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For my peanut butter chocolate chunk cookies, gather these items: - 1 cup creamy peanut butter - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - A pinch of salt - 1 cup dark chocolate chunks - 1/2 cup chopped roasted peanuts (optional) Each ingredient plays a key role in the taste and texture. - Creamy peanut butter gives a rich flavor. - Brown sugar adds moisture and depth. - Granulated sugar balances sweetness. - Large egg binds everything together. - Vanilla extract enhances the overall taste. - Baking soda helps the cookies rise. - Salt brightens the flavors. - Dark chocolate chunks create melty pockets of goodness. - Chopped roasted peanuts add extra crunch. You can make these cookies your own! - Use crunchy peanut butter for added texture. - Replace brown sugar with coconut sugar for a different flavor. - Swap granulated sugar with honey or maple syrup, but adjust the liquid. - If you want nuts, try walnuts or pecans instead of peanuts. - Add coconut flakes or dried fruit for a unique twist. {{ingredient_image_1}} To make these cookies, you need about 15 minutes for prep. Gather all your ingredients first. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps to prevent sticking. 1. In a large bowl, mix 1 cup of creamy peanut butter with 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Stir until it becomes smooth and creamy. 2. Now, add 1 large egg and 1 teaspoon of vanilla extract. Mix well until everything is blended. 3. Next, sprinkle in 1/2 teaspoon of baking soda and a small pinch of salt. Stir until the baking soda is mixed evenly. 4. Gently fold in 1 cup of dark chocolate chunks. If you want, you can add 1/2 cup of chopped roasted peanuts. Use a spatula for this step. 5. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the baking sheet. Space them about 2 inches apart. 6. Slightly press each cookie ball to flatten it. This helps them bake evenly. 7. Bake the cookies in the oven for 10 to 12 minutes. The edges should be golden brown. The centers might look a bit undercooked. 8. After baking, take them out and let them cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool fully. Cookies are done when the edges turn golden brown. The centers might look soft, and that is okay. They will firm up as they cool. Keep an eye on them to avoid overbaking. Enjoy your fresh cookies! To bake perfect peanut butter chocolate chunk cookies, start with room temperature ingredients. This helps them mix better. Use a cookie scoop for even-sized balls. This ensures they bake evenly. Press each ball slightly for a flat shape. This helps them cook through. Keep an eye on the edges; you want them golden. The centers may look soft, but they will firm up as they cool. Keep your cookies fresh by storing them in an airtight container. This keeps them soft and chewy. If you want them to last longer, freeze them. Place them in a freezer-safe bag. They can stay fresh for up to three months. When you’re ready to eat, let them thaw at room temperature. Reheat them for a few seconds in the microwave for that fresh-baked taste. Avoid overmixing your dough. Too much mixing can make the cookies tough. Don’t skip the baking soda; it helps them rise. If you want a rich flavor, use high-quality chocolate chunks. Make sure not to crowd the baking sheet. Leave enough space between each cookie for even baking. Lastly, always check your oven temperature with an oven thermometer. Ovens can be off, which affects baking time. Pro Tips Use Room Temperature Ingredients: Make sure your peanut butter and egg are at room temperature for better incorporation and a smoother cookie dough. Don’t Overbake: To achieve that soft and chewy texture, take the cookies out of the oven when the edges are golden, even if the centers appear slightly undercooked. Customize Your Mix-ins: Feel free to experiment with different types of chocolate, such as milk or white chocolate, or add in dried fruits like cranberries for an added twist. Storage Tips: Store your cookies in an airtight container at room temperature for up to a week or freeze for longer shelf life, ensuring they stay fresh and delicious. {{image_2}} You can make these cookies gluten-free with a simple swap. Use gluten-free flour instead of regular flour. Almond flour or oat flour works well. This change keeps the cookies soft and chewy. They still taste great without the gluten! To make these cookies vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. You can also use maple syrup in place of granulated sugar. This gives a nice, rich flavor while keeping the recipe plant-based. Add your twist to these cookies! Try mixing in a teaspoon of cinnamon for warmth. You can also use different chocolates, like white or milk chocolate. For a nutty crunch, throw in some chopped walnuts or almonds. Dried fruits, like cranberries or raisins, can add a fruity touch. The choices are endless! To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This method helps maintain the soft texture. You can also add a slice of bread to keep them moist. The bread will absorb excess air and keep the cookies chewy. You can freeze the cookie dough before baking. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag. When ready to bake, no need to thaw! Just bake them for an extra minute or two. If you freeze baked cookies, let them cool first. Wrap them in plastic wrap and place them in a freezer bag. To reheat, microwave for a few seconds or warm in the oven. These cookies last about one week at room temperature. If stored properly, they can last up to three months in the freezer. Always check for signs of spoilage like dryness or a change in smell. Enjoy your treats while they are fresh for the best taste! Yes, you can use crunchy peanut butter. It will add a nice texture. The cookies will have little bits of peanuts, making each bite fun. If you love that crunch, go for it! You can make these cookies healthier by using natural peanut butter. Look for one with no added sugar or oils. You can also substitute some sugar with mashed bananas or unsweetened applesauce. This keeps the cookies moist and adds flavor. If you need a substitute for baking soda, use baking powder. Use three times the amount. If the recipe calls for 1/2 teaspoon of baking soda, use 1 1/2 teaspoons of baking powder. Just remember, your cookies may not rise as much. Absolutely! You can mix in milk chocolate or white chocolate chunks. You can even use chocolate chips. You can also add mini chocolate chips for a fun twist. Mix and match to find your favorite combo! Peanut butter chocolate chunk cookies are easy to make at home. We covered ingredients, baking steps, and storage tips to help you succeed. Remember to avoid common mistakes to get the best results. Feel free to explore variations like gluten-free or vegan options. With these tips, you can enjoy perfect cookies anytime. Happy baking!

Nutty Delight: Peanut Butter Chocolate Chunk Cookies

Delicious cookies made with creamy peanut butter and dark chocolate chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 2 cup brown sugar
  • 1 2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2 teaspoon baking soda
  • 1 pinch salt
  • 1 cup dark chocolate chunks
  • 1 2 cup chopped roasted peanuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix until well combined and creamy.
  • Add the large egg and vanilla extract to the mixture, stirring until fully incorporated.
  • Sprinkle in the baking soda and a pinch of salt, mixing well to ensure even distribution.
  • Gently fold in the dark chocolate chunks and chopped roasted peanuts (if using) with a spatula until just blended.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Press each cookie ball slightly to flatten it for an even bake.
  • Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown (the centers might look slightly undercooked).
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these cookies on a decorative plate and sprinkle a few extra chocolate chunks and chopped peanuts on top for an eye-catching presentation. Enjoy with a glass of cold milk!
Keyword chocolate, cookies, peanut butter