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    You are here: Home / Desserts / Cookies / Peanut Butter Chocolate Chunk Cookies

    Peanut Butter Chocolate Chunk Cookies

    February 2, 2023 By Sam 56 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of peanut butter chocolate chunk cookies, top image is a close up of a cookie broken in half stacked on top of the other, bottom image is of multiple cookies neatly placed on marble slab photographed from above

    These are the biggest, thickest Peanut Butter Chocolate Chunk Cookies you’ll ever make! My recipe is simple and loaded with chunks of melty chocolate in every bite. Recipe includes a how-to video!

    Two halves of a peanut butter chocolate chunk cookie stacked on top of each other.

    Big Peanut Butter Cookies

    If you’re looking for a light and pretty (and peanut-buttery) cookie recipe, head over to my peanut butter crinkle cookies, because my peanut butter chocolate chunk cookies are nothing of the sort. No, these are big, thick, heavy cookies. They are the epitome of bakery-style: larger than life, chock full of melty chocolate, and heavy.

    Despite their thickness, these are not cakey cookies; they are soft, dense, and chewy, like a cookie should be. They have a strong peanut butter flavor (similar to my peanut butter blossoms) that pairs nicely with the melty chocolate chunks and bits throughout. And seriously, these have some heft to them–they don’t mess around!

    I think you’ll love this recipe not only for the cookies themselves, but also the ease of preparing them. Just a handful of ingredients are mixed together and chilled for 30 minutes before baking. You will need to have some patience with them while they’re still warm (they are fragile in this state!), but once they’ve had some time to set up, you won’t be able to stop eating them.

    What You Need

    Overhead view of ingredients including peanut butter, corn starch, chocolate, and more.

    Here are the key ingredients in my peanut butter chocolate chunk cookies:

    • Peanut butter. Either creamy or chunky peanut butter will work here. Just make sure you don’t use a “natural” peanut butter that separates.
    • Baking soda. Just a bit of baking soda encourages these cookies to spread slightly while still maintaining their thickness.
    • Egg + egg yolk. The extra yolk adds moisture, tenderness, and contributes to the density of these peanut butter chocolate chunk cookies. Adding a whole egg here could lead to cakey cookies that spread–and we don’t want that!
    • Chocolate. I use semisweet chocolate, but you can use whatever kind you like (milk chocolate also works nicely with peanut butter!). I prefer to buy chocolate bars and chop them myself for the best chunks. Pre-cut chunks (sold near chocolate chips) will also work though!

    SAM’S TIP: Make sure you measure your flour properly, or you could be left with a dry, crumbly cookie dough.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Them

    Collage of four photos showing peanut butter cookie dough being prepared and combined with chocolate chunks.
    1. Beat the butters and sugars – Cream together the butter, peanut butter, and sugars until light and fluffy.
    2. Add the eggs – Stir in the eggs and vanilla.
    3. Stir in the dry ingredients – Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
    4. Chocolate and chill – Stir in the chopped chocolate until incorporated. Cover the bowl with plastic and chill for 30 minutes.
    Collage of two photos showing cookie dough being rolled and baked.
    1. Scoop and roll – Roll 2.5 tablespoon scoops between your palms before placing on a parchment lined baking sheet at least 2″ apart.
    2. Bake – Bake at 350F for 13-15 minutes. Let the cookies cool completely on the baking sheet.

    SAM’S TIP: Let the cookies cool completely on the baking sheet, otherwise they’ll just fall apart on you while warm (don’t over-bake them though, or they’ll be dry and crumbly). 

    Overhead view of thick peanut butter cookies with chocolate chunks throughout.

    Frequently Asked Questions

    Can this dough be frozen?

    Yes! I have detailed instructions on how to do this in my how freeze cookie dough post. Just follow the instructions listed there for drop cookies.

    Why are my cookies dry and crumbly?

    It could be that you added too much flour, but the more likely reason is that your cookies were over-baked. Make sure you take them out of the oven when the edges are just beginning to turn golden brown and let them finish cooking on their baking sheets. This is my favorite baking technique for soft and chewy cookies and applies to pretty much every cookie recipe.

    What does cornstarch do in cookies?

    Cornstarch helps cookies stay soft and thick without becoming cakey. It is one of my favorite ingredients to add to baked goods; you’ll also find it in my cakes and muffins for a soft and tender crumb.

    Thick peanut butter cookie bitten in half to show chocolate chunks throughout.

    If you’re looking for a classic version, see my soft & buttery (and not-so-thick!) peanut butter cookies.

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Two halves of a peanut butter chocolate chunk cookie stacked on top of each other.

