Peanut Butter Chocolate Chunk Cookies

Peanut butter chocolate chunk cookies are soft, chewy and packed with all the big chocolate flavor you crave. A chocolate drizzle takes them to the next level.

Also try Reese’s stuffed Oreos, banana cream pie rum pudding shots, spiked bananas foster shots, and coconut cream poke cake.

Why You’ll Love It

Great texture combo: Soft in the center, crisp around the edges and dotted with crunchy peanuts.
Chocolate in every bite: Chunks inside and drizzle on top ensure rich flavor throughout.
Easy to customize: Use smooth or crunchy peanut butter and your favorite chocolate.
Perfect for gifting: These cookies look as good as they taste, so perhaps wrap some up for gifting (if you can bear to part with any!)

Chunky Peanut Butter Cookies Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Unsalted butter: Provides richness and keeps the cookies tender.
Icing sugar: Dissolves easily into the dough and helps create a melt-in-your-mouth texture.
All purpose flour: Forms the sturdy structure of the cookie.
Baking powder: Adds lift and ensures the cookies aren’t too dense.
Eggs: Bind the dough and provide moisture.
Peanut butter: Adds deep, nutty flavor and softness. Smooth peanut butter in these cookies with chocolate drizzle yields a smoother, more even texture. Crunchy peanut butter adds texture. You are adding chopped or halved peanuts anyway so you will get some texture in there whichever you opt for.
Peanuts: Lend a satisfying crunch and extra peanut flavor.
Chocolate chunks: Melt into gooey pockets of chocolate throughout the cookies.
Milk chocolate: Melted for the drizzle, adding sweetness and visual appeal.

How to Make Peanut Butter Chocolate Chunk Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the dough base: Cream butter and icing sugar in a stand mixer until fluffy.
Add dry ingredients: Sift flour, baking powder and salt into the butter mixture and mix just until crumbly.
Mix in wet ingredients: Beat in eggs and peanut butter until fully combined.
Fold in mix-ins: Stir in peanuts and chocolate chunks with a wooden spoon.
Shape the cookies: Scoop dough into balls and flatten slightly on lined trays.
Bake: Cook until golden and cool completely on the trays.
Drizzle the chocolate: Melt milk chocolate in a double boiler and drizzle over the cookies with a fork.

Substitutions and Variations

Swap the chocolate: Use dark or white chocolate instead of milk for a twist.
Nut-free version: Try sunflower seed butter and omit the peanuts.
Add-ins: Stir in toffee bits or crushed pretzels for sweet-salty contrast.

Serving Suggestions

With a drink: Pair these chocolate peanut butter cookies with a Starbucks style pink drink or an iced gingerbread latte.
With other cookies: You might also want to make some cherry pie cookies, red velvet sugar cookies or perhaps peanut butter and jam cookies.

How to Store Peanut Butter Chocolate Cookies

Store: Keep them in an airtight container at room temperature for up to a week.
Freeze baked cookies: Let them cool completely, then arrange in a single layer on a baking sheet. Freeze until solid (about an hour), then transfer to a freezer-safe bag or container with parchment between layers to prevent sticking. They’ll keep well for up to 2 months.
Thaw: Thaw at room temperature or in the refrigerator before serving.
Freeze unbaked dough: Scoop and shape the dough into balls, then freeze on a tray until solid. Keep the frozen dough balls in a freezer-safe bag and then bake from frozen, just adding an extra couple minutes to the baking time.