Two of my favourite things at the moment is peanut butter and chocolate, and so this cookie is a luxurious spin on this combination. With a combination of actual peanut butter, peanut butter chips and a mixture of milk and white chocolate chips this cookie definitely appeals to anyone with a sweet tooth.
Chunky/NYC Cookies
The chunky or otherwise known New York cookies (NYC) are a popular trend at the moment, and I will admit that I can’t get enough of them. Big chunky cookies that are beautifully golden on the outside but soft and gooey in the centre. They always remind me of a larger version of Dominos cookies which I am also obsessed with.
These are definitely some of my favourite types of cookies to make! While they can be baked all year around I do love them during the colder months. Especially when they are warmed up slightly and I can sit and enjoy them on the sofa with a cup of hot chocolate.
What we love about these Chunky Chocolate and Peanut Butter Cookies
I get some days where I really fancy a peanut butter cup. That sweet chocolate outside with the soft peanut butter interior. I’m often finding I have a thing for this chocolate and peanut butter as I get older. This is the perfect recipe to fill that gap.
While they may look big, I promise they won’t last long. In my house these chunky chocolate and peanut butter cookies are normally gone within a day or two. They don’t tend to get stored away and end up sitting on one of my kitchen counter tops due to them going so quickly.
Because of this, it’s not unusual to suddenly see my toddler walking into the living room holding one after stretching up on her tippy toes to grab one. The smile on her face is completely worth it and I can’t help but giggle to myself.
I tend to split it in half and hand it back to her. As even though it is a nice treat, for me it’s bit too big for my tiny human (plus the chocolate melts and gets everywhere if she has a whole one). For older children and adults a whole one is perfect (or two if you are feeling sweet).
Tips and Tricks
- Make sure that all your dough is well combined that way all of the chocolate and peanut butter chips will be well distributed.
- While not completely necessary weighing out the cookies, it allows for all cookies to evenly bake and for bake time to be equal.
- It is important after weighing to allow your cookie balls to solidify in the fridge for 30 minutes before baking
- I separate my cookies between two pieces of baking parchment (4 cookies per tray) that way they don’t stick together during the baking process.
- When you take the cookies out of the oven leave them on the baking try until they have cooled.
- It is important to leave them during this time are they are still baking even though they are out of the oven.
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Tools you will need
Stand mixer or a mixing bowl- either can be used for this recipe, however, I find it much easier and quicker with a stand mixer.
Weighing scales– to measure out each cookie. This can be eyeballed but I find it better to weigh them to ensure an even baking time.
Ingredients
Butter– it doesn’t matter if you use baking spread, butter, dairy free, or a margarine they all work for this recipe. You just need to make sure that the butter is room temperature.
Peanut Butter– Smooth or crunchy peanuty butter both work for this recipe.
Light Brown Sugar– I like to use light brown sugar. If you prefer you can use caster or granulated sugar. However, you need to be aware that this will slightly change the flavour and the colour of the cookies.(lighter the sugar= lighter the cookies are in colour).
Egg– I tend to use medium eggs but large eggs work well too. Remember if you are in the UK to buy certified eggs (all supermarket eggs) if you are feeding to young children especially those at weaning age.
Vanilla Extract– good quality is always recommended but supermarket own brand works just as well. This is also optional but provides a delicious flavour.
Self Raising Flour– If you want to use plain flour you can, but you will need to add 1 and a half tsp of baking powder to obtain the same texture and rise.
Cornflour
Bicarbonate of Soda
Salt– I add this in to add depth of flavour but it can be left out if you prefer.
Milk, White and Peanut Butter Chips– these can be swapped and changed depending on your sweetness preference.
Change it up!
- You can use smooth or chunky peanut butter depending on your preference.
- You can swap the out any of the types of chocolate chip to make it more or less sweet.
- Or for even less peanut butter, swap out the peanut butter chips for chocolate chips.
- I also love adding Reese’s pieces if I have them on hand for a slightly different texture.
- I make 8 cookies with the dough weighing 130g each. However, if you wanted to make smaller (and more) cookies then you could weigh them to around 65g each and bake for on average 9 minutes.
How to make these delicious Chunky Chocolate and Peanut Butter Cookies
Add the softened butter, peanut butter and sugar to your mixer and cream until smooth.
Beat in the vanilla extract and the eggs.
Combine the flour, cornflour, bicarbonate of soda and salt with your wet ingredients in the mixer. Mix until a dough forms.
Pour your milk, white and peanut butter chips mix until evenly spread throughout the dough.
Grab your weighing scales and measure the dough between pieces to between 128-130g each.
Roll into balls and leave them to cool in the fridge for 30 minutes.
While they are firming up preheat the oven to 200°C (392°F)
Take the cookie balls out of the fridge and separate them between two trays so that they aren’t touching and won’t stick together during baking.
Bake in the oven for 11-12 minutes.
After taking them out of the oven leave them on the baking tray until they have completely cooled. They may seem a little squishy when you first get them out but trust me! They are still cooking and will firm up by the time that they have cooled.
Once they have cooled down fully sit back and enjoy!
Storing Your Chunky Chocolate and Peanut Butter Cookies
These cookies will stay nice and fresh for around 3-5 days and can be stored in the refrigerator. When taking them out I personally love to pop them in the microwave for 10-20 seconds just to heat them up. It gives them that freshly baked feel with the slightly melty chocolate.
You can also store these in the freezer for 3+ months.
Pin for Later
Chunky Chocolate and Peanut Butter Cookies
Ingredients
- 100 g Butter softened
- 100 g Peanut Butter
- 175 g Light Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 275 g Self Raising Flour
- 1 tbsp Cornflour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 100 g Milk Chocolate Chips
- 100 g White Chocolate Chips
- 100 g Peanut Butter Chips
Instructions
- Add the softened butter, peanut butter and sugar to your mixer and cream until smooth.
- Beat in the vanilla extract and the eggs.
- Combine the flour, cornflour, bicarbonate of soda and salt with your wet ingredients in the mixer. Mix until a dough forms.
- Pour your milk, white and peanut butter chips mix until evenly spread throughout the dough.
- Grab your weighing scales and measure the dough between pieces to between 128-130g each.
- Roll into balls and leave them to cool in the fridge for 30 minutes.
- While they are firming up preheat the oven to 200°C (392°F)
- Take the cookie balls out of the fridge and separate them between two trays so that they aren't touching and won't stick together during baking.
- Bake in the oven for 11-12 minutes.
- After taking them out of the oven leave them on the baking tray until they have completely cooled. They may seem a little squidgy when you first get them out but trust me! They are still cooking and will firm up by the time that they have cooled.
- Once they have cooled down fully sit back and enjoy!
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