    Big Fat Peanut Butter Chocolate Cookies

    These are the biggest, fattest peanut butter chocolate chunk cookies you'll ever make! My recipe is simple and is loaded with chunks of semisweet chocolate in every bite.
    Recipe includes a how-to video!
    4.89 from 17 votes
    Print Pin Rate
    Course: cookie, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 14 minutes
    Chilling Time: 30 minutes
    Total Time: 1 hour 4 minutes
    Servings: 17 cookies
    Calories: 424kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter softened
    • 1 cup (260g) creamy peanut butter
    • 1 cup (200 g) light brown sugar firmly packed
    • ½ cup (100 g) granulated sugar
    • 1 egg + 1 large egg yolk
    • 1 teaspoon vanilla extract
    • 3 cups (375 g) all-purpose flour
    • 1 Tablespoon cornstarch
    • ½ teaspoon baking soda
    • ¾ teaspoon salt
    • 8 oz (226 g) chocolate bars coarsely chopped
    • Sea salt for sprinkling on top optional

    Recommended Equipment

    • Mixing bowls
    • Baking sheet
    Prevent your screen from going dark

    Instructions

    • Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
      1 cup (226 g) unsalted butter, 1 cup (260g) creamy peanut butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
    • Add egg, egg yolk, and vanilla extract and stir until combined.
      1 egg + 1 large egg yolk, 1 teaspoon vanilla extract
    • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
      3 cups (375 g) all-purpose flour, 1 Tablespoon cornstarch, ½ teaspoon baking soda, ¾ teaspoon salt
    • With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
    • Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
      8 oz (226 g) chocolate bars
    • Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
    • Once dough is chilled, remove from refrigerator and scoop into large 2 ½ Tablespoon-sized balls and roll between your palms to make a smooth ball.
    • Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
    • Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
      Sea salt for sprinkling on top

    Notes

    Peanut Butter

    You could use crunchy or creamy peanut butter. I recommend using classic peanut butter and not the “natural” sort that separates, as the cookies won’t turn out as shown with natural peanut butter.

    Chocolate

    I like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead.

    Storing

    Cookie dough may be prepared in advance and refrigerated (tightly covered) for up to 5 days. Baked cookies will keep in an airtight container at room temperature for up to one week.

    Nutrition

    Serving: 1cookie | Calories: 424kcal | Carbohydrates: 45g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 212mg | Potassium: 229mg | Fiber: 3g | Sugar: 23g | Vitamin A: 353IU | Calcium: 36mg | Iron: 3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Note, this is an updated recipe. If you’re looking for the original, you just make my peanut butter cookies and add chocolate chunks (that’s what the original recipe was).

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    Reader Interactions

    Comments

    1. Nancy

      February 13, 2023 at 3:18 pm

      5 stars
      I made this recipe last weekend and my husband and I both loved it. In the post when a recipe had to chop the chocolate bars I would just throw in chips instead, but your pictures looked so good I actually chopped the bars. It was so worth it, it does make a difference especially when you get a nice chunk of chcolate in your bite. I am now converted into chopping the chocolate when the recipe call for it. Great recipe!

      Reply
      • Emily @ Sugar Spun Run

        February 13, 2023 at 4:24 pm

        It’s a nice switch up from the chips! We are so glad you enjoyed the cookies Nancy 😊

        Reply
    2. Diane

      February 12, 2023 at 6:16 pm

      4 stars
      I made this recipe with the chopped up Snickers bars and it worked fine, except that the “caramel-y” stuff in the Snickers bars tends to ooze out of the cookies while they’re baking. I used the “fun size” Snickers — they weigh about a half-ounce each, I think, and chopped them into about ten pieces each.

      Reply
    3. Colleen Wieck

      February 09, 2023 at 9:09 am

      Can you use a baking sugar substitute? If so do you know how it will affect the cookies? They look delicious, but I am trying to cut down on my sugar intake.

      Reply
      • Emily @ Sugar Spun Run

        February 09, 2023 at 9:52 am

        Hi Colleen! We haven’t tried one with this recipe, so we can’t say for sure how it would turn out. If you do, let us know!

        Reply
    4. Jennifer

      February 05, 2023 at 5:54 pm

      I truly adore you and love absolutely everything I bake from your recipes. You are simply marvelous darling!

      Reply
      • Sam

        February 05, 2023 at 9:50 pm

        Thank you so much, Jennifer! 🙂

        Reply
    5. Diane

      February 02, 2023 at 7:53 pm

      Sam — Will this recipe work with coarsely chopped Snickers bars instead of chocolate chunks/chips?

      Reply
      • Sam

        February 02, 2023 at 9:24 pm

        Hi Diane! I haven’t tried this but wow that sounds amazing and I think it would totally work! If you try it, please report back! 🙂

        Reply
    6. April

      October 24, 2022 at 11:43 am

      5 stars
      Hi there. I will be making these today and want to say it makes me so happy that you have measurements in weights. Thanks!

