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!
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
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
- Beat the butters and sugars – Cream together the butter, peanut butter, and sugars until light and fluffy.
- Add the eggs – Stir in the eggs and vanilla.
- Stir in the dry ingredients – Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Chocolate and chill – Stir in the chopped chocolate until incorporated. Cover the bowl with plastic and chill for 30 minutes.
- Scoop and roll – Roll 2.5 tablespoon scoops between your palms before placing on a parchment lined baking sheet at least 2″ apart.
- 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).
Frequently Asked Questions
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.
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.
If you’re looking for a classic version, see my soft & buttery (and not-so-thick!) peanut butter cookies.
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
Big Fat Peanut Butter Chocolate Cookies
- 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
- 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 ⅓-cup 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
Peanut ButterYou 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.
ChocolateI like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead.
StoringCookie 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.
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.
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).