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Peanut-Butter Chocolate-Chunk Cookies

  • yield: Makes 14 cookies




  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup tightly packed dark-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 6 ounces semisweet chocolate, coarsely chopped

Cook's Note

Store in an airtight container up to 1 week.


  1. Step 1

    Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks.

  2. Step 2

    Using a 1 1/2-ounce ice-cream scoop, form cookies, and place on a baking sheet lined with a Silpat, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.

Martha Stewart Living, June 1998



Reviews (6)

  • Emma1407 18 Sep, 2013

    These recipe is fantastic! I quite literally just made these cookies and had one warm- they are phenomenal! I followed the recipe to the word, but used a fan assisted oven and took the temperature 20 degrees lower. I agree with the other reviewers that they could do with more salt in the recipe. I will make these again and will be using some salt to make them pop!

  • Sisterrose 19 Feb, 2009

    These were great! A change I did make was that I used standard chocolate chips and did not make them large.

  • caramia04 7 Dec, 2008

    I used Valrhona 73% and some El Rey chunked with a knife. Next time I might invest in a chocolate tool for chipping. If you use natural/organic peanut butter it tends to be low in salt, so I suggest adding 1/2-1 tsp. of Himalaya sea salt for the sweet salty balance that is so good with nice chocolate! I put my batter in the fridge for 24-36 hours before baking and the cookies were extra flavorful. See NYTimes article:

  • Sheagen 23 Oct, 2008

    Terrible cookies - need some salt in the recipe and don't cook them over 12 min

  • mbp 20 Feb, 2008

    This is a very simple, but delicious recipe!

  • reema 15 Dec, 2007

    Martha,Martha,Martha, what shall I say????????..I am one of the Arab World viewers to your extraodinary programme.....
    My sister has signed in your web sight,she is a clothes designer,and she adores the extreme.
    Your recipes are always great,may God bless you dear.
    I wish that I can be one of you all-the-time fans..
    Rabab Abu Moalish/Jordan