0 from 78 votes
Big Thick Peanut Butter Chocolate Cookies
These are the biggest, thickest peanut butter chocolate chunk cookies you'll ever make! My recipe is simple and is loaded with chunks of semisweet chocolate in every bite. Recipe includes a how-to video!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 4 mins
Servings: 17 cookies
Calories: 424 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 1 cup unsalted butter softened
- 1 1 cup creamy peanut butter
- 1 1 cup light brown sugar firmly packed
- ½ ½ cup granulated sugar
- 1 1 egg + 1 large egg yolk
- 1 1 teaspoon vanilla extract
- 3 3 cups all-purpose flour
- 1 1 Tablespoon cornstarch
- ½ ½ teaspoon baking soda
- ¾ ¾ teaspoon salt
- 8 8 oz chocolate bars coarsely chopped
- Sea salt for sprinkling on top optional
Instructions
- Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
- Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
- Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough is chilled, remove from refrigerator and scoop into large ⅓-cup sized balls and roll between your palms to make a smooth ball.
- Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
- Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
Cup of Yum
Notes
- You could use crunchy or creamy peanut butter. I recommend using classic peanut butter and not the “natural” sort that separates, as the cookies won’t turn out as shown with natural peanut butter.
- I like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead.
- Cookie dough may be prepared in advance and refrigerated (tightly covered) for up to 5 days. Baked cookies will keep in an airtight container at room temperature for up to one week.
Nutrition Information
Serving
1cookie
Calories
424kcal
(21%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
39mg
(13%)
Sodium
212mg
(9%)
Potassium
229mg
(7%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
353IU
(7%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 424
% Daily Value*
| Serving | 1cookie | |
| Calories | 424kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 212mg | 9% |
| Potassium | 229mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 353IU | 7% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.