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Peanut Butter Chocolate Chunk Cookies

Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 3 Dozen
Author Danielle | Living in Sugar


  • 1/4 cup unsalted butter room temperature
  • 3/4 cup creamy peanut butter
  • 1/4 cup white sugar + more for rolling
  • 1 cup dark brown brown sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup + 2 Tablespoons flour
  • 3/4 teaspoon baking soda
  • 1.5 Cups Chocolate chopped
  • 1 teaspoon sea salt plus more for sprinkling the tops


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  2. In a stand mixer fit with the paddle attachment, beat the softened butter, peanut butter, white sugar and dark brown sugar together until light and fluffy.
  3. Scrape down the bowl and add the egg, egg yolk and vanilla extract. Mix well.
  4. In a separate bowl mix together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Using a cookie scoop, scoop the dough out into 1 inch balls, dropping them 2 inches apart on the prepared cookie sheet. Bake at 350°F for 12 minutes or until the cookies have puffed up and are set on the edges, but are still gooey in the middle. Allow to cool completely before eating!

Recipe Notes

Cookies can be frozen, prebake for up to 3 months.

Store baked cookies in an airtight container for up to 5 days.

recipe inspired by Sarah from Broma Bakery