These Peanut Butter Chocolate Chunk Cookies are extra large, extra thick, bakery-style chocolate cookies loaded with semi-sweet chocolate, milk chocolate, and peanut butter chips! They are my Triple Chocolate Chunk Cookies with peanut butter chips in place of the white chocolate chips. I love the combination of peanut butter and chocolate, so these cookies are rich, indulgent, and totally crave-worthy. The more varieties of chocolate chip cookies I can make, the better! You’re welcome!
Ingredients & Substitutions
- Butter: This cookie recipe uses cold butter, and it really makes a difference! Cold butter helps keep cookies thick while giving them a soft, chewy center. For best results, use unsalted butter so you can control the salt level. If you use salted butter, just reduce the added salt in the recipe.
- Sugar: Both brown sugar and granulated sugar are essential in this cookie recipe. Brown sugar keeps the cookies moist and chewy, while granulated sugar adds sweetness and helps create crisp edges. This sugar combination is key for thick, perfectly textured cookies.
- Eggs: You will need 2 large eggs (one whole egg and one egg yolk). The extra yolk adds richness and moisture. Don’t throw away the leftover egg white; save it for other recipes like homemade almond paste.
- Cocoa Powder: I used Dutch-processed cocoa powder in this recipe for a smooth, rich chocolate taste. If you don’t have Dutch-processed cocoa, regular unsweetened cocoa powder works too, but the flavor may be slightly sharper. Either way, your cookies will still be delicious!
- Chocolate: These cookies are loaded with semi-sweet chocolate chunks and smooth milk chocolate chips, giving them rich, melty pockets of chocolate in every bite. You can use all semi-sweet or all milk chocolate chips if you prefer. Either way, you’ll get a deliciously gooey chocolate flavor throughout.
- Peanut Butter Chips: The peanut butter chips add a creamy, nutty flavor that complements the chocolate perfectly. Feel free to add more peanut butter chips if you want a stronger peanut butter taste. I am always here for that!
Do I Need to Chill the Dough?
Nope! There’s no need to chill this cookie dough. These cookies are made with cold butter, which helps control spreading and keeps them thick and bakery-style, no extra chilling is required. That means you can go from mixing to baking without waiting around!
Can I Use Just One Type of Chocolate or Only Peanut Butter Chips in These Cookies?
Yes! Feel free to use just one type of chocolate, whether it’s all semi-sweet, all milk chocolate, or even all peanut butter chips. The cookies will still be thick, soft, and packed with flavor. Just keep the total amount of mix-ins around 2¼ cups to maintain the dough’s structure.
Can I Make Peanut Butter Chocolate Chunk Cookies Smaller?
Yes! You can definitely make smaller cookies if you’d rather have more servings or smaller portions. Just scoop the dough into smaller balls—about 2 tablespoons each—and reduce the baking time to around 8–10 minutes. Keep an eye on them so they don’t overbake. The edges should look set, and the centers will continue to cook as they cool.
How to Tell When Thick Chocolate Cookies Are Done
It can be tricky to tell when chocolate cookies are done, especially when they’re thick and dark in color. Look for edges that appear set and slightly firm. For the best results, use a food thermometer to check the center. If using a food thermometer, look for an internal temperature of about 175°F for a fudgy, gooey center, or closer to 200°F if you prefer a more fully baked cookie.
How to Freeze Peanut Butter Chocolate Chunk Cookies (Baked or Unbaked)
You can freeze these extra-large, extra-thick cookies after baking or as unbaked cookie dough, whatever works best for you!
To freeze baked cookies:
- Let the cookies cool completely.
- Store in a labeled, freezer-safe bag or container.
- Thaw at room temperature when ready to enjoy.
To freeze cookie dough: (This is my favorite trick for freshly baked cookies anytime, even if I just want one, and honestly, one of these is plenty)!
- Scoop dough onto a parchment-lined baking sheet.
- Freeze for 1 hour, or until solid.
- Transfer dough balls to a labeled, freezer-safe container or bag.
- Bake straight from frozen—just add 2–3 extra minutes to the bake time.
For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Peanut Butter Chocolate Chunk Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cut into cubes
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (136 g) semi-sweet chocolate chunks
- ¾ cup (136 g) milk chocolate chips
- ¾ cup (136 g) peanut butter chips
Instructions
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer with the paddle attachment, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed until no visible butter chunks remain and the mixture is creamy.
- Add the egg and egg yolk and mix until combined.
- Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed, until combined.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
- With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until mostly is incorporated.
- Add the chocolate chunks, chocolate chips, and peanut butter chips. Mix just until the flour is fully incorporated and the chocolate pieces are evenly distributed.
- Shape the dough into 8 large balls and place 4 on each prepared baking sheet, spacing them evenly. Gently flatten each ball with your fingers or the palm of your hand to help them spread evenly as they bake.
- Bake for 12-13 minutes, or until edges are set and the tops have slight cracks. The centers will look slightly underbaked but will set as they cool.
- Let the cookies cool on the baking sheet for 10 minutes. Then, transfer to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These cookies are bakery-level good! Thick, rich, and packed with chocolate!
Elizabeth
I am so glad there are peanut butter chips in here! I would even add more when I make them!
Bella
The combination of chocolate and peanut butter is so good, especially in these cookies.
Stephanie
These cookies are massive, but so good and easy to make!
