Print

Chewy Peanut Butter Chocolate Chunk Cookies

These Chewy Peanut Butter Chocolate Chunk Cookies are rich, peanut-y, and loaded with milk and dark chocolate!
Course Baking
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 10 large cookies
Author Katie Rogers

Ingredients

  • 1 cup pastry flour*
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1 large egg
  • 3/4 cup salted natural peanut butter creamy
  • 1 teaspoon pure vanilla extract
  • 3 ounces milk chocolate chopped into large chunks
  • 1 ounces dark chocolate chopped into large chunks
  • big flaky sea salt for sprinkling (optional)

*The protein content of pastry flour is right between all-purpose flour and cake flour. Having a little less protein in these cookies makes them particularly tender. You can often find pastry flour in large grocery stores, but you can definitely get it on Amazon. Buttt, if you can't get, use all-purpose. The cookies won't be quite as tender, but they'll be delicious all the same!

Instructions

  1. Preheat the oven to 350*F and line two sheet pans with parchment paper.
  2. In a medium bowl, whisk together the pastry flour, salt and baking soda.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg and beat on medium until completely incorporated. Add the peanut butter and vanilla and mix on medium until incorporated. Pour in half of the dry ingredients, mixing on low until just incorporated, then add the other half and do the same. Add both the milk and dark chocolate and mix on low speed until evenly distributed.
  4. With a large cookie scoop, or ice cream scoop, measure, scoop the dough onto the prepared baking sheets. Sprinkle the cookies lightly with big, flaky sea salt, if desired. I divide the cookies out by scooping 6 onto the first tray and 4 on the second, so they don't spread into each other while they bake.
  5. Bake the first tray for 14-17 minutes, rotating once during baking. When they're ready they should be lightly golden on the edges, but not fully browned. Remove from oven and place the baking sheet on a cooling rack, allowing the cookies to cool completely on the baking sheet. Repeat with the next sheet of cookies.
  6. If you want to double the recipe, this dough freezes really nicely once it's scooped.