Peanut Butter Chocolate Chunk Cookies

The perfect mix between a Peanut Butter and Chocolate Chip Cookie. Actually, they may just be the perfect cookie!

As always, I prefer to use chocolate chunks, rather than chips. But, if I am out of chocolate bars, chips will always do the trick! I use an icecream scoop to get even sized cookies and flatten the rounds slightly. Toping them with an additional piece or two (or three!)  of chocolate takes the presentation over the top and makes them bakery good.

Peanuts are optional in this recipe. I love the extra crunch with them! You can use salted or unsalted. If you are a salt lover like me, you will like the sweet and salty flavour of the salted peanuts with the semi sweet chocolate.

I have had luck making these cookies large using 1/4 cup of dough and baking them for 9 minutes. For smaller cookies I use  1/8 cup of dough and cook for 7 – 8 minutes. I always keep a close eye on these cookies so they are just set with light golden bottoms when they come out of the oven.

Cool on a wire rack. But caution.. when they look this good they wont last!

Above, smaller cookies without peanuts.

Above, larger cookies with peanuts.

Peanut Butter Chocolate Chunk Cookies
Print Recipe
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time
11 minutes
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time
11 minutes
Peanut Butter Chocolate Chunk Cookies
Print Recipe
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time
11 minutes
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time
11 minutes
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Donia Farms Unsalted Butter Room Temperature
  • 1 cup Creamy peanut butter
  • 1 1/2 cups Brown Surgar
  • 1/2 cup Granulated White Sugar
  • 2 tsp Vanilla Extract
  • 6- 8 oz Semi Sweet Chocolate Coarsely Chopped
  • 2 Eggs Room Temperature
  • 1/4 cup Peanuts Coarsely Chopped (Optional)
Servings: Large Cookies
Instructions
  1. Preheat oven to 350. In a medium bowl whisk together flour and baking soda. Set Aside. Roughly chop bars of chocolate. (If you do not have bars you may substitute chocolate chips)
  2. In the bowl of stand mixer or large bowl with hand mixer, cream butter, peanut butter and sugars until light and fluffy (approximately 1 minute)
  3. Add Eggs one at a time and beat until completely combined. Beat in Vanilla Extract.
  4. Add dry mixture to the wet and mix until combined. Add chocolate chunks and peanuts (optional) and beat until mixed. (Reserve some chocolate chunks for topping cookies.)
  5. Using an icecream scoop, drop rounds to cookie sheet. Reshape and flatten slightly to make even cookies. Top with one or two additional chocolate chunks.
  6. Bake at 350 for 7 to 9 minutes. Cookies should be just set and golden in colour.
  7. Cool on wire rack. Enjoy with tall glass of Milk!

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