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 are one of my favorite cookies! They hardly last 10 minutes after taking them out of the oven.
I am assuming you add the cornstarch with the dry ingredients? This looks like a good recipe-can’t wait to try it!
These cookies look amazing! I was taken in by the picture and had to wipe a little bit of drool off of my mouth! I don’t normally use Crisco in anything but I can overlook that since there is peanut butter and TWO kinds of chocolate!! I always attempt to freeze the dough balls, too but never do. I have cookie thieves that take the cookies while they are cooling. hahaha!
These cookies looked so good I started making them without even noticing the serving size was much larger than usual lol…I figured this out when the dough was popping out of the top of my old school mixer! But they were yummy and since I was too lazy to make regular size cookies I put them into a muffin top pan and made some yummy thick cookies! I’ve eaten about 20 today alone!! Yum!!
Haha, sorry about that 🙂 But way to take one for the team! You can freeze the cookies after they have baked too!
My husband’s favorite cookies are peanut butter. We are going away for a few days after Memorial Day. Maybe I’ll surprise him with these. He is not a chocolate Fan (I KNOW!!!!), so maybe I’ll just add the chocolate to mine. I usually use creamy in my baking, but I have crunchy so I will try.
I’ve been really itching for a peanut butter cookie lately and I think you just won the prize! To my own shock, I never used chunky peanut butter in my cookies. Yeah, I’m smh on that one. Nor have I ever added chocolate chips. Seriously, what’s wrong with me?!
Can’t wait to try them!
These look delicious! I like that you’ve chopped up the chocolate yourself then added it to the cookie dough, I always do that myself too.
It seems like a lifetime ago since I made cookies! I really need to start up again, you have totally convinced me to make these, thanks!
Ooo yumyumyum!! I want a chunky cookie!
I just posted a XXL peanut butter chocolate chunk cookie recipe. Great minds think alike 🙂 Your’s look fabulous!
Great idea to use crunchy PB in a cookie! I would totally love these. PB and chocolate is my weakness! I don’t think any of them would make it to the freezer in my house! 🙂
Just pinned – these look great!!!!! =)
I used to love eating chunky, but somewhere along the way I became a creamy pb person. I don’t know why! These cookies look delicious! I’m sure the chunky pb gives a wonderful texture to the cookies!
Yummy! I would love a batch of these cookies! For me, I love all peanut butter, chunky or creamy!! The only kind of PB I don’t like is one with an emptry jar!
My cookies never seem to make it to the freezer…I should try that more often. My hips may thank me 🙂
It seems as if we both had peanut butter cookies on the brain this week! I think chunky peanut butter always belongs in a cookie and not smooth.
Totally a great idea to freeze the dough balls for a future easy bake (and no dishes)…but then you mentioned you could eat them…lol, yea, those would never make it to my oven. Love peanut butter and chocolate combo!
I just made these and followed the recipe exactly, but I was disappointed couldn’t really taste the peanut butter and left a funny aftertaste.
These look like such delicious cookies! Love the big chocolate chunks!
My two favorite ingredients in one cookie! These look fabulous, Aimee!
these look incredible…. all of them!
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