Peanut Butter Chocolate Chunk Cookies
These are the most important, thickest Peanut Butter Chocolate Chunk Cookies you’ll ever make! My recipe is straightforward and loaded with chunks of melty chocolate in each chew. Recipe features a how-to video!
Large Peanut Butter Cookies
Should you’re searching for a lightweight and fairly (and peanut-buttery) cookie recipe, head over to my peanut butter crinkle cookies, as a result of my peanut butter chocolate chunk cookies are nothing of the type. No, these are massive, thick, heavy cookies. They’re the epitome of bakery-style: bigger than life, chock stuffed with melty chocolate, and heavy.
Regardless of their thickness, these are usually not cakey cookies; they’re smooth, dense, and chewy, like a cookie ought to be. They’ve a powerful peanut butter taste (much like my peanut butter blossoms) that pairs properly with the melty chocolate chunks and bits all through. And severely, these have some heft to them–they don’t fiddle!
I feel you’ll love this recipe not just for the cookies themselves, but additionally the convenience of getting ready them. Only a handful of components are blended collectively and chilled for half-hour earlier than baking. You will want to have some endurance with them whereas they’re nonetheless heat (they’re fragile on this state!), however as soon as they’ve had a while to arrange, you received’t have the ability to cease consuming them.
What You Want
Listed here are the important thing components in my peanut butter chocolate chunk cookies:
- Peanut butter. Both creamy or chunky peanut butter will work right here. Simply be sure you don’t use a “pure” peanut butter that separates.
- Baking soda. Only a little bit of baking soda encourages these cookies to unfold barely whereas nonetheless sustaining their thickness.
- Egg + egg yolk. The additional yolk provides moisture, tenderness, and contributes to the density of those peanut butter chocolate chunk cookies. Including a complete egg right here might result in cakey cookies that unfold–and we don’t need that!
- Chocolate. I exploit semisweet chocolate, however you need to use no matter type you want (milk chocolate additionally works properly with peanut butter!). I desire to purchase chocolate bars and chop them myself for one of the best chunks. Pre-cut chunks (offered close to chocolate chips) will even work although!
SAM’S TIP: Be sure to measure your flour correctly, or you might be left with a dry, crumbly cookie dough.
Keep in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll right down to the underside of the put up!
Find out how to Make Them
- Beat the butters and sugars – Cream collectively the butter, peanut butter, and sugars till gentle and fluffy.
- Add the eggs – Stir within the eggs and vanilla.
- Stir within the dry components – Mix the dry components in a separate bowl, then progressively add them to the moist components.
- Chocolate and chill – Stir within the chopped chocolate till included. Cowl the bowl with plastic and chill for half-hour.
- Scoop and roll – Roll 2.5 tablespoon scoops between your palms earlier than inserting on a parchment lined baking sheet not less than 2″ aside.
- Bake – Bake at 350F for 13-Quarter-hour. Let the cookies cool utterly on the baking sheet.
SAM’S TIP: Let the cookies cool utterly on the baking sheet, in any other case they’ll simply collapse on you whereas heat (don’t over-bake them although, or they’ll be dry and crumbly).
Steadily Requested Questions
Sure! I’ve detailed directions on how to do that in my how freeze cookie dough put up. Simply observe the directions listed there for drop cookies.
It may very well be that you just added an excessive amount of flour, however the extra seemingly cause is that your cookies have been over-baked. Be sure to take them out of the oven when the sides are simply starting to show golden brown and allow them to end cooking on their baking sheets. That is my favourite baking approach for smooth and chewy cookies and applies to just about each cookie recipe.
Cornstarch helps cookies keep smooth and thick with out turning into cakey. It’s certainly one of my favourite components so as to add to baked items; you’ll additionally discover it in my desserts and muffins for a smooth and tender crumb.
Should you’re searching for a traditional model, see my smooth & buttery (and not-so-thick!) peanut butter cookies.
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! Should you do this recipe, be sure you tag me on Instagram, and you too can discover me on YouTube and Facebook
Large Fats Peanut Butter Chocolate Cookies
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Servings: 17 cookies
Energy: 424kcal
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Directions
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Mix butter, peanut butter, and sugars in a big mixing bowl and use an electrical mixer to beat till gentle and fluffy.
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Add egg, egg yolk, and vanilla extract and stir till mixed.
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In a separate, medium-sized bowl, whisk collectively flour, cornstarch, baking soda, and salt.
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With mixer on low-speed, progressively stir dry components into moist till utterly mixed (be sure you scrape the edges and backside of the bowl and no dry spots ought to be remaining).
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Add chopped chocolate and use a spatula to stir into the cookie dough till well-incorporated.
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Cowl bowl with plastic wrap and refrigerate for half-hour. Whereas dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
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As soon as dough is chilled, take away from fridge and scoop into giant 2 ½ Tablespoon-sized balls and roll between your palms to make a easy ball.
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Place on parchment-lined baking sheets, spacing cookies not less than 2” aside.
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Switch to 350F (175C) oven and bake for 13-Quarter-hour (edges could also be simply starting to show gentle golden brown). Enable cookies to chill utterly on baking sheet earlier than eradicating and having fun with.
Notes
Peanut Butter
You can use crunchy or creamy peanut butter. I like to recommend utilizing traditional peanut butter and never the “pure” type that separates, because the cookies received’t prove as proven with pure peanut butter.
Chocolate
I like to make use of semisweet chocolate bars however you need to use milk chocolate or your favourite kind of chocolate as a substitute.
Storing
Cookie dough could also be ready upfront and refrigerated (tightly coated) for as much as 5 days. Baked cookies will preserve in an hermetic container at room temperature for as much as one week.
Diet
Serving: 1cookie | Energy: 424kcal | Carbohydrates: 45g | Protein: 7g | Fats: 25g | Saturated Fats: 12g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 8g | Trans Fats: 0.4g | Ldl cholesterol: 39mg | Sodium: 212mg | Potassium: 229mg | Fiber: 3g | Sugar: 23g | Vitamin A: 353IU | Calcium: 36mg | Iron: 3mg
Dietary data is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
Notice, that is an up to date recipe. Should you’re searching for the unique, you simply make my peanut butter cookies and add chocolate chunks (that’s what the unique recipe was).
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