Monday, February 8, 2010

Peanut Butter-Chocolate Chunk Cookies

This was one of two cookie recipes that I made for Superbowl Sunday. It was a crowd pleaser. Of course some of the guys (my hubby included) had a taste testing of their own before Sunday. Luckily they left enough for the party.

I got this recipe from She has such great and interesting recipes. This one is called Peanut Butter-Chocolate Chunk Cookies. I had a few changes to mine. I first tried them as "drop" cookies as they suggested, but they turned out very jagged and not very yummy looking, so I rolled them into a ball before placing them on the parchment paper. Second I first tried them at 12 minutes instead of 13-15 minutes and they came out brittle and and dry. So I reduced it to 9 minutes and it was perfect. So I would suggest watching the first batch to make sure you don't overcook them. Just slightly undercooked made these chewy and great tasting.


Makes 36
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 cup peanut butter (smooth or chunky)
  • 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 8 ounces semisweet chocolate, cut into chunks


  1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
  2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

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