Wednesday, August 8, 2018

Soft Peanut Butter Chocolate Chunk Cookies

Soft Peanut Butter Chocolate Chunk Cookies
I love being a mom. Seriously, it's the best. The ONLY thing that I don't love is the fact that I don't have nearly as much time to bake.

It's super sad. I love baking! It's fun! And the results are sooo yummy.

Which is why it's an extra special treat when I actually am able to do it. Especially cookies. They're a fave around here in case you didn't know.
Soft Peanut Butter Chocolate Chunk Cookies
This recipe is one of my all time (if not my absolute all time) favorite peanut butter cookie recipes. They're soft, they're chewy, they're peanut butter, and there's chocolate. I love love love them. Michael love love loved them. Heck even my family love love loved them when I brought some to my grandma's pool. 

(And someday when I let James find out what a real cookie tastes like, he'll love love love these too. And so will you.)

Soft Peanut Butter Chocolate Chunk Cookies

Soft Peanut Butter Chocolate Chunk Cookies
Makes approximately 24 cookies.
  • 1 cup (or 2 sticks or 8 oz.) unsalted butter, room temperature
  • 1 cup creamy peanut butter, room temperature (I don't recommend using natural or homemade for these)
  • 2 tsp. vanilla extract
  • 1 and 1/2 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2 and 1/2 cups all-purpose flour 
  • 1 tsp. baking soda
  • 1 and 1/2 tsp. baking powder
  • 1/4 tsp. salt (kosher or table salt)
  • 8 oz. chocolate, chopped into chunks (or chocolate chips or a mix of both!)
  • Sea salt, to taste, for sprinkling
  • Using a stand mixer with paddle attachment or large bowl and handheld mixer, beat the room temperature butter until smooth and creamy. 
  • Beat in the peanut butter and vanilla until smooth.
  • Beat in the sugars until light and fluffy (scraping down the sides as needed)-about 2 minutes.
  • Add one egg, mix well, add in second egg, and mix until fully combined.
  • Add flour, baking soda, baking powder, and salt. Whisk together lightly and start to incorporate it slightly into the wet ingredients. Mix on low speed until just combined (don't over mix!)
  • Stir in the chocolate chunks using a spatula or wooden spoon.
  • Cover the bowl and refrigerate for at least 30 minutes, or up to 2 days (if refrigerated for more than 30 minutes let it come back to room temperature before baking.)
  • When ready to bake: preheat oven to 350F degrees and line a large baking sheet with parchment paper. Scoop 2 tbsp. sized mounds of dough (or about a heaping medium cookie scoop's worth) onto the prepared sheet, leaving a few inches between each cookie. 
  • Bake 12-14 minutes, until the edges are starting to turn golden and the centers have barely set.
  • Cool cookies on baking sheet for 5 minutes and then transfer to a cooling rack.
  • Store leftovers in an airtight container at room temperature for up to 1 week or frozen for up to 3 months. (You can also freeze unbaked cookie dough for up to 3 months and take out and bake as many as desired.)
Soft Peanut Butter Chocolate Chunk Cookies
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