Imagine biting into a cookie so decadent, so perfectly balanced, that it instantly transports you to dessert heaven. Our Thick Chunky Peanut Butter Chocolate Cookies are not just another recipe – they're a culinary experience that combines the rich, creamy texture of peanut butter with the irresistible allure of chocolate chunks. These cookies are so good, they'll make you want to ditch every other cookie recipe you've ever known!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine creamy peanut butter and brown sugar. Mix thoroughly using an electric mixer or sturdy whisk until the mixture becomes smooth and well-incorporated, about 2-3 minutes.
- Add the large egg and vanilla extract to the peanut butter mixture. Beat until the ingredients are completely blended and the mixture looks uniform.
- Sprinkle baking soda over the mixture and gently fold it in, ensuring even distribution throughout the dough.
- Carefully fold in the chocolate chunks, distributing them evenly throughout the cookie dough. Use a spatula or wooden spoon to mix gently.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie mound with the back of a fork, creating a crisscross pattern and helping the cookies spread evenly.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up.
- Transfer cookies to a wire rack to cool completely. The cookies will continue to set as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Tips
- Use room temperature ingredients: Ensure your egg and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep the cookies tender.
- Use high-quality chocolate chunks: Opt for premium chocolate for richer flavor and more indulgent results.
- Chill the dough: If time allows, refrigerate the dough for 30 minutes before baking for even better texture and flavor development.
- Watch baking time carefully: Every oven is different, so start checking at 12 minutes to prevent over-browning.
- Let cookies cool completely: They continue to set as they cool, ensuring the perfect chewy texture.
- For extra indulgence, sprinkle a pinch of sea salt on top of each cookie before baking for a gourmet touch.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 6g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
