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Look at those cookies! And the chocolate!! ↓↓

Peanut Butter Chocolate Chunk Cookies | Sempre Dolce

I love chocolate. 

Peanut Butter Chocolate Chunk Cookies | Sempre Dolce

Between trying to get the house back in order from new flooring in July, to the magazine, I’ve been been a wee bit busy these past few months. And yes, that has also been the extent of my summer – what have you been up to? 

Peanut Butter Chocolate Chunk Cookies | Sempre Dolce

These cookies were inspired by a commenter who wanted to know if I had a peanut butter version of these cookies here. I did not, so of course I had to make some! They are not an exact copy in the sense that there is no delicious candy bar sandwiched in the middle, but they are the same cookie base (just with peanut butter added) and feature decadent chunks of chocolate dispersed throughout. So, thank you Frank – I had fun creating these and hope you get to try them! 

The lowdown: Chewy peanut butter cookies loaded with chocolate chunks (1/2 pound!!) make for a delightful peanut butter + chocolate snack. They are very easy to make and are a one bowl affair – always a win!

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Peanut Butter Chocolate Chunk Cookies

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Ingredients

  • 1/2 C. (1 stick) unsalted butter, softened
  • 3/4 C. peanut butter
  • 3/4 C. light brown sugar, packed
  • 1/4 C. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 C. all-purpose flour
  • one 3.5 oz package instant vanilla pudding mix (not sugar-free and not ‘cook & serve’)
  • 1 tsp. baking soda
  • 1/2 lb. (8.8 oz) bittersweet or semisweet chocolate, chopped (see note below!)

Instructions

  1. In the bowl of a mixer fitted with the paddle attachment (or a large bowl using an electric mixer), combine the butter, peanut butter, sugars, eggs, and vanilla. Beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop the mixer and scrape down the sides of bowl. Add the flour, pudding mix, and baking soda and beat on low speed until just combined, about 1 minute.
  3. Stop the mixer and again scrape down sides of bowl. Add chocolate chunks (or chips) and mix briefly with mixer on low speed, just until combined - this could also be done by hand with a spatula.
  4. Using a cookie scoop or spoon, form dough into balls and flatten slightly. How much dough you use depends on how big you want your cookies - the original recipe calls for 1/4 C. dough per cookie. However, I used about between 1-2 tablespoons of dough per cookie - give or take a little - and they baked into a good size.
  5. Place balls of dough onto a plate, container, or tray and chill in fridge for 2 hours (or up to 5 days).
  6. Preheat oven to 350° F and line a baking sheet with parchment paper. Place balls of dough onto baking sheet, spaced at least 2 inches apart and bake for about 11 minutes, or until the edges have set and tops are just set - they will probably look underbaked, but do not overbake! The cookies will firm up as they cool.
  7. Let the cookies cool on baking sheet for about 10 minutes before serving.

Notes

For the chocolate, I absolutely love Trader Joe's 72% Cacoa Dark Chocolate - it's a bittersweet chocolate. I love it because: 1. it's delicious in cookies (uh, chocolate in every bite #win) 2. it's easy to chop (and this is coming from the girl who will always elect to use chocolate chips when possible to avoid chopping chocolate) 3. it comes in 1 pound bars! at a reasonable price!! (and no, this isn't a sponsored post :D )

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