style cookie that feels indulgent and homemade at the same time.
Why Peanut Butter & Chocolate Is a Perfect Match
This iconic pairing works because of balance:
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Peanut butter adds richness and saltiness
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Chocolate brings sweetness and depth
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The combination creates a cookie that’s bold but never cloying
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Perfect for dunking, gifting, or late-night cravings
These cookies are a guaranteed crowd-pleaser.
Best Peanut Butter Chocolate Chunk Cookie Recipe
Ingredients
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½ cup (115 g) unsalted butter, softened
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½ cup (130 g) creamy peanut butter
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¾ cup (150 g) brown sugar, packed
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¼ cup (50 g) granulated sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1¼ cups (155 g) all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1½ cups (255 g) chocolate chunks (dark, milk, or semi-sweet)
Step-by-Step Instructions
1. Prepare the Oven
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
2. Cream Butter, Peanut Butter & Sugars
In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
3. Add Wet Ingredients
Mix in egg and vanilla until fully combined.
4. Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
5. Fold in Chocolate Chunks
Gently fold in chocolate chunks, reserving a few to press on top before baking.
6. Bake
Scoop dough into 2-tablespoon portions and space evenly on baking sheets.
Bake for 10–12 minutes, until edges are set but centers remain soft.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Pro Tips for Bakery-Style Cookies
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Chill dough for 30 minutes for thicker cookies
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Use high-quality chocolate bars chopped into chunks
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Slightly underbake for soft, chewy centers
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Sprinkle with flaky sea salt before baking for contrast
Delicious Variations
Peanut Butter Double Chocolate Chunk Cookies
Add ¼ cup cocoa powder and reduce flour by 2 tablespoons.
Crunchy Peanut Butter Version
Swap creamy peanut butter for crunchy for added texture.
Peanut Butter Chocolate Oat Cookies
Add ½ cup rolled oats for a heartier cookie.
Gluten-Free Option
Use a 1:1 gluten-free flour blend.
Storage & Freezing
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Store at room temperature for 4–5 days
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Freeze baked cookies up to 2 months
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Freeze cookie dough balls and bake straight from frozen (add 1–2 minutes)
Frequently Asked Questions
Why are my cookies dry?
Too much flour or overbaking can dry out peanut butter cookies.
Can I use natural peanut butter?
Yes, but stir well—natural peanut butter can make cookies crumbly.
Why chocolate chunks instead of chips?
Chunks melt more irregularly, creating richer chocolate pockets.
Final Thoughts
Peanut Butter Chocolate Chunk Cookies are the kind of recipe you’ll come back to again and again. Rich, chewy, and packed with flavor, they strike the perfect balance between nostalgic and bakery-worthy.
Whether you’re baking for family, friends, or yourself, these cookies never disappoint.
- Reynolds® Parchment Paper
- 1 3/4 cup flour
- 3/4 teaspoon each salt and baking soda
- 3/4 cup creamy peanut butter
- 1/2 cup butter flavor shortening
- 1 1/4 cup packed light brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 bag (11.5 oz.) semi-sweet chocolate chunks
- 1/3 cup each chopped peanuts and quick cooking oats
Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.
Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.
Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.
Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.Makes 36 cookies. Enjoy the peanut butter cookies !
