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Chewy Peanut Butter Chocolate Chunk Cookie Recipe | Easy & Quick Prep
This soft and chewy peanut butter chocolate chunk cookie recipe has both chocolate chunks and chocolate chips. It’s a deliciously rich quick-prep recipe you can have ready in about a half hour. Baked with pantry-friendly ingredients like peanut butter, sugar, brown sugar, vanilla extract, egg, and flour. With a soft, chewy texture from the butter, coconut oil, and peanut butter mix (you can't taste the coconut) and rich, decadent flavor, they are irresistible. The combination of semi-sweet chocolate chips and chunks makes every bite loaded with gooey, melty goodness. Trust us, these cookies are worth every bite!
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Electric Mixer
- 1 baking tray
- Measuring cups
- Measuring spoons
- Cookie scoop
Ingredients
- ½ cup softened butter
- 1/2 cup peanut butter
- 1/4 cup coconut oil
- ¾ cup brown sugar
- ½ cup white sugar
- 1 room temperature egg
- 1 1/2 teaspoons pure vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- 4 oz semi-sweet chocolate bar roughly chopped
Instructions
- Prep: Preheat oven to 350F.
- Combine dry ingredients: In a medium-sized bowl add 2 cups flour, 1 teaspoon baking soda and ¼ teaspoon salt Whisk together until evenly combined and set aside.
- Cream together: In a large bowl, add ½ cup softened butter, 1/2 cup peanut butter, 1/4 cup coconut oil, ¾ cup brown sugar, and ½ cup white sugar, cream together until light and fluffy. Add 1 1/2 teaspoons pure vanilla extract and 1 room temperature egg mix together until fully combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients a ½ cup at a time, beating well after each addition until a smooth cookie dough forms.
- Add chocolate: Add 1 cup semisweet chocolate chips and 4 oz semi-sweet chocolate bar (roughly chopped) to the dough and stir until evenly distributed. I highly recommend using chocolate that you truly love. It makes a big difference in the taste! I like to mix Guittard chocolate chips with a Ghirardelli semisweet chocolate bar.
- Shape the dough: Using a cookie scoop or tablespoon, scoop the dough and roll into balls. Place them on the baking tray, evenly spaced.
- Bake: Place the baking tray on the middle rack of the preheated oven and bake at 350F for about 11-14 minutes or until the edges are lightly browned and the tops have a shiny spot in the middle. The baking time may vary depending on the size of the cookies and the number baked at once. Look for browned edges and a shiny spot in the middle on top to know it’s time to take it out. Because oven temperatures vary, it's important to check on the cookies before the 14-minute mark. Checking early helps to ensure the cookies aren't overbaked.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes. Don't be tempted to skip the cooling step – waiting for these cookies to cool will allow them to set and achieve their ultimate chewy texture. Trust us, it's worth the wait!
Notes
If your cookies have spread in the oven, you can make them perfectly round. Once they’re out of the oven, I recommend using a cake ring or other circular object to circle around each cookie a few times. This will help to bring all the edges back together into a nice, neat circle.
Enjoy!
Enjoy!
