Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut-Butter Chocolate-Chunk Drop Cookies 4.3 (20) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 14 cookies Ingredients ½ cup unsalted butter, room temperature ¾ cup smooth peanut butter ½ cup granulated sugar ½ cup tightly packed dark-brown sugar 1 large egg ½ teaspoon pure vanilla extract 1 cup all-purpose flour ¾ teaspoon baking soda 6 ounces semisweet chocolate, coarsely chopped Directions 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. 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. Rate it Print