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Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

5 from 1 reviews

These peanut butter chocolate chunk cookies are loaded with sweet milk chocolate and hunks of oats and peanuts! Chewy, sweet, and salty!

Scale

Ingredients

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. 
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and the peanut butter until well combined and smooth, about 2 minutes. Add the sugars and beat together an additional 1-2 minutes. Scrape the sides of the bowl and add the egg and vanilla. Beat briefly just to combine. In a separate smaller bowl, stir together the flour, oats, baking soda, baking powder, and salt. Add to the butter mixture and beat just until combined. Add the chocolate and stir together.
  3. Scoop 3 tablespoon sized mounds of dough (I use a large cookie scoop) 2″ apart on the baking sheet. Roll in the chopped peanuts, if desired. Bake in the preheated oven for  about 12 minutes, or just until the edges have set and the top is beginning to crack. The center may seem underdone. Allow to cool on a cooling rack prior to eating. Enjoy within 2 days or freeze up to 2 months. 

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