Peanut Butter Chocolate Chunk Cookies as Good as They Sound

Cookies With Milk

By Mark Hinds | Updated December 16, 2022

There are days when nothing in the world sounds better than warm peanut butter chocolate chip cookies and a cold glass of milk.  Peanut butter and chocolate are one of those flavor combinations that always seem to work beautifully together.

Whether it was an ancient Aztecan, a bored patient at John Kellogg’s sanatorium, or an enterprising kid at the 1904 Worlds Fair in St. Louis.  I like to think the first person who spread a little peanut butter on a piece of chocolate, popped it in their mouth, sat back, closed their eyes, and thought about the enormous contribution they just made to human civilization.

One of my favorite places to get peanut butter and chocolate together is in cookies.  I’m a big fan of a good, buttery chocolate chip cookie, but there’s something about adding peanut butter to the mix that makes every bite moist and delicious. Another great way to get your fix is our Ultimate Chocolate Peanut Butter Brownies recipe.

When I was developing this recipe, I wanted to create something that was simple enough that you could knock out a batch of cookies whenever the craving hit you, but good enough that it was worth making your own and not just buying a batch from your local bakery.

There are a few things that contribute to making this recipe stand out.  The first is using chocolate chunks, instead of chips.  The chocolate chunks are much more substantial than chips, which means when you bite into a cookie you get a full bite of chocolate, instead of the little starter bite you get with chips.

I also like the addition of cinnamon, which provides another layer of flavor that compliments the peanut butter and chocolate without overpowering either of them.  The recipe also has enough peanut butter in it that you get peanut butter in every bite without the cookies becoming peanut butter cookie with chocolate chunks added into the mix.

Depending on your taste preferences there are a couple of simple variations to the recipe.  The first is if you like a cakier texture add one tsp. of baking soda to the dry ingredients.  The second is on cooking time if you’re like me and think that the cookie dough is better than the actual cookies, you’ll want to be closer to ten or eleven minutes for cooking time.  If you like your cookies crispy, you’ll want to be closer to thirteen to fourteen minutes.

Peanut Butter Chocolate Chunk Cookies

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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