These peanut butter chocolate chunk cookies are SO SOFT and can be made in ONE BOWL! They are in my top 5 cookies to make for sure. Peanut butter and chocolate is a classic combo and they simply belong together. I’m a huge fan of bakery style SOFT baked cookies and that’s exactly what these peanut butter chocolate chunk cookies are.

If you are looking for super chewy peanut butter cookies – these are simply not it. I intentionally formulated this recipe for peanut butter chocolate chunk cookies to be soft baked. They melt in your mouth and they are undeniably irresistible.

However, if you have a taste for another kind of cookie, I’m sure you’ll find one in my collection of cookie recipes.

What kind of chocolate should be used for peanut butter chocolate chunk cookies?

This recipe calls for two different kinds of chocolate to emphasize on the chocolate chunk! I love using real chocolate bars chopped up in cookies because they give that melt factor that you just do not get with a chocolate chip.

Just LOOK at those chocolate puddles below. BUT, that is not to discount chocolate chips. I use chocolate chips in this recipe as well so that you get two different textures and flavors of chocolate in conjunction with a beautifully soft peanut butter cookie.

Emphasis on the chocolate chunk!

What size peanut butter chocolate chunk cookies does this recipe make?

This recipe can produce smaller medium sized cookies or jumbo bakery style peanut butter chocolate chunk cookies. Can you guess which way is my favorite? The jumbo ones, obviously! I absolutely LOVE the way these cookies bake when they are made in jumbo size.

Jumbo size to me is around 6 tablespoons of cookie dough. I use this 1.5 tablespoon cookie scoop to scoop out the dough. If I were making the jumbo size, I would scoop 4 even dough balls out and then combine them together, roll into a ball, and flatten it a bit on the cookie sheet.

A small cookie would be one scoop and a medium/regular sized cookie would be 2 scoops combined, large would be 3 scoops, and again jumbo is 4.

Jump to:

• What kind of chocolate should be used for peanut butter chocolate chunk cookies?
• What size peanut butter chocolate chunk cookies does this recipe make?
• How to Make Peanut Butter Chocolate Chunk Cookies
• Substitutions
• Equipment
• How to Store Peanut Butter Chocolate Chunk Cookies
• Soft Baked Peanut Butter Chocolate Chunk Cookies (one bowl!)

Ingredients for Peanut Butter Chocolate Chunk Cookies

Peanut butter chocolate chunk cookie ingredients are pretty simple. I elevate these cookies by using two different types of chocolate and a little bit of cinnamon (just trust me on this).

• Butter (unsalted) – it is very important to have your butter at room temperature so that it combines easily with the peanut butter. The recipe calls for unsalted but you can use salted butter too. Be sure to omit the additional salt if you choose to use salted butter.
• Peanut Butter – This recipe calls for regular creamy peanut butter, but you could try it with crunchy if you enjoy that extra crunch. I use regular creamy peanut butter in this recipe because it gives that sweet flavor and thick consistency we’re looking for. I would not use natural peanut butter with no sugar in it (where the oil separates) because it will not have the same consistency or sweetness. You could still use a natural peanut butter as long as it is the no stir kind.
• Brown Sugar – You could use light or dark here. Dark brown sugar has more molasses. I usually only have light on hand, so that is what I typically use.
• Granulated Sugar – The combination of brown sugar and granulated sugar creates the perfect sweetness in a cookie!
• Eggs – Use large sized eggs.
• Vanilla Extract
• All Purpose Flour
• Baking Soda
• Cornstarch – This is what helps these cookies stay soft and bake thick. It is a magic ingredient where a little goes a long way to give these cookies the best soft baked texture.
• Cinnamon – This sounds weird, I know. But trust me. It helps bring out the peanut butter flavor and really compliments the chocolate.
• Salt – Salt helps to balance the sweetness in any dessert recipe. Omit this if you use salted butter.
• Semi-Sweet Chocolate Chips – I recommend using semi-sweet but you can use whatever chocolate chips you like.
• Chocolate Bar – I recommend using a dark chocolate bar because it balances out the sweetness. I personally love super dark chocolate in general. You can use whatever kind of chocolate bar you like, but I do recommend at least 60%.

How to Make Peanut Butter Chocolate Chunk Cookies

Using an electric hand mixer or stand mixer fitted with a paddle attachment, mix butter and peanut butter together until light and fluffy, around 3 minutes. Then mix in your eggs, then vanilla, and be sure to scrape down the bowl as needed. You should be left with a fluffy uniform mixture.

Add all the dry ingredients (flour, baking soda, salt, cornstarch, cinnamon) to the dough. Switch to a silicone sturdy spatula or wooden spoon to fold the dry ingredients in just until combined. Folding in the dry mixture prevents you from overmixing and developing too much gluten which could result in a more chewy cookie.

Lastly, fold in chopped chocolate and chocolate chips. And, there you have it! Dough is complete.

Hint: When your dough balls are scooped on the cookie sheet, place larger chunks of chocolate on top if you are looking for that aesthetically pleasing and delicious melted chocolate puddle on top of the cookie.

My favorite size for these cookies, is JUMBO! This equates to around 6 tablespoons of dough. Once you place your cookie dough balls on the prepared baking sheet, pat them down just a bit to flatten them a little to encourage spreading. These cookies are meant to be thick and soft baked, so it’s best to pat them down just a little bit to get the perfect cookie.

Substitutions

• Gluten Free – instead of all purpose flour, you could sub the same amount for a gluten free 1:1 all purpose flour that includes xanthan gum.

Equipment

It’s essential to have an electric mixer to cream the butter and sugars together into the right consistency. You could use my favorite cordless electric hand mixer or a stand mixer with a beater attachment.

How to Store Peanut Butter Chocolate Chunk Cookies

Store in an air tight container at room temperature for up to a week for optimal freshness. These would never last that long in my house!

If you made this recipe, BE SURE TO tag me on Instagram @bakingguilty AND please leave a comment OR star rating below! We so greatly appreciate it and hope you love this recipe!