Big Thick Peanut Butter Chocolate Chunk Cookies

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

Big Thick Peanut Butter Chocolate Chunk Cookies

These are the biggest, thickest 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!

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 14

Chilling Time 30

Total Time 1 4

Servings cookies

Calories 424kcal

Author Sam Merritt

Equipment

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

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 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

Video

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