Peanut Butter Chocolate Chunk Cookies
6 min read
These are the largest, 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
In case you’re in search of 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 kind. No, these are huge, thick, heavy cookies. They’re the epitome of bakery-style: bigger than life, chock filled with melty chocolate, and heavy.
Regardless of their thickness, these are usually not cakey cookies; they’re smooth, dense, and chewy, like a cookie must be. They’ve a robust peanut butter taste (much like my peanut butter blossoms) that pairs properly with the melty chocolate chunks and bits all through. And critically, these have some heft to them–they don’t fiddle!
I believe you’ll love this recipe not just for the cookies themselves, but in addition the convenience of making ready them. Only a handful of elements are combined collectively and chilled for half-hour earlier than baking. You have to to have some persistence 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 be capable of cease consuming them.
What You Want
Listed below are the important thing elements in my peanut butter chocolate chunk cookies:
- Peanut butter. Both creamy or chunky peanut butter will work right here. Simply be sure to 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 may result in cakey cookies that unfold–and we don’t need that!
- Chocolate. I take advantage of semisweet chocolate, however you should use no matter form you want (milk chocolate additionally works properly with peanut butter!). I favor to purchase chocolate bars and chop them myself for the perfect chunks. Pre-cut chunks (bought close to chocolate chips) may even work although!
SAM’S TIP: Be sure you measure your flour correctly, or you possibly can be left with a dry, crumbly cookie dough.
Keep in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll right down to the underside of the submit!
Make Them
- Beat the butters and sugars – Cream collectively the butter, peanut butter, and sugars till mild and fluffy.
- Add the eggs – Stir within the eggs and vanilla.
- Stir within the dry elements – Mix the dry elements in a separate bowl, then regularly add them to the moist elements.
- Chocolate and chill – Stir within the chopped chocolate till integrated. 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 no 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 submit. 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 doubtless motive is that your cookies had been over-baked. Be sure you 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 method for smooth and chewy cookies and applies to just about each cookie recipe.
Cornstarch helps cookies keep smooth and thick with out changing into cakey. It’s one in all my favourite elements so as to add to baked items; you’ll additionally discover it in my truffles and muffins for a smooth and tender crumb.
In case you’re in search of 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 under! In case you do this recipe, make sure to tag me on Instagram, and it’s also possible to discover me on YouTube and Facebook
Large Fats Peanut Butter Chocolate Cookies
Print
Pin
Rate
Servings: 17 cookies
Energy: 424kcal
Forestall your display screen from going darkish
Directions
-
Mix butter, peanut butter, and sugars in a big mixing bowl and use an electrical mixer to beat till mild and fluffy.
-
Add egg, egg yolk, and vanilla extract and stir till mixed.
-
In a separate, medium-sized bowl, whisk collectively flour, cornstarch, baking soda, and salt.
-
With mixer on low-speed, regularly stir dry elements into moist till utterly mixed (make sure to scrape the perimeters and backside of the bowl and no dry spots must be remaining).
-
Add chopped chocolate and use a spatula to stir into the cookie dough till well-incorporated.
-
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.
-
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.
-
Place on parchment-lined baking sheets, spacing cookies no less than 2” aside.
-
Switch to 350F (175C) oven and bake for 13-Quarter-hour (edges could also be simply starting to show mild golden brown). Enable cookies to chill utterly on baking sheet earlier than eradicating and having fun with.
Notes
Peanut Butter
You would 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 end up as proven with pure peanut butter.
Chocolate
I like to make use of semisweet chocolate bars however you should use milk chocolate or your favourite kind of chocolate as a substitute.
Storing
Cookie dough could also be ready upfront and refrigerated (tightly lined) for as much as 5 days. Baked cookies will preserve in an hermetic container at room temperature for as much as one week.
Vitamin
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 info is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
Be aware, that is an up to date recipe. In case you’re in search of the unique, you simply make my peanut butter cookies and add chocolate chunks (that’s what the unique recipe was).
Associated Recipes
