Peanut Butter Chunk Cookies
Double peanut butter cookies with big chunks of chocolate and soft peanut butter candy. For best results, weigh the ingredients. If you don't have a scale, be sure to aerate the flour before measuring and use a light hand.
Servings 24 Cookies
Cost 5
Ingredients
Peanut Butter Chunks:
- ¼ cup plus 2 tablespoons peanut butter chips Reese's (70 grams)****
- ¼ cup plus 2 tablespoons peanut butter I used Skippy Natural
- 1 ½ tablespoon butter (21 grams)
Cookie Dough:
- 2 sticks unsalted butter, room temperature (230 grams)
- 1 cup tightly packed brown sugar (230 gams)
- 1 cup granulated sugar (200 grams)
- 1 ¼ cups chunky or smooth peanut butter (330 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon vanilla
- 2 ⅔ cups unbleached all-purpose flour (330 grams)
- 1 cup semisweet chocolate chunks
- ½ cup peanut butter chips
Instructions
- Make the peanut butter chunks first. Mix the peanut butter chips, peanut butter and butter in a small bowl and microwave on high for 30 seconds. Stir until smooth. If chips aren’t melted, heat for another 30 seconds.
- Make a small 2x5(ish) mold with foil (see photo). Pour the peanut butter mixture into the little mold and chill it for about a half hour or until firm. Unmold the peanut butter log and cut into chunks.
- Proceed with the cookie dough. Cream butter and both sugars with an electric mixer. Beat in peanut butter, then baking powder, baking soda, and salt. Add eggs one at a time, beating on a lower speed, then beat in vanilla. By hand or using lowest speed of mixer, Stir in the flour. When flour is mixed in, stir in chocolate chunks and peanut butter chips.
- Chill the dough for about an hour.
- Preheat oven to 350 degrees F. Using slightly less than a quarter cup measure, scoop up balls of dough and arrange on cookie sheet a few inches apart. Stick peanut butter chunks into the already-scooped dough.
- Bake for 12-14 minutes, until set and brown around the edges. Remove from oven and cool on pan for about 10 minutes to set. Remove from pan and set on a rack to finish cooling.
- These cookies are best when completely cool.
Notes
If you don't have peanut butter chips you can make these with white chips. If you use white chips, double the peanut butter. The chunks will have a different texture when baked, but still plenty of flavor.