These Soft Peanut Butter Chocolate Chunk Cookies are thick and loaded with milk chocolate chunks, basically like a peanut butter cup in cookie form! Perfect with a glass of milk.
You can’t escape the chocolate and peanut butter combo. It’s almost always my first choice.
The other evening I was at that sweet spot in the day where you can get up, start making dinner and be a professional adult parent OR you can check Snapchat a few extra times while the “dinner making window” slowly closes and you order pizza. Is that a run-on sentence? Maybe.
Either way, the window closed. Actually it slammed right in the middle of me watching a snap of someone else making dinner. Irony?
Of course I felt guilt set in (not enough guilt to actually cook, but you know what I mean), so I decided to get in the kitchen and well…bake. Because I am an adult-aged human with 14 year old cravings.
Which brings me to these cookies. Nothing caps a night of poor parenting choices like a thick peanut butter cookie loaded with milk chocolate chunks.
It all begins with creamy peanut butter…
The thing with peanut butter cookies is they can be dry or crumbly. Those are definitely not my friend. I used my recipe for Perfect Soft Peanut Butter Cookies as a starting point for these cookies. That recipe is really the best peanut butter cookie ever.
I just knew I wanted these to be a little thicker to stand up to the monster chocolate chunks I was going to add, so I made a few minor tweaks.
Also milk chocolate chunks here are really the way to go here in my opinion.
I used a large milk chocolate bar I bought at Trader Joe’s. But use whatever milk chocolate you have on hand.
The dough comes together quickly…
The dough will be thick, but that’s totally necessary. Thick dough leads to a thick cookie.
Also note that you do not want to bake these until they are completely set…you’ll get a dry cookie. So when they start get get golden around the edges they’re done. The tops might seem soft, but I promise you it will all be ok.
Like I said, when the bottoms and edges become lightly golden remove them from the oven and allow them to cool on the baking sheet for about 5 minutes. They will be very soft, so allowing them to cool a bit on the baking sheet will making transferring them to a wire rack much easier.
What you end up with is a crazy soft, thick peanut butter cookie with milk chocolate chunks throughout.
I used a large (3 tablespoon) cookie scoop for these. If you use a smaller scoop adjust he bake time down a minute or so.
You’re going to LOVE these!Print
- 1/2 cup butter, room temperature
- 1/2 cup + 2 tablespoons creamy peanut butter
- 1 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup + 2 tablespoons all purpose flour
- 1 cup milk chocolate chunks
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and peanut butter together on medium speed until creamy. Add in the sugar and mix on medium speed for 2 minutes until pale in color, scraping the sides of the bowl as necessary.
- Add in the egg, vanilla, salt, cornstarch, baking soda and baking powder. Mix for one more minute on medium speed until combined.
- Turn the mixer to low and add in the flout until just incorporated.
- Finally add in the chocolate chunks.
- Using a large (3- tablespoon) cookie scoop drop the dough onto the prepared baking sheet 2- inches apart.
- Bake for 8-10 minutes until the edges are just golden. Be careful not to over-bake as they will become dry and crumbly.
- Allow the cookies to cool on the baking sheet for 4-5 minutes and then transfer to a wire rack to cool completely.
You can make these cookies smaller, if desired. Adjust bake time down with size.
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