Peanut Butter Chocolate Chunk Cookies
Peanut Butter Chocolate Chunk Cookies are the perfect cookie for when you are itching to bake but can't figure out what to make! These pillowy, chewy, moist cookies require NO CHILL time, which means you will be able to get right to the good part — devouring them!
Servings:24 cookies
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup creamy peanut butter
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 ½ cups semi-sweet chocolate chunks , or roughly chopped or chocolate chips
Instructions
- Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl cream together butter and sugars.
- Mix in peanut butter til smooth and creamy.
- Mix in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in chocolate chunks.
- Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
- Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Notes
Pro Tip: For beautiful cookies, reserve about 1/3 cup of the chocolate chunks and place them individually in the tops of the cookie dough mounds just before baking.
Nutrition
Calories: 262 kcal, Carbohydrates: 31 g, Protein: 5 g, Fat: 14 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 34 mg, Sodium: 276 mg, Potassium: 107 mg, Fiber: 1 g, Sugar: 18 g, Vitamin A: 256 IU, Calcium: 24 mg, Iron: 1 mg
