Are you Team Chocolate Chip Cookies or Team Chocolate Chunk Cookies?
I tend to pledge my allegiance to Team Chunk. There’s just something about the hefty bite of chunks that makes them the winner when mixed into cookie dough (or light and tender scones!). Their added size also means additional sweetness, which makes them the perfect pairing with creamy peanut butter.
A lifelong fan of Monster Cookies, my husband had one bite of these Peanut Butter Chocolate Chunk Cookies and instantly declared them his new favorite dessert. They’re exactly how a cookie should be: Soft and chewy in the center and slightly crisped around the edges. And that dynamic duo of consistencies is all thanks to my #1 cookie baking secret, which is to underbake cookies by 2 to 3 minutes then remove them from the oven and allow them to cool for 5 to 7 minutes while still on the hot cookie sheets before transferring them to a rack to cool completely.
I guarantee you this one little tip will have your homemade cookies rivaling those of your local bakery. And that means you can stay in your pajamas, not fork over a fistful of cash and have access to licking the bowl and/or spatula. Win, win and win!
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- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups sugar
- 1 1/4 cups packed light brown sugar
- 3 large eggs
- 1 3/4 cups creamy peanut butter
- 1 Tablespoon vanilla extract
- 1 1/4 cups chocolate chunks
- Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats.
- In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the peanut butter and vanilla extract and beat just until combined.
- Add the flour mixture to the stand mixer in three additions, beating just until combined, then beat in the chocolate chunks.
- Using two spoons or an ice cream scoop, portion out about 1/4-cup amounts of the cookie dough onto the baking sheets, spreading the mounds at least 3 inches apart. Bake the cookies for 18 to 22 minutes until the edges are golden and the centers are barely cooked. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 to 7 minutes before transferring them to a rack to cool completely. (See Kelly's Note.)
- This is a very soft cookie dough. To make it easier to handle, store it in the fridge in between baking off batches of cookies.
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Recipe adapted from Mrs. Fields.