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Craving something rich, sweet and packed with nostalgic flavor? These peanut butter chocolate chunk cookies are exactly what you need. Combining smooth or crunchy peanut butter, chocolate chunks and a buttery base, they’re finished with a gorgeous drizzle of melted milk chocolate. The result is a cookie that’s chewy, crisp and perfectly balanced. Ideal for cookie swaps, packed lunches or just because, this recipe is easy to follow and yields bakery-style results from your own kitchen.
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.
Top Tips
Don’t overmix: Stop mixing once the dough comes together to keep cookies soft.
Use an ice cream scoop: This ensures uniform size and even baking.
Cool completely: Let cookies cool before drizzling or the chocolate won’t set properly.
Peanut Butter Chocolate Chunk Cookies FAQs
No, you can mix by hand or use a hand mixer, just allow a bit more time.
Yes, chilling helps develop flavor and prevents excess spreading.
Not essential, but it elevates the cookies visually and adds more chocolate flavor.
Peanut Butter Chocolate Chunk Cookies with Chocolate Drizzle Recipe
Peanut Butter Chocolate Chunk Cookies
Equipment
- Stand Mixer with Paddle Attachment
- Pot Small
Ingredients
- ½ Cup unsalted butter
- 1 ¼ Cups icing sugar
- 1 ½ Cups all purpose flour
- 1 Teaspoon baking powder
- 1 Pinch salt
- 2 eggs
- ½ Cup peanut butter, smooth or crunchy
- 1 ¾ Ounces peanuts
- 1 ¾ Ounces chocolate chunks
- 3 ½ Ounces milk chocolate, for drizzling
Optional Toppings
- salt flakes
- peanuts, chopped
Instructions
- Preheat the oven to 360 degrees F. Line 2 large baking trays with parchment paper. Set aside.
Make the Cookies
- Place butter in a large bowl of a stand mixer fit with the paddle attachment. Add icing sugar and cream the butter on medium mixer speed for 5 minutes.
- In a separate bowl combine flour, baking powder and salt. Sift the flour mix into the creamed butter. Mix on a low mixer speed just until a crumble starts to form.
- Add eggs and peanut butter. Mix on medium mixer speed for 1 minute. Scrape off sides of the bowl.
- Add peanuts and chocolate chunks. Combine everything together using a large wooden spoon.
- Using an ice cream scoop, scoop the dough out into round balls, dropping them 2 inches apart on the parchment paper. Flatten them gently with your hand.
- Bake for 20 minutes. Allow the cookies to cool completely.
Make the Chocolate Drizzle
- Break chocolate into small pieces and place in a bowl. Set aside.
- In a small pot, bring water to boil. Place the bowl with chocolate over the pot and mix with a spoon until the chocolate melts and has a smooth texture. Be careful not to burn yourself.
- Using a fork, drizzle the melted chocolate over your cookies. If desired sprinkle with some finely chopped peanuts or salt flakes for garnish.
Notes
Use an ice cream scoop: This ensures uniform size and even baking.
Cool completely: Let cookies cool before drizzling or the chocolate won’t set properly.
Nutrition
These peanut butter chocolate chunk cookies are a true win for anyone who loves the classic peanut butter and chocolate pairing. They’re soft, chewy and packed with flavor, while the drizzle adds a professional-looking touch that’s easy to achieve at home. Whether you’re making a batch for a party, packing them in lunchboxes, or just treating yourself, these PB and chocolate cookies are bound to become a regular in your baking rotation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These look delish! I love peanut butter cookies.