These are the largest, thickest Peanut Butter Chocolate Chunk Cookies you’ll ever make! My recipe is straightforward and loaded with chunks of melty chocolate in each chunk. Recipe features a how-to video!
Large Peanut Butter Cookies
If you happen to’re on the lookout for a lightweight and fairly (and peanut-buttery) cookie recipe, head over to my peanut butter crinkle cookies, as a result of my peanut butter chocolate chunk cookies are nothing of the type. No, these are large, thick, heavy cookies. They’re the epitome of bakery-style: bigger than life, chock stuffed with melty chocolate, and heavy.
Regardless of their thickness, these are usually not cakey cookies; they’re gentle, dense, and chewy, like a cookie needs to be. They’ve a robust peanut butter taste (much like my peanut butter blossoms) that pairs properly with the melty chocolate chunks and bits all through. And significantly, these have some heft to them–they don’t fiddle!
I feel you’ll love this recipe not just for the cookies themselves, but additionally the benefit of getting ready them. Only a handful of elements are blended collectively and chilled for half-hour earlier than baking. You will have to have some endurance with them whereas they’re nonetheless heat (they’re fragile on this state!), however as soon as they’ve had a while to arrange, you gained’t be capable of cease consuming them.
What You Want
Listed below are the important thing elements in my peanut butter chocolate chunk cookies:
- Peanut butter. Both creamy or chunky peanut butter will work right here. Simply be sure you don’t use a “pure” peanut butter that separates.
- Baking soda. Only a little bit of baking soda encourages these cookies to unfold barely whereas nonetheless sustaining their thickness.
- Egg + egg yolk. The additional yolk provides moisture, tenderness, and contributes to the density of those peanut butter chocolate chunk cookies. Including a complete egg right here might result in cakey cookies that unfold–and we don’t need that!
- Chocolate. I exploit semisweet chocolate, however you should utilize no matter sort you want (milk chocolate additionally works properly with peanut butter!). I choose to purchase chocolate bars and chop them myself for the most effective chunks. Pre-cut chunks (bought close to chocolate chips) may also work although!
SAM’S TIP: Be sure you measure your flour correctly, or you might be left with a dry, crumbly cookie dough.
Bear in mind, that is simply an outline of the elements I used and why. For the total recipe please scroll all the way down to the underside of the put up!
How you can Make Them
- Beat the butters and sugars – Cream collectively the butter, peanut butter, and sugars till mild and fluffy.
- Add the eggs – Stir within the eggs and vanilla.
- Stir within the dry elements – Mix the dry elements in a separate bowl, then steadily add them to the moist elements.
- Chocolate and chill – Stir within the chopped chocolate till integrated. Cowl the bowl with plastic and chill for half-hour.
- Scoop and roll – Roll 2.5 tablespoon scoops between your palms earlier than putting on a parchment lined baking sheet no less than 2″ aside.
- Bake – Bake at 350F for 13-Quarter-hour. Let the cookies cool fully on the baking sheet.
SAM’S TIP: Let the cookies cool fully on the baking sheet, in any other case they’ll simply crumble on you whereas heat (don’t over-bake them although, or they’ll be dry and crumbly).
Often Requested Questions
Sure! I’ve detailed directions on how to do that in my how freeze cookie dough put up. Simply observe the directions listed there for drop cookies.
It may very well be that you just added an excessive amount of flour, however the extra doubtless purpose is that your cookies had been over-baked. Be sure you take them out of the oven when the sides are simply starting to show golden brown and allow them to end cooking on their baking sheets. That is my favourite baking approach for gentle and chewy cookies and applies to just about each cookie recipe.
Cornstarch helps cookies keep gentle and thick with out turning into cakey. It’s one in all my favourite elements so as to add to baked items; you’ll additionally discover it in my truffles and muffins for a gentle and tender crumb.
If you happen to’re on the lookout for a traditional model, see my gentle & buttery (and not-so-thick!) peanut butter cookies.
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! If you happen to do that recipe, you should definitely tag me on Instagram, and you may also discover me on YouTube and Facebook
Large Fats Peanut Butter Chocolate Cookies
Servings: 17 cookies
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Mix butter, peanut butter, and sugars in a big mixing bowl and use an electrical mixer to beat till mild and fluffy.
Add egg, egg yolk, and vanilla extract and stir till mixed.
In a separate, medium-sized bowl, whisk collectively flour, cornstarch, baking soda, and salt.
With mixer on low-speed, steadily stir dry elements into moist till fully mixed (you should definitely scrape the edges and backside of the bowl and no dry spots needs to be remaining).
Add chopped chocolate and use a spatula to stir into the cookie dough till well-incorporated.
Cowl bowl with plastic wrap and refrigerate for half-hour. Whereas dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
As soon as dough is chilled, take away from fridge and scoop into giant 2 ½ Tablespoon-sized balls and roll between your palms to make a easy ball.
Place on parchment-lined baking sheets, spacing cookies no less than 2” aside.
Switch to 350F (175C) oven and bake for 13-Quarter-hour (edges could also be simply starting to show mild golden brown). Enable cookies to chill fully on baking sheet earlier than eradicating and having fun with.
You might use crunchy or creamy peanut butter. I like to recommend utilizing traditional peanut butter and never the “pure” type that separates, because the cookies gained’t prove as proven with pure peanut butter.
I like to make use of semisweet chocolate bars however you should utilize milk chocolate or your favourite sort of chocolate as a substitute.
Cookie dough could also be ready prematurely and refrigerated (tightly lined) for as much as 5 days. Baked cookies will maintain in an hermetic container at room temperature for as much as one week.
Serving: 1cookie | Energy: 424kcal | Carbohydrates: 45g | Protein: 7g | Fats: 25g | Saturated Fats: 12g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 8g | Trans Fats: 0.4g | Ldl cholesterol: 39mg | Sodium: 212mg | Potassium: 229mg | Fiber: 3g | Sugar: 23g | Vitamin A: 353IU | Calcium: 36mg | Iron: 3mg
Dietary info is predicated on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
Word, that is an up to date recipe. If you happen to’re on the lookout for the unique, you simply make my peanut butter cookies and add chocolate chunks (that’s what the unique recipe was).