Chocolate Chunk–Peanut Butter Cookies

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The Editors
About 24 cookies.
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Chocolate AND peanut butter? Yes please! Our recipe for Chocolate Chunk-Peanut Butter Cookies creates a rich, peanut buttery treat that pairs well with a cold glass of milk.

It is normal for the dough to be a little on the dry side depending on the type of peanut butter you use, but if very dry, we recommend adding an additional egg.

This cookie recipe comes from The Old Farmer’s Almanac Everyday Baking Cookbook, developed and personally tested by professional baker Ken Haedrich. It has also been baked and taste-tested by Almanac editors who give the cookies a big thumbs up! 

6 ounces bittersweet chocolate, divided
1/2 cup (1 stick) unsalted butter, softened
2/3 cup smooth peanut butter (we do not recommend natural peanut butter)
1 cup packed light-brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely chopped roasted and salted peanuts (optional)

Coarsely chop 2 ounces of the chocolate and then melt it in the top of a double boiler over not-quite-simmering water. Remove the pan from the heat. Whisk the chocolate, to smooth. Set aside. Using an electric mixer, cream the butter, peanut butter, and brown sugar. Add the egg, beating until smooth, then blend in the vanilla. Sift the flour, baking soda, and salt into a medium bowl. Set aside. Blend the melted chocolate into the creamed mixture until evenly combined. Stir in the dry ingredients, a third at a time, until evenly mixed. Coarsely chop the remaining 4 ounces of chocolate and stir it into the dough along with the peanuts, if using.

Preheat the oven to 350°F. Lightly butter two large baking sheets or line them with parchment paper. Roll pieces of dough into 1½-inch-diameter balls and place on the baking sheets, leaving about 2½ inches in between. Using a glass, slightly flatten each ball of dough. Bake one sheet at a time on the center oven rack for about 15 minutes. When done, the tops of the cookies will be cracked, and they’ll still feel soft when pressed gently. Do not overbake. Cool the cookies for 2 to 3 minutes on the baking sheet, then transfer to a rack to cool completely.

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