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Chocolate Chunk–Peanut Butter Cookies

Photo Credit
Marian Weyo/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
About 24 cookies.
Category
Cookies and Bars
Course
Desserts
Sources
The Old Farmer's Almanac Everyday Baking

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 was 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! 

Ingredients
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)

Instructions

  1. 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.
  2. 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.
  3. lend the melted chocolate into the creamed mixture until evenly combined. Stir in the dry ingredients, a third at a time, until evenly mixed.
  4. Coarsely chop the remaining 4 ounces of chocolate and stir it into the dough along with the peanuts, if using.
  5. Preheat the oven to 350°F. Lightly butter two large baking sheets or line them with parchment paper.
  6. 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.
  7. 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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Samantha</span> Wed, 10/28/2020 - 10:26
These cookies were devoured by my kids! The dough is comparable to other peanut butter cookies I have made. Not sticky, a little on the dry side. Thank you for the note about not using natural peanut butter. I always have both on hand!
<span>Jane Weitzel</span> Sun, 10/18/2020 - 19:10
Very disappointed,are you sure you didn't leave out an ingredient? They were dry and crumbly, even dough was crumbling.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 10/19/2020 - 14:45

Thank you for your feedback. We are sorry you were disappointed with these cookies. In the recent past we collaborated with a professional baker on many recipes and this is one of his favorite cookies. Perhaps you would instead enjoy this combination of chocolate and peanut butter, we sure do: Chocolate Peanut Butter Pie.

 <span>Eileen Armstrong</span> Fri, 06/05/2020 - 09:49
I am wondering if the person who says the cookies came out dry and crumbly used a "just peanuts" peanut butter ? Most peanut butters have Fluffo or hydrogenated oil that would lend to a more moist cookie.
<span>Jcnana</span> Mon, 02/25/2019 - 21:46
Can cocoa powder be used instead of melting the dark chocolate? If so, how much? Thank you.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 02/26/2019 - 15:57

We would not recommend that for this recipe, JCNana.