Go Back
Print

Peanut Butter Chocolate Chunk Cookies

The peanut-iest, chocolate-iest, oatmeal-iest cookie to satisfy even the Cookie Monster himself!

Course Dessert
Prep Time 1 hour 15 minutes
Cook Time 11 minutes
Total Time 1 hour 26 minutes
Servings 30 cookies

Ingredients

  • 1/2 cup smooth peanut butter
  • 1/2 cup peanuts fresh roasted in the oven and cooled
  • 3/4 cup AP flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup old fashioned oats
  • 1/4 cup quick cooking oats if you only have one or the other, it is fine to make up the entire amount with one type of oats
  • 6-8 oz chopped bittersweet chocolate I most often will use 2 Lindt or Ghirardelli bars. Go for darker, or salted version. Or measure chocolate chips- 1 to 1 1/4 cups
  • Maldon salt for sprinkling

Instructions

  1. Combine peanut butter and roasted peanuts in a food processor. Blend until almost smooth.

  2. Whisk the flour, baking soda and salt in a small bowl.

  3. Using a hand held or stand mixer, beat both sugars and the butter till fluffy, about 3 minutes. Add the peanut butter mixture and vanilla. Beat to blend.

  4. Beat in the egg. Add the dry ingredients and mix till combined. Add both oats. Blend well. 

    Stir in chocolate chunks. 

  5. Cover with plastic wrap and refrigerate for at least one hour.

  6. Preheat oven to 375F. Line two baking sheets with parchment. If both sheets won't fit on one rack in the middle of the oven, then arrange two rack in the upper and lower thirds of the oven.

  7. Scoop out balls of the dough, about 2tbsp per ball. Space them 1" apart. Press down with your palm on each one.  I usually get around 30 cookies.

  8. Bake until golden and firming up, about 10-11 minutes. (rotate the sheets between the two racks and also turn 180 degrees halfway through the baking)

  9. Remove and immediately sprinkle a little Maldon salt (or any finishing salt) on each cookie, especially any melted chocolate- it will hold onto the flakes the best.

    Let them cool on the sheets for 2 minutes. Then transfer them to wire cooling rack to cool completely.

Recipe Notes

When I'm trying a recipe for the first time, I will often bake just one tray, and follow the instructions to a tee. Then I can monitor the results. If I'm happy then I can continue with the second tray, knowing that they will all turn out. If I feel I need adjust the cooking time, I can do so with the second tray.
If you would like to try this cookie using Einkorn or Emmer flours, use the required 3/4 cup, and reduce the butter by 1 tbsp.