Peanut Butter Chocolate Chunk Cookies
Soft and a little chewy peanut butter chocolate chunk cookies with crispy edges made with creamy peanut butter, brown sugar, and chunks of dark chocolate.
Servings: 13 large cookies
Equipment
- electric stand mixer or hand mixer
Ingredients
- 125 grams all purpose flour 10.5-11% protein
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 113 grams unsalted butter softened
- 100 grams granulated sugar
- 220 grams dark brown sugar
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 large egg yolks room temperature
- 2 teaspoons olive oil
- 128 grams creamy peanut butter
- 1 teaspoon whole milk
- 170 grams 65-70% dark chocolate bar roughly chopped, *divided
Instructions
- Preheat oven to 350℉ / 180℃/ 160℃ Fan (convection). Line a large cookie sheet with two layers of parchment paper or a silicone mat with a top sheet of parchment paper.
- In a medium bowl, combine flour with baking soda, baking powder, and salt. Gently hand whisk together and set aside.125 grams all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt
- In the bowl of a stand mixer fitted with paddle attachment or a large bowl using an electric hand mixer, on medium speed cream together softened butter, granulated sugar, and dark brown sugar to form a paste. About 1-2 minutes.100 grams granulated sugar, 220 grams dark brown sugar, 113 grams unsalted butter
- Add in the vanilla and egg yolks one at a time, beat until incorporated. (1-2 minutes) Scrape the bottom and sides of the bowl with a silicone spatula.2 large egg yolks, 2 teaspoons vanilla bean paste or pure vanilla extract
- Add in the peanut butter and oil, then beat again until fluffy (1-2 minutes). Scrape the bottom and sides of the bowl with a silicone spatula if needed.2 teaspoons olive oil, 128 grams creamy peanut butter
- Reduce speed to medium-low and spoon in flour mixture. Then, add in the teaspoon of milk last, give a final spin to distribute. Don't over work the cookie dough.1 teaspoon whole milk
- Fold in 150 grams of the chocolate chunks with a spatula or wooden spoon. Cover Bowl of cookie dough and let it rest for about 25 minutes if time allows to enrich the flavor.170 grams 65-70% dark chocolate bar
- Take a 3-Tbsp large cookie scoop and measure out 13 large cookie dough balls. Roll dough balls gently with your hands to slightly smooth and place 6 cookie dough balls on a prepared pan. Each ball should weigh around 65 grams before topping with additional chocolate chunks.
- Gently push 1-2 small dark chocolate chunks from the remaining chocolate onto the tops of each cookie dough ball.
- Bake 6 cookies at a time, spacing the dough balls 2-3 inches apart. Place tray on the middle oven rack and bake for 11-12 minutes. Remove cookies from the oven when the edges start to turn golden brown and the centers still look slightly underbaked.
- The center of the cookies will firm as they cool. Careful not to over-bake the cookies or they will become crumbly.
- Place the cookie sheet on a wire rack for 5 minutes before transferring cookies directly onto the wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to 1 week.
Notes
Ingredients Used:
When adding in the flour, mix until just combined. Add in the chocolate chunks for a a couple of spins on the mixer, or fold in by hand with a wooden spoon or silicone spatula. Over mixing the dough increases gluten formation which leads to tougher cookies. DO NOT OVER BAKE the cookies:
Once you seem them start to brown on the edges, take them out of the oven. A little soft in the center and firming on the edges is the sign of a perfectly baked cookie. The cookies will continue to firm as they cool.
- Flour- Gold Medal Flour, protein of 10.5-11%
- Butter- President Unsalted, European style butter, 82% butterfat
- Peanut Butter - NO STIR, Jif or Skippy Creamy Peanut Butter
When adding in the flour, mix until just combined. Add in the chocolate chunks for a a couple of spins on the mixer, or fold in by hand with a wooden spoon or silicone spatula. Over mixing the dough increases gluten formation which leads to tougher cookies. DO NOT OVER BAKE the cookies:
Once you seem them start to brown on the edges, take them out of the oven. A little soft in the center and firming on the edges is the sign of a perfectly baked cookie. The cookies will continue to firm as they cool.
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour equals 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy.
*Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.