Peanut Butter-Chocolate Chunk Cookies

244 Ratings
  • 5 69
  • 4 77
  • 3 56
  • 2 28
  • 1 14

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

Everyday Food, March 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 36
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (40)

244 Ratings
  • 5 69
  • 4 77
  • 3 56
  • 2 28
  • 1 14
Martha Stewart Member
04/13/2020
These turned out really well. Nice and fluffy with a good outer texture. I used 1/4 crunchy and 3/4 smooth Peter Pan peanut butter and Ghirardelli milk chocolate chips which is what I had on hand. Ghirardelli chips are larger than other brands so they have a more chunky feel. I used a cookie disher (slightly larger than 1 tablespoon) and pressed each cookie down just slightly. They baked for 13 minutes swapping and turning at 6.5 mins. Since some comments mentioned a lack of salt I sprinkled sea salt flakes on top as soon as they came out of the oven. I'm glad I did. It was the perfect touch. Overall a solid recipe.
Martha Stewart Member
11/02/2019
My family loves everything about this recipe. They are never dry for me. I bake them about 13 minutes and check to see if I feel they need more time. I always place 2 sheets full in the oven, rotating half way through baking time, plus I then switch the top sheet to the bottome & the bottom sheet to the top. Most of the time, they do need the extra 2 minutes. I let them cool for a a minute or so on the sheets before taking them off. I have never had them dry. I also double the batch to share with the my 2 children and their children. It is a favorite always.
Martha Stewart Member
10/18/2014
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."
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Martha Stewart Member
11/25/2013
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!
Martha Stewart Member
06/16/2013
This recipe was very oily and they tasted like nothing I give it a 0/10 very disapointe with the poor results
Martha Stewart Member
01/21/2013
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.
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Martha Stewart Member
01/27/2012
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.
Martha Stewart Member
10/13/2011
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
Martha Stewart Member
10/09/2011
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!!
Martha Stewart Member
08/03/2011
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.
Martha Stewart Member
07/03/2011
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.
Martha Stewart Member
02/12/2011
Oh dear god these are amazing and easy.
Martha Stewart Member
10/08/2010
Made these cookies tonight and they turned out great, I followed the instructions to a tee and used all natural peanut butter. Don't go over 13 minuets cooking time, and put on awire rack right out of the oven to prevent over drying them.
Martha Stewart Member
05/06/2010
These cookies are delicious, and they weren't dry at all. Just make sure you measure the flour by spooning it into the measuring cup instead of scooping it up; it makes a big difference. I used Skippy peanut butter and Callebaut chocolate. I will definitely make them again!
Martha Stewart Member
04/25/2010
I used Kraft organic peanut butter and Cocoa Camino Organic Semi-sweet Chocolate Chips and they were fantastic. The peanut butter taste was on the mild side and the cookies were light and chewy. I have also made them with regular peanut butter and did not like their consistency then , wondering if the added icing sugar and salt in the regular peanut butter plays a part in that?
Martha Stewart Member
04/20/2010
Don't buy the baker's chocolate - get big chocolate chips instead. Mine was too dry because I used the food processor to chop the bakers chocolate.
Martha Stewart Member
04/16/2010
Please count in the salt in the peanut butter before just adding any salt to the recipe . They may have factored in the salt content in the peanut butter......mykele
Martha Stewart Member
04/16/2010
These cookies were amazing! I baked them to the minimum time suggested and they were super soft. I used salted butter instead of unsalted and choc. chips instead of the choc. chunks and the flavor was awesome!
Martha Stewart Member
04/16/2010
I'd venture to guess the salt omission is an error. In MS Cookies book, 1/2 tsp. salt is pretty much protocal for cookies of this caliber. Try 12-13 minutes baking time for softer texture.
Martha Stewart Member
04/16/2010
There's no salt in this recipe, of course it is going to be bland. Never bake a drop cookie without salt in the recipe.
Martha Stewart Member
04/01/2009
