These peanut butter chocolate chunk cookies are loaded with sweet milk chocolate and hunks of oats and peanuts! Chewy, sweet, and salty!
Total Time:35 minutes
1/2 cup (113 gm) unsalted butter at room temperature
1/2 cup (135 gm) creamy peanut butter
1 cup (200 gm) brown sugar
½ cup (100 gm) sugar
1 large egg
1 teaspoon vanilla
1 cup (130 gm) flour
1 cup (100 gm) old fashioned oats
¾ teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces (230 gm) milk chocolate or semisweet chocolate, chopped
1 cup (125 gm) chopped peanuts, optional
Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
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.
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.
You can use quick oats in a pinch, but the texture of your cookie will change. I recommend the old fashioned.
If you use a different size of cookie scoop, your baking time will differ. Please adjust accordingly.
If your cookies don’t spread enough, it may be that the dough is too chilled. If they spread too much, they may need some time in the fridge. Adjust accordingly, or simply pat extra thick cookies down a minute or two before the baking is complete!