      Reply
      • Emily @ Sugar Spun Run

        October 24, 2022 at 12:28 pm

        We’re so happy they’re helpful, April! Transitioning to using weights was a game-changer for us!

        Reply
      • April

        October 24, 2022 at 10:14 pm

        5 stars
        This recipe is a keeper! I used mini chocolate chips only because they were what I had on hand. So very good.

        Reply
        • Emily @ Sugar Spun Run

          October 25, 2022 at 9:33 am

          We’re so glad you liked them April 🥰

    7. Marion

      June 22, 2022 at 3:12 pm

      5 stars
      Hi Sam! I have made this recipe multiple times and LOVED it! Can I double this recipe? Do I use two whole eggs + two egg yolk? I noticed your other recipe “Peanut Butter Chocolate Chips Cookies” it called for two eggs+1 egg yolk. Will this be the same if I double the Peanut Butter Chocolate Chunks.

      Thanks a lot!

      Reply
      • Emily @ Sugar Spun Run

        June 23, 2022 at 9:17 am

        We’re so happy to hear that, Marion! Yes, if you double the recipe, you’ll want to double all ingredients including the eggs and additional yolks. Hope this helps! 😊

        Reply
    8. Sarah

      February 03, 2022 at 3:59 pm

      5 stars
      Delicious, melt-in-your mouth cookie recipe!! LOVED these cookies. Followed recipe, only substitution was I used semi-sweet choc chips because I didn’t have bars-same amount. I can only imagine these would be good with any kind of chocolate! Thanks again for the recipe! Oh-the weights are truly helpful-only way I bake now with great results each time!

      Reply
      • Emily @ Sugar Spun Run

        February 03, 2022 at 4:47 pm

        We’re so happy you loved them, Sarah! And yes, the weights are a major game changer for sure. Thanks for trying our recipe 😊

        Reply
    9. Janet

      January 13, 2022 at 8:09 pm

      Can I use milk chocolate chips instead of the chocolate candy bars? Thank you!

      Reply
      • Emily @ Sugar Spun Run

        January 14, 2022 at 10:09 am

        Yes! Enjoy 😊

        Reply
    10. Paige Larson

      November 26, 2021 at 2:45 am

      5 stars
      Another home run recipe from you!

      Reply
    11. Coley

      April 12, 2021 at 2:00 pm

      5 stars
      So I have to say I’m very disappointed. It’s a sad day in any amateur baker’s book when a family asks not once, nor twice, but thrice in the same month for a specific cookie to be made. With so many thousands, heck millions, of cookie recipes available one would think a family would actually like or even wish for something new. Especially considering when the recipe includes PEANUT BUTTER in the title and two family members don’t even eat peanut butter, like ever. So there we get to it, making this cookie, this wonderfully thick yet soft and delicious cookie that will forever be added to the cookie recipe box in our home 🙂
      I did make one adjustment that they love. I use one Hershey’s bar, one pip row of Baker’s brand 100% unsweetened cacao, one pip row of the Baker’s brand 48% sweetened German chocolate, and both Nestlé Dark Chocolate Chips and Mini semisweet chips, added altogether to the weight you have notated. That way there’s some chocolate in their for everyone and each bite is different. I also add Nestle Espresso chips to my daughter’s ones. So that was my only contribution to this underwhelming and immediately inhaled cookie recipe!
      Hope I made everyone smile! Thank you for real!

      Reply
      • Sam

        April 12, 2021 at 9:50 pm

        🤣 I’m so glad everyone enjoyed them so much! 🙂

        Reply
    12. Sharon Firester

      March 14, 2021 at 10:38 am

      5 stars
      Hi Sam, I made these peanut butter cookies and the were a huge hit (great flavor), but they were pretty dense as opposed to your nice round flat cookies. The only change I made was I used Ghiridelli milk chocolate chips instead of Hershey chocolate bars. Any clue as to what might have gone wrong? Did I use too much dough? I wound up with one less cookie than what your recipe called for. Should the eggs have been room temperature even though you didn’t say they should be? They were slightly crumbly, but tasted amazing. I also made your double chocolate chip cookies which also were quite dense and yes I melted the butter and let it cool. Not sure why both batches came out so dense, but yes, they were a hit!!

      Reply
      • Sam

        March 14, 2021 at 9:42 pm

        I’m so sorry this happened, Sharon! I’m wondering if by dense you mean they didn’t flatten out quite the same way? If this is the case then you may have accidentally over-measured the flour. I’m glad you still enjoyed them. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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