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.
Recipe by The Crepes of Wrath at