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Peanut Butter Chocolate Chunk Cookies on a white table from overhead.
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Peanut Butter Chocolate Chunk Cookies

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!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Keyword: Peanut Butter Chocolate Chunk Cookies
Servings: 8 large cookies
Calories: 725kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1cookie | Calories: 725kcal