Peanut Butter Cookies with Milk Chocolate Chunks from Baked

Alright, New York, you win! No more snow, please. I’ve had enough. We got a whopping 19 inches of snow yesterday in the city, making my 15 minute walk to work less of a walk and more of a 25 minute balancing act as I tried to navigate my way through snow that was higher than my knees. I might have even thought that all of this snow was pretty if I didn’t have to wade through it! I need all of it to melt by Monday, too, since that’s when we are moving! Well, Monday and Tuesday; we have to move all of our stuff out on Monday, have a moving truck hold it all overnight, then move all of our stuff in on Tuesday. We are doing this because, as I’ve talked and talked and talked about, our current building is a mess, in foreclosure, and just all around untrustworthy, so I don’t feel comfortable leaving anything in it after our lease expires, even for a few hours. My parents were kind enough to get us a hotel room for 1 night in Manhattan, so all in all, things worked out pretty well! It’s always fun to stay in a hotel, right? Too bad we won’t be able to sleep in and fully enjoy the big, fluffy bed. Oh well, at least the big move is finally upon us. I am going to dance on the grave of my old apartment on Monday night.

I’m sure that you are all excited for more of my adventures with the Baked: New Frontiers in Baking cookbook! It’s quickly becoming an obsession of mine. I can’t get enough of this book, and I will only be using it more once we are in our new apartment. I decided on these Peanut Butter Cookies, mostly because I had a jar of peanut butter (and by jar, I mean gallon) that I needed to use up before our big move. These cookies ended up being the hot ticket item at work on Monday morning. I have honestly never made anything that disappeared so quickly. I guess peanut butter is always a big winner (as long as you aren’t allergic)! I think that the key is, along with an entire cup of peanut butter per batch, is to use enormous chocolate chips or chunks; I had a few comments about how the big pieces of chocolate really made these cookies special. I also used milk chocolate, as suggested by the book, because anything less sweet than that can taste bitter against the peanut butter. I’m a big “sweets” fan, anyway, so I always use milk chocolate whenever and wherever I can. Now, I’ve tried a lot of peanut butter cookie recipes, and these are unlike my favorite, which includes honey. However, I have never had a peanut butter cookie that tasted so insanely peanut buttery, in the best way possible. They were chewy on the inside, and nice and crispy on the edges. It’s no wonder that the guys from Baked put this recipe in their phenomenal cookbook.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Your ingredients.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Combine your flour, baking soda, and salt, and set aside.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Beat together your sugars and butter for at least 3 minutes, until fluffy.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Add in the eggs, one at a time, until fluffy.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Gradually beat in the flour until just moistened, then fold in the chocolate with a wooden spoon.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Place your extra sugar in a bowl for rolling the cookies in. I used half raw sugar and half granulated sugar.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Roll the dough into tablespoon-sized balls with your hands, then roll them in sugar. Press down slightly with the palm of your hand, but DO NOT flatten them (or make criss-cross marks in them with a fork, like I did). Bake at 375 degrees F for 10-12 minutes.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Allow to cool for at least 10 minutes on the baking sheet before moving. You will need to move them quickly, or someone (like my husband) might try to be sneaky and take a bite.

Peanut Butter Cookies with Milk Chocolate Chunks from Baked

Peanut Butter Cookies with Milk Chocolate Chunks from Baked
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
  • 1¾ cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature, cut into cubes
  • 1 cup granulated sugar, plus 1 cup more for rolling the cookies in
  • 1 cup firmly packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter (I prefer chunky, so I used chunky)
  • 6 ounces good milk chocolate, coarsely chopped (I used giant chocolate chips from Guittard)
  1. Whisk together the flour, baking soda, and salt in a medium sized bowl.
  2. Beat together the butter and sugars until light and fluffy, at least three minutes .Scape down the bowl and add in the eggs, one at a time, until fully incorporated. The mixture will look light and fluffy. Add in the vanilla extract and the peanut butter. Beat until combined.
  3. Add in half of the flour mixture, mix for 15 seconds, and add in the rest of the flour. Mix again until just moistened. Fold in the chocolate chip with a wooden spoon. Cover the bowl tightly and chill in the refrigerator for at least 3 hours (THIS IS IMPORTANT. If you do not have time to do this, I highly recommend finding a different cookie recipe or be prepared for flat, thin cookies).
  4. Pre-heat the oven to 375 degrees F. Line and/or grease two large baking sheets. Using your hands, roll the dough into tablespoons-sized balls. Roll in granulated sugar. Place on the baking sheets, at least 2 inches apart. Press down gently with the palm of your hand, but do NOT press too hard and do NOT press it flat, and here's why: I thought I would put fork criss-cross patterns in the cookies - they came out really, really flat. I just left them as the recipe says to for the rest, and they turned out great. Lesson: no fork criss-cross patterns in these particular peanut butter cookies.
  5. Bake for 10-12 minutes (I baked mine for exactly 10.5 minutes - they should be golden brown), being sure to turn the pan around halfway through the baking time. Remove the pan from the oven and allow to cool for at least 10-15 minutes before removing to another surface to cool completely. Store in an airtight containers for up to 4 days at room temperature, or freeze for up to 2 months.


