If you love peanut butter then you will love my recipe for Double Peanut Butter Chocolate Chunk Cookies! You read that right... DOUBLE peanut butter. That's because there are homemade peanut butter chunks in a peanut butter cookie dough!
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - you can easily make this recipe without a mixer and just use a wooden spoon or spatula to cream the butter and sugar.
- Soft and chewy cookies - these cookies have a lovely chewy texture (not crumbly) and stay soft and chewy for days in an airtight container.
- Peanut butter cookies - there is certainly no shortage of peanut butter flavour here! If you are a peanut butter lover you will love these cookies.
- White chocolate peanut butter chunks - this recipe uses HOMEMADE peanut butter chunks! That's right - you can make the most flavourful, big fat peanut butter chunks at home with just 2 ingredients.
INGREDIENTS FOR PEANUT BUTTER CHOCOLATE CHUNK COOKIES
- All purpose flour - AP flour is the best choice for making chewy cookies. Make sure to measure accurately since too much flour can make the cookies dry and crumbly instead of soft and chewy. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a fork, spoon it into your measuring cup, and use a knife to level it off.
- Brown sugar - light or dark brown sugar will work in this recipe and adds a soft chewiness, as well as a rich flavour to complement the peanut butter.
- Peanut Butter - I use regular smooth/creamy peanut butter for this recipe. It's the emulsified kind, not the natural unsweetened variety that requires stirring. If you use natural peanut butter for this recipe, they may be a bit drier and on the crumbly side so I would recommend reducing the amount by about 20%.
- Homemade peanut butter chunks! - melt down pure white chocolate and stir in some peanut butter. Refrigerate until set and then break it up into pieces for the most delicious chunks!
STEP BY STEP INSTRUCTIONS
- STEP 1). Make homemade peanut butter chunks. Melt the white chocolate with the smooth peanut butter gently in a heatproof bowl set over a saucepan with simmering water. Spread it out onto a parchment-lined baking sheet, let it set until hard in the fridge and then just break it up into chunks.
- STEP 2). Cream butter and sugar. Beat the butter with both sugars for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer (or using a spatula and your own arm power!) until well combined and smooth, but not quite pale and fluffy.
- STEP 3). Beat in egg. Mix in peanut butter, then beat in the egg. Add milk and vanilla and and mix until combined. Scrape down the bowl as needed.
- STEP 4). Mix in dry ingredients. Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add to the butter mixture and fold it in with a spatula until just combined.
- STEP 4). Fold in chocolate. Add chocolate chips and most of the homemade peanut butter chunks (saving some for topping) and fold them through.
- STEP 5). Chill. Cover the bowl and place it in the fridge for 30 minutes.
- STEP 6). Scoop heaped tablespoon portions of dough and roll into smooth balls. Place them onto prepared baking sheets with 2 inches of space between each cookie. Flatten dough balls slightly and press a few extra peanut butter chunks on top. Bake for 10-12 minutes until the surface is cracked and cookies are evenly golden. Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
EXPERT BAKING TIPS FOR PEANUT BUTTER CHOCOLATE CHUNK COOKIES
- Make sure your butter is at room temperature so that it mixes well with the sugar.
- Use regular creamy peanut butter for the best results.
- Refrigerate the cookie dough for about 1 hour if you prefer thick cookies.
- Do not over-bake. The cookies are ready when they are golden on the bottom and the edges but they will be slightly soft in the middle.
RECIPE FAQ
How do I know when my cookies are finished baking?
The cookies are ready when the edges are browned and the tops are lightly golden. They will still feel soft in the middle and will set as they cool.
How do I store peanut butter chocolate chunk cookies?
Store these cookies in an airtight container at room temperature. They will stay soft for up to 3 days.
If you love peanut butter, check out these recipes!
Peanut Butter Fudge Swirl Brownie Bottom Cheesecake Bakery Style Chocolate Chip Peanut Butter Cookies Healthy Homemade Dark Chocolate Peanut Butter Cups Buckeye Peanut Butter Fudge Brownies Peanut Butter Cup Chocolate Chip Peanut Butter Cookies Chewy Reese’s Peanut Butter Oatmeal Cookies Crisp Chocolate Chip Peanut Butter BiscottiDouble Peanut Butter Chocolate Chunk Cookies
Soft and chewy peanut butter cookies with dark chocolate chips and HOMEMADE peanut butter chunks!
Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed dark brown sugar
- ⅓ cup 65g granulated sugar
- ½ cup 120ml regular smooth peanut butter
- 1 large egg at room temperature
- 1 tablespoon 15ml milk
- 1 teaspoon 5ml pure vanilla extract
- 1 ⅓ cups 190g all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 3oz/85g dark chocolate chips
- 1 cup homemade peanut butter chunks
Peanut Butter Chunks:
- 5 oz 142g pure white chocolate
- 3 tablespoon 45ml smooth peanut butter
Instructions
- First make the homemade peanut butter chunks. Melt the white chocolate with the smooth peanut butter gently in a heatproof bowl set over a saucepan with simmering water. Spread it out onto a parchment-lined baking sheet, let it set until hard in the fridge and then just break it up into chunks.
- Beat the butter with both sugars for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer (or using a spatula and your own arm power!) until well combined and smooth, but not quite pale and fluffy. Mix in peanut butter, then beat in the egg. Add milk and vanilla and and mix until combined. Scrape down the bowl as needed.
- Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add to the butter mixture and fold it in with a spatula until just combined. Add chocolate chips and most of the homemade peanut butter chunks (saving some for topping) and fold them through. Cover the bowl and place it in the fridge for 30 minutes.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Scoop heaped tablespoon portions of dough and roll into smooth balls. Place them onto prepared baking sheets with 2 inches of space between each cookie. Flatten dough balls slightly and press a few extra peanut butter chunks on top.
- Bake for 10-12 minutes until the surface is cracked and cookies are evenly golden. Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Abigail Fajardo
ABSOLUTELY amazing cookies! I feel like i might put the peanut butter/white chocolate in the freezer instead of the refrigerator next time because it was melting in my hands as I was placing them on top of the cookies! But overall, still 10/10
JB
An absolute banger of a cookie! The perfect mash up of chewy and pillowy. Really, really over the moon about the PB chunks, too!
christina.marsigliese
Thanks so much JB!
Pauline
These were very good and so original. I will be making them again!
Shayna
So delish and so easy to make! Worth it!! Made them with my 3 year old!!
christina.marsigliese
That's so nice! Thanks Shayna.