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
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). If you’re looking for a classic version, see my soft & buttery (and not-so-thick!) peanut butter cookies. Enjoy! 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 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).
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