A chunky Peanut Butter Chocolate Chip Cookie recipe with even more chunk–from chocolate! If you love chocolate and peanut butter, these cookies are for you. A combo of dark and milk chocolate, plus a peanut crunch makes these cookies the best!
Cookies that bring peanut butter and chocolate together are always a hit. After making Peanut Butter Chocolate Chunk cookies, try these Peanut Butter Chocolate Chip Bars too! Or give these easy 3 Ingredient Peanut Butter cookies a try soon!
Why this Recipe Works
Most peanut butter cookie recipes call for creamy peanut butter. But all you crunchy peanut butter lovers out there are dying for a cookie made with crunchy, chunky, peanut packed peanut butter!
Using my chocolate chip cookie recipe as a starting point, and combining our favorite peanut butter cookie treats, we’ve got on perfect dessert.
- Texture. The additional peanut chunks in this recipe add a satisfying bite to a buttery cookie.
- Chocolate. These chewy cookies have TWO kinds of chocolate. Extra dark chocolate and milk chocolate morsels. You get a harmonious blend of sweet, bitter, salty, chewy and crunchy in each cookie!
- Easy. No chilling the dough for this recipe!
The peanut butter and chocolate lovers in your life will go NUTS for these. (Pun absolutely intended.)
Ingredient Notes
- Chunky Peanut Butter. Use shelf stable peanut butter (such as JIF or Skippy) with added sugars for best results. Natural peanut butters will make the cookies crumbly and greasy.
- Butter. We always opt for unsalted butter unless noted. And use our tips and tricks to soften the butter quickly.
- Chocolates. I used a bar of 60% cocoa chocolate, cut into bite sized chunks. You’ll also need a bag of milk chocolate chips (although dark chocolate or semi-sweet work great too!
- Vanilla extract. Use my How to Make Vanilla Extract for delicious results!
- Cornstarch. This keeps these chewy peanut butter chocolate chips cookies soft for days! It also helps to lighten the heavy peanut butter cookie dough.
Easy Instructions
Make the cookie dough. First, make the dough by creaming together butter and sugar. Add egg and vanilla, then the dry ingredients.
Add chocolates. Fold in the chopped chocolate and morsels.
Shape dough. Drop spoonfuls of dough onto your baking sheet. Use the back of a fork to make a criss-cross pattern on top of each cookie. Press in a few extra chocolate chip morsels on top if desired.
Bake the cookies for 10 to 13 minutes. The bottoms will look a tiny bit browned.
Let cool and enjoy with a big glass of milk!
Tips and Tricks
- Use parchment paper. Line your baking sheet with parchment paper first for easy clean up!
- Freezing dough. Make the dough ahead of time, then freeze the cookie dough balls on the baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. When you’re ready to bake them, you can put them in the oven frozen. Just add a few more minutes of baking time.
- White chocolate variation. Swap the dark chocolate for white chocolate for a sweet twist.
- Add strawberries. Using freeze dried strawberries, we love these strawberry chocolate chip cookies. You can add some to today’s recipe too!
Recipe FAQs
Yes, crunchy and chunky peanut butter are interchangeable! They’re two names for the same ingredient.
Yes, feel free to make these peanut butter chocolate chunk cookies with creamy peanut butter if you prefer. They just won’t have the extra peanut pieces. But they’ll still be peanut butter-y and delicious!
Baked cookies can be stored in an airtight container at room temperature. Or freeze baked cookies for up to 3 months!
Let frozen cookies thaw on the counter top before enjoying.
You can substitute semi-sweet or other kinds of chocolate chips if you like your chocolate extra dark. However, I find the combination of milk and dark chocolate is a better match!
More Easy Dessert Recipes
- This Chocolate Peanut Butter Fudge is a great gift idea for teachers! Makes a big batch and would be really cute packaged up!
- Copycat Tiger Butter is so easy to make! Peanut butter & chocolate never tasted so good!
- Oatmeal Chocolate Chip Cookies
- Cannoli
- Rice Krispie Treats Recipe
- Chocolate Chunk Cookies
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Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 1 ¼ cup unsalted butter softened
- 1 cup granulated sugar
- 1 ½ cup light brown sugar packed
- 1 ½ cup chunky peanut butter
- ⅓ cup whole milk
- 1 Tablespoon vanilla extract
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 Tablespoon cornstarch
- 7 ounce dark chocolate 60% cocoa+, chopped
- 11 ounce package milk chocolate morsels
Instructions
- In a large mixing bowl, beat butter and sugars with peanut butter until fully mixed, scraping down the sides of the bowl as needed.