28 Responses

  1. These are right up my alley! Can’t wait to see what else you make from the cookbook. My walk to work this morning was also a drag – it is impossible to cross the street!

  2. Sara says:

    I may just have to brave the snow today to go get ingredients for these cookies =)

  3. Joanna from Colorado says:

    I know, I have both their cookbooks, and I freakin’ LOVE them! I’ve made the German Chocolate cake, the Root beer bundt cake (a few times – kids like that one a lot), the homemade granola (a couple times), the cheddar chipotle biscuits (though those were flat – but tasty. I think that had something to do with my altitude). Anyway, I agree, this bakery/their cookbooks are the BEST!

  4. Benita says:

    Oooooo, I predict a yummy weekend at my house! Knowing my audience, I will probably use dark chocolate chunks. Thanks a bunch and I hope your move goes really well.

  5. Michelle says:

    Oh, this snow! Enough already! : ) My kiddos sure are loving it though, but I’m more than ready to see the first signs of Spring. I wish you the best having to move in those snow-covered streets. Keep a couple of these tasty cookies in your coat pockets, along with a little thermos of hot chocolate.

    Also want to say thanks to you for the good wishes for my sister and her family. The support means a lot.
    ~ Michelle

    • Sydney says:

      @Michelle: That’s the plan! I’ve had a pretty powerful headache since Saturday, so I’m hoping that at least by tomorrow, it’ll be gone. I hope that your family is doing well and that everything will be as normal as can be soon!

      @Dana: Thanks! I hope that this morning is a bit better for you!

  6. Katie says:

    Those look amazing. I’m a cookie fiend! I’m working my way through “Martha Stewart’s Cookies”. Aaah my stomach is so happy but my hips… not so much. She has these delicious Chunky Peanut, Chocolate and Cinnamon Cookies. I’ll dig up the recipe for you. They’re yummy!

  7. Dana says:

    We got so much snow up here too! We’re still waiting to get dug out. Luckily, it’s giving me time to go through my feed reader. The cookies look great!

  8. Stacy says:

    Wow! These sound soooo good – I can’t wait to make them!

    Sorry about all of the snow…hopefully it will ease up soon. Good luck with your move next week!

  9. jaime says:

    Best wishes on your move! Yummy! Totally trying these tomorrow. Valentines is coming 😀 Its my 2nd fava holiday (next to halloween) I’m exicted to see what you have in store. Sorry for jumping ahead two weeks..valentines is like my christmas <3

  10. Sorry about all the snow! Crazy, it’s been so nice out here in CA 😉 But you’re in NY and I would lovee to go there, even with all the snow! I’m for sure saving this recipe to make sooon! Good luck with the move, moving definitely stinks.

  11. Stacy says:

    Ok…tomorrow will be our 3rd day home from school because of ice, and we’re supposed to get more snow Thursday night (this is not how things are supposed to work in Texas)! My youngest is finally over the flu, so making these is definitely on our to do list tomorrow!

  12. Stacy says:

    Yummy! These cookies were awesome! We were only supposed to get 1-3 inches of snow last night, but ended up with 6″. I may have had them for breakfast. The boys proclaimed them “the best ever!” I had to make half a batch with chopped up reese’s peanut butter cups because my oldest doesn’t like chocolate chips (still trying to figure that one out) but said peanut butter cups would be ok…they really were good. It’s supposed to get above freezing tomorrow so I can get out alone!

    I’m glad your move went well! Have a good time getting settled in. Thanks again for all of the work you put into your blog!

    Stir Crazy Stacy

  13. Christina says:

    I made these for the Superbowl today and they were a hit! I let the dough rest over night and baked them first thing in the morning; needless to say, they came out perfectly. Everyone loved them and I can’t wait to send some to my family in GA! Thanks for the great recipe!

  14. Tran says:

    Sydney, I’ve been reading your blog now for a few years and I just would like to thank you for posting all these wonderful recipes, but most importantly taking pictures of the process!! I really appreciate it! It gives me a good idea of what the final product should look like but also how it should look along the way.

    Keep up the good work!! THANK YOUUU! Also, I’m trying this current recipe as we speak! I replaced the chocolate chip cookies with white chocolate chip cookies!

    • Sydney says:

      Tran: Thank you! You’re so sweet! I think peanut butter and white chocolate are a lovely combo, so I’m sure your cookies will be insanely delicious.

  15. Genevieve says:

    Hey Sydney, thanks for all the cookie inspiration! I made these for Hub’s latest set of care packages, and I know he’s going to love them. They came out perfect! [P.S., he loved the Oreo Chocolate Chip ones I made, too! He got them a few days ago, and they traveled really well! :)]

    • Sydney says:

      @Genevieve: I’m so happy that he liked them and good to know the Oreo ones shipped well. He is so lucky to have you at home sending him goodies! I hope he returns home to you safely and soon.

Leave a Reply to Genevieve Cancel reply

©2022 The Crepes of Wrath