Chocolate Chunk Peanut Butter Cookies

The number of times I’ve mentioned my obsession with the combination of peanut butter and chocolate is absurd. I also just love desserts with chocolate chips in general because I like the joy of every time I get another chocolate chip. Does that make sense? Am I crazy? I just like how instead of always getting the same old taste of a peanut butter cookie, you get chocolate chunks in there with it.

More importantly, I’ve finally figured out how to get the drool-worthy melty chocolate chunks in a cookie that you see above. I’ve tried microwaving cookies for 10 seconds, then 20, then 30. I’ve tried pulling them apart right out of the oven. I’ve tried to make the chocolate look messy manually by licking my finger and sticking it on the chocolate chip. None of these worked, or at least not well. What does work? Using dark chocolate! I should have realized a while ago but no one has notes on what to do to make your cookies look more Instagram-worthy. Well, that’s the answer for you.

I figured it out when I made these cookies because I used both milk and dark chocolate chunks. If I had it my way, I would’ve only used milk chocolate chunks because I much prefer milk chocolate over dark chocolate. That’s also probably why it took me so lnog to come to this conclusion. But, I ran out of milk chocolate bars and had to use some dark chocolate. But when I went to pull apart a warm cookie for the photo, only the dark chocolate chunks are what pulled apart for that gooey chocolate look. It was mind-blowing. All this time. I really should’ve known, especially as a chemistry geek.

Pretty much, milk chocolate has more milk fat solids in it, hint the milk part. Dark chocolate is more pure cocoa and has less milk fat solids (although still has some). Therefore, when you melt dark chocolate, it is “runnier” than milk chocolate. That’s also why if you ever make something that you’re dipping in chocolate, it’s much easier to dip it in dark chocolate. When you dip a truffle in dark chocolate, the chocolate smoothly runs off the sides. Whereas when you melt milk chocolate, it is much thicker and wants to all stay stuck to the truffle.

So if you’re ever trying to make the perfectly gooey chocolate chip cookies, the secret is to use dark chocolate. You also probably have to use fairly high quality chocolate because the lesser quality dark chocolate has a smaller percentage of cocoa. Happy baking!

Chocolate Chunk Peanut Butter Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: about 40 cookies

Chocolate Chunk Peanut Butter Cookies

Big, chewy peanut butter cookies with melty chocolate chunks. Not too sweet with the perfect amount of chocolate!


  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 tsp. pure vanilla extract
  • 1¼ cups light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp. baking soda
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2½ cups all-purpose flour
  • 8 oz chocolate, chopped into chunks


  1. In the bowl of a stand mixer, beat together the butter and peanut butter until fluffy. Add the vanilla, sugars, and eggs and mix until combined.
  2. Add the baking soda, baking powder, and salt to the mixing bowl and mix together. Slowly add the flour and mix on low speed until combined. Mix in the chocolate chunks.
  3. Remove the dough from the mixing bowl and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 3 days.
  4. Preheat the oven to 350°F. Remove the dough from the fridge and use a cookie scoop (preferred in my opinion) or your hands to scoop out about 3 Tablespoon-sized balls of dough and place on parchment-lined cookie sheets. Bake for about 12 minutes, or until barely golden around the edges. You can bake longer, they will just be crunchier, up to you. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
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Recipe adapted rom Baker by Nature

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