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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
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!
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