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Hi Bold Bakers!
WHAT YOU GET FROM THIS RECIPE: Big, thick, chewy peanut butter cookies with chunky bittersweet chocolate that’s sweet, hearty, and full of flavor.
There’s something so comforting about the flavors of peanut butter and chocolate together. If you have a peanut butter lover in your life, this is a must-try recipe. I guarantee they won’t be able to say no to second helpings of these peanut buttery chocolate chunk cookies!
This recipe isn’t for those looking for a bit of crunch — you can find a crispier peanut butter cookie recipe here — these cookies are super soft and chewy, exactly what I want from an American-style cookie. Beyond texture, the flavors of this cookie just sing together. You have the perfect balance of sweet from the sugar, rounded out by the chocolate, and a little salt from the peanut butter. Serve these alongside a cold glass of milk for the ultimate experience.
What Type Of Peanut Butter Should I Use For Baking?
These cookies are best when you make them with conventional peanut butter, so feel free to debate amongst your family whether to use Jif or Skippy. These peanut butters have emulsified oil and sugar, unlike natural peanut butter which tends to be a bit runny.
You can use smooth peanut butter or opt for chunky for a little more texture.
What Type Of Chocolate To Use
You can make this recipe with milk, semi-sweet, bittersweet, or white chocolate. I prefer to make mine with chopped bittersweet chocolate, around 70% cacao because I like a more pronounced chocolate flavor and find that it helps balance the cookie’s sweetness.
If you’re curious about chocolate, check out my Guide To The Types Of Chocolate!
Age Your Dough
This dough should chill for at least an hour; otherwise, it will spread while baking and you won’t get that chewy texture. Beyond holding its shape, letting your dough age will give you a better-tasting cookie. As your dough chills in the refrigerator, it dries out slightly and the flavors become more concentrated.
You can store the dough in the refrigerator for up to 3 days.
Be Sure To Use The Creaming Method When Making Cookies
In this recipe, you cream the peanut butter with the butter and then cream the butters with the sugar. My friend Ben goes over the importance of why you have to cream the butter and sugar here!
Tools You Need To Make Peanut Butter Chocolate Chip Cookies
- Measuring cups and spoons
- Stand mixer or electric handheld mixer
- Baking sheet
- Parchment paper
Gemma’s Pro Chef Tips For Making Peanut Butter Chocolate Chip Cookies
- Be sure to use conventional peanut butter, like Jif or Skippy, that contains emulsified oil and sugar. The natural peanut butter will not give you the same results.
- For a delicious variation, try making these with chunky peanut butter. You can also use milk, semi-sweet, or white chocolate instead of bittersweet chocolate if you prefer.
- You have to let the dough chill for at least an hour in the refrigerator to get a big, chewy cookie. The unchilled dough will spread while baking and you will get a thinner, less chewy cookie.
- This dough can be made, shaped, and frozen in an airtight container for up to 2 months.
- Bake these cookies until the edges are just starting to brown. If they are overbaked, they won’t be soft when cooled.
- Try serving these crumbled over a scoop of my No-Churn Salted Caramel or Triple Chocolate Gelato!
Don’t Miss More Cookie Recipes:
- Best-Ever Peanut Butter Cookies
- 3-Ingredient Peanut Butter Cookies
- Best-Ever Chocolate Chip Cookies
- Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities
- 3-Ingredient Shortbread Cookies
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Try These Recipes!
Bakery-Style Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 2 ½ cups (12 ½oz/355g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8oz/227g) creamy peanut butter
- ½ cup (4oz/115g) butter (melted)
- 1 ¼ cups (7 ½oz/213g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 tablespoon vanilla extract
- 2 cups (12oz/340g) bittersweet chocolate (chopped)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer, beat the peanut butter and butter together until smooth, then add the dark and granulated sugars. Beat for 3 minutes, until fluffy.
- Add the eggs and yolk, one at a time, followed by the vanilla extract. Beat until combined.
- Gradually fold the flour mixture, followed by chopped chocolate, into the peanut butter mixture.
- On a parchment-lined tray, scoop ¼ cup (2oz/57g) sized portions of dough, then roll into a ball and place on the tray. Cover and transfer to the refrigerator for at least 1 hour (or up to 2 days) to chill thoroughly.
- When ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Place about 6 balls of dough 3 inches (7 ½cm) apart on the baking sheet and flatten slightly with your hand.
- Bake for about 15 minutes, until the edges are just starting to brown and the cookies are baked through.
- Transfer to a wire rack and let cool while you bake the remaining cookies.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
These were fantastic. We prepared the dough and brought them to a friend’s house where a group was gathering for dinner. The teens rolled the dough into balls and refrigerated them while we enjoyed dinner. Then after dinner, the teens baked them. They were all gone that night with lots of great compliments. We used light brown sugar and semi-sweet chocolate chips because that’s what we had on hand. Even my daughter who claimed she didn’t like peanut butter chocolate chip cookies has been converted! This recipe is going in the family recipe box!
These look SO good! And a great tip about chilling the dough – I’m often too impatient!
Gemma, oh my god… so tried this recipe today and amazing! Absolutely top notch! Thank you for sharing this recipe!
Much love , Serge , Vancouver, BC , Canada
Hi Gemma can I freeze these uncooked or should I cook them then freeze. 🤔🙂
Merry Christmas, chef! My cookies are poofy. What am I missing? Thank you!
These cookies are delightful! Thick and chewy with crisp edges. Not overly sweet too. I made them in 40g balls and baked them for 11 mins.
Hi Gemma, how can I make this vegan?
Made these today! Anyone looking for a large, decadent, bakery style cookie should make these! Mine were done in 14 minutes, everyone’s ovens are a little different so keep an eye on them! Thanks for another great recipe, Gemma!
Another fantastic cookie recipe!! Loved how these feel so bakery made. I usually make my cookies smaller but I kept them the same size as you mention. They did need a bit more time in the oven the colder they get. They were bold for sure! I also used salted dark chocolate and excluded the salt from the recipe and it was perfect!! 🍪