As soon as I saw these peanut butter chocolate chunk cookies on Shawnda’s site, I knew they needed to happen. They’re thick and chewy peanut butter cookies loaded with peanut butter chips and more chopped milk chocolate than I think I’ve ever put in a cookie. And they’re just as good as you’re imagining they might be. Warm from the oven these were especially difficult to resist, but I enjoyed them nearly as much at room temperature the next day. Total comfort food, and the perfect way to usher in the weekend!
By Tracey
Peanut Butter Chocolate Chunk Cookies
adapted from Confections of a Foodie Bride
Ingredients:
- 3 cups plus 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 oz milk chocolate, chopped
- heaping 1/2 cup peanut butter chips
Directions:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until well combined. Add both sugars and cream together on medium speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, and then add the vanilla. With the mixer on low, gradually add the dry ingredients to the bowl, beating just until incorporated. Stir in the chopped chocolate and peanut butter chips until evenly distributed.
Using an ice cream scoop, divide the dough into balls – each of mine were about 2.5 oz – and transfer to a parchment-lined baking sheet. Refrigerate the dough balls for 20-30 minutes.
Meanwhile, preheat oven to 350 F. Line another baking sheet with parchment paper.
Transfer about 8 balls of chilled dough to the prepared baking sheet. Bake the cookies for 12-14 minutes, or until the edges have browned and the centers are just barely set (they may seem slightly underdone). Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes before removing them to the wire rack to cool completely. Repeat with remaining dough (allow the baking sheet to cool between batches).
Makes about 20 cookies.
