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Peanut Butter-Chocolate Chunk Cookies

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These little cookies showcase a perfect pairing of peanut butter and chocolate.

  • Yield: Makes 36

Source: Everyday Food, March 2009

Ingredients

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 cup peanut butter (smooth or chunky)
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 8 ounces semisweet chocolate, cut into chunks

Directions

  1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.

  2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Reviews Add a comment

  • breadmaker
    18 OCT, 2014
    yeah, i made the cookies in less time than it took for my small oven to pre-heat.. it's a pantry dish, so it has that going for it. as everyone here has said, the cookies are a tad dry, a tad undersalted, and they don't spread AT ALL, so you're going to want to smoosh them a bit with your wet fingertips and sprinkle some sea salt over the top. They're OK. My daughter says, " they'd be delish with tea."
    Reply
  • phinandcarla2010
    25 NOV, 2013
    I agree with other reviewers that this recipe was somewhat bland. I think it calls for a touch of salt to improve the flavor. When they were finished cooking, I bit into the cookie, and though it wasn't bad, it was just missing a little something!
    Reply
  • Isabella Andersson
    16 JUN, 2013
    This recipe was very oily and they tasted like nothing I give it a 0/10 very disapointe with the poor results
    Reply
  • Bakedgoodskitten
    21 JAN, 2013
    I made these cookies gluten free by replacing the wheat flour with stabilized white rice flour (basically cup for cup) and used dark chocolate chips. They turned out great and because they are gluten free the cookies don't harden up as much after they are cooked.
    Reply
  • miko99
    27 JAN, 2012
    I was initially quite worried about how oily the dough was when I was forming the cookies but after baking a batch for 13 minutes and then tasting them I was pleasantly surprised. The cookies came out very soft and not at all oily. I did the take advice of others and stamp the balls down a bit on the baking sheets as they did not spread much. Very yummy.
    Reply
  • MS12126454
    13 OCT, 2011
    I made these they were okay i used natural Skippy peanut butter tossed in some dry roasted peanuts along with some bitter sweet chips and semi sweet chips I will add some salt next time if I use natural peanut butter I rolled these in freezer wrap and froze over night and cut them in 1/2 inch slices they did not spread and I thought they looked perfect and they were loved at work
    Reply
  • scarletta15
    9 OCT, 2011
    Amazing Treat!!! I followed the recipe exactly and they came out soft and delicious. The cooking time for me, however, was only 7-8 minutes. My boyfriend LOVED them so much that I now have to make them regularly. Fast, easy and AMAZING!!
    Reply
  • rsmjcdorris
    3 AUG, 2011
    These little cookies were odd...Maybe it was the peanut butter I was using but they seemed overly oily when I made them. And they were sort of crumbly and not like a typical cookie dough. They don't spread out so I smashed them down a bit. I baked them for 14 minutes and that may have been too much, As they were dry. I had such high hopes because peanut butter and chocolate is a FABULOUS pairing, but these were less than stellar.
    Reply
  • FerPavei
    3 JUL, 2011
    Fast and easy to make, and were a success. Only thing is they took about 25 min to bake, not 13 to 15 like it says in the recipe. Also, I added a touch more of vanilla.
    Reply
  • sfoss
    12 FEB, 2011
    Oh dear god these are amazing and easy.
    Reply