- Add milk, vanilla, and eggs. Beat until combined.
- Add in flour, salt, baking powder, and cornstarch, just until cookie dough combines. Do not overbeat.
- Fold in chopped chocolate chunks and morsels.
- Drop by large tablespoon onto a parchment paper lined baking sheet. Use a fork to make criss-cross marks on top of each cookie.
- Bake in a 375 degree oven for 10-13 minutes. Remove and cool completely!
Notes
- Use parchment paper. Line your baking sheet with parchment paper first for easy clean up!
- Freezing dough. Make the dough ahead of time, then freeze the cookie dough balls on the baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. When you’re ready to bake them, you can put them in the oven frozen. Just add a few more minutes of baking time.
- White chocolate variation. Swap the dark chocolate for white chocolate for a sweet twist.
Nutrition
Crunchy peanut butter finally gets its time in the cookie spotlight! These Peanut Butter Chunky Cookies with chocolate are guaranteed to satisfy any sweet tooth. These peanut butter treats are an instant hit!
These look delicious!!
These are really calling my name!! I’m going to have to make them soon!!
Mmmm, two of my favorites combined into one. Would love a few of these with a glass of milk! 🙂
These cookies look like they would be perfect with milk or coffee! But what cookie wouldn’t? 😉 The look delicious–wish I had one now!
I don’t know why, but I myself prefer smooth PB 🙂 But these cookies look just so good 🙂
Chunky in cookies is really good, promise 🙂
These look so chunky and yummy! Where’s mine?!
In ma belly! Sorry 🙂
Girl, these cookies got-it! SO chunky and amazing… I want 3 right now.
Just 3? That’s good self control 🙂
I looove these! I’m not a fan of chunky, except I love it in cookies!
Oh I could eat crunchy by the spoonfuls. And cookies by the dozen! thanks for stopping by Dorothy 🙂
Yay for crunchy peanut butter!! I feel like most recipes call for creamy but I love as much peanut butter crunch I can get!
Ditto Meghan!!!
LOVE crunchy peanut butter and this cookies looks mouthwatering. Why have I never baked with PB before?? Mind boggles!
Hope the kiddo is doing well. Hugs!
Thanks Kiran, she is doing great! I hope you give these cookies a try!!
Yum! These are right up my alley…I love chunky peanut butter and chocolate. Kids are funny…mine don’t like chunky either but, I keep it on hand for my hubby 😀
Our kids just don’t know what they are missing out on 🙂
I go through phases with pb- chunky or smooth. But I do know that I wouldn’t go through phases with these cookies. They look bomb.com!!! YUM
Thanks Elizabeth!!! I hope you give them a try!
Love your tasty twist on a classic favorite! These cookies look sensational, Aimee!
Thanks Georgia, we really enjoyed them!!
Hhhmmmm I pass over the chunky peanut butter all the time too. I do love just eating the creamy peanut butter by the spoonfuls! Of course in thick chunky cookies like these, I could handle the nuts!!!!
Oh, I love the chunky by the spoonful. I think you could handle these cookies too 🙂
lovelovelove there’s nothing not awesome about these
Thanks Kayle. Agreed 🙂
I love how thick and hearty these look! I know what you mean about chunky PB being less desirable for sandwiches, but these cookies look like they are full of texture. Thanks, Chunky PB 🙂
I desire chunky for my sammies, my kids prefer creamy 🙂 We all agreed these cookies were awesome!!!
I never have chunky around the house because I am a creamy peanut butter kind of gal, I am not sure if my kids have ever even tried the chunky kind! I think this is a great recipe especially using the butter flavored crisco!
I love using Crisco with my cookies. First, if I’m going to indulge, I’m not too concerned about the ingredients (everything in moderation). Second, crisco makes such a nice crunchy outside and soft chewy inside! YUM.
Looks perfect for the peanut butter lovers in my house!
Yes it is! I don’t think a PB lover would turn this cookie away 🙂
This looks like the perfect chunky cookie! What a treat!
Thanks Katrina!
I love both kinds of pb. But I tend to use creamy when baking and crunchy when eating in a sandwich etc. I should try baking with crunchy more often!
I love crunchy on a sandwich. With strawberry preserves! Yes, try baking with crunchy, you might really enjoy it!