They were not the best cookies but there was certainly nothing wrong with them, in my opinion. No the peanut butter was not overwhelming but you can definitely taste it and I think it is perfect because I would not want too much peanut butter taste when you have the chocolate chunks in there. I think it is the perfect combination just be careful not to overcook because you want them a bit chewy and not too dry. Mine turned out great and I will definitely make a batch again in the future.
Martha Stewart Member
03/24/2009
Disappointing bland flavor, doubtful I would waste expensive chocolate by using it in this recipe. If you like dry, crisp cookies like you would buy in a bag from the store, these are the ones for you.
Martha Stewart Member
03/19/2009
I also thought they were dry and there wasn't much flavor. The chocolate was good, but no much else.
Martha Stewart Member
03/17/2009
I made these cookies, they were very dry and no one could taste the peanut butter in them. Very dissapointing. Anyone else have this problem?
Martha Stewart Member
03/14/2009
These cookies were the worst peanutbutter cookies I've ever tasted. They were so oily and I couldn' t roll them into little round balls, as they were so greasy and they were slipping out of my hand.
Martha Stewart Member
03/10/2009
These are really good. I added 1/2 tsp of salt to the mix after reading the reviews here. Thanks! I used 6 oz bittersweet chunks and 2 oz semi sweet chips. Timing is crucial here, over baking them will make them dry. Mine took 14 minutes and they are perfect.
Martha Stewart Member
03/10/2009
THESE WERE THE WORST COOKIES I HAVE EVER MADE!! It was a waste of the ingredients! You couldnt even tell that they had peanut butter in them! They were dry tasting...the closest I have ever come to eating store bought cookies from a bag!
Martha Stewart Member
03/07/2009
i made these with reduced fat peanut butter and they were really crumbly!! i added about 1/8-1/6 cup vegetable oil (i eyeballed it) and the dough was still crumbly but really greasy. i had to form them into little balls but when it was all said and done they tasted really good, really gooey! i brought them for spring break and they stayed gooey and yummy.
Martha Stewart Member
03/06/2009
Not bad, needed a little salt. The batter was a little greasy but they turned out fine in the end. With a little tweaking I think these could be great!
Martha Stewart Member
03/06/2009
Not bad, needed a little salt. The batter was a little greasy but they turned out fine in the end. With a little tweaking I think these could be great!
Martha Stewart Member
03/06/2009
Great cookies, the batter was pretty greasy but they turned out fine. The only thing I would add is some salt.
Martha Stewart Member
03/04/2009
Great cookies! My family loved 'em!
Martha Stewart Member
03/01/2009
Very good cookies! I doubled the recipe because I figured I'd just use the whole stick of butter, and I wantead more cookies. The peanut butter flavor is not too overpowering. They are really good, but I probably needed more chunks. I only used a bag of chocolate chunks, which did not equal 16 oz. (if doubling). But next time I will! They were still good. Oh, and I used a cup of whole wheat pastry flour which I usualy do in recipes. Yu can't even tell because it's good quality flour.
Martha Stewart Member
02/27/2009
We made them and loved them! You can see results at www.marthaandme.net
Martha Stewart Member
02/26/2009
Just baked these cookies and they turned out great - soft, cakey, and not too sweet. However, I think it could use a touch of salt.
Martha Stewart Member
02/25/2009
You know you can also add peanuts, chopped or even uncooked oats, or m
Martha Stewart Member
02/25/2009
These cookies are great and so easy to make, don't over bake or they aren't as soft, I used callebaut semi sweet choc chunks and they are so delicious, this recipe's a keeper!
Martha Stewart Member
02/25/2009
Just took last batch from the oven. I used 1 cup Guittard milk chocolate chips and 1 cup Reese's peanut butter chips. My daughter said they're in the top 10 of the best cookies she's ever eaten.
Martha Stewart Member
02/24/2009
These are absolutely wonderful! They are soft and deliciously peanutbuttery.
Martha Stewart Member
02/24/2009
I had great fun with these. I make Choc Chip cookies for my husband every week and this week I tried these, he is not a fan of change in my cooking but LOVE these. He got a great surprise when he tasted them.
Martha Stewart Member
02/23/2009
I substituted almond butter for peanut (allergic) and added 1 tsp almond extract. YUM
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