Jumbo Chocolate Chunk Peanut Butter Cookies

For extra crunch, use chunky peanut butter and chopped peanuts in these cookies, or leave them out if you prefer a smooth dough. Bake as an after-school snack for kids or serve with coffee as a simple dessert.


Prep Time {10 min}

Cook Time {16 min }

Serving Size {12 servings}


2 1/2 cups All-Purpose Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

1 cup Butter, softened

1 cup Granulated Sugar

1 cup Packed Light Brown Sugar

1 cup Plain or Chunky Peanut Butter

2 Large Eggs

2 tsp. Pure Vanilla Extract

2 cups (12 oz. pkg.) Semi Sweet Chocolate Chunks

1 cup Coarsely Chopped Peanuts, optional


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1. Heat oven to 350°F. In a medium bowl, combine flour, baking powder, baking soda and salt, mixing well.

2. In a large bowl of electric mixer, beat butter at medium speed until light and fluffy. Gradually beat in granulated sugar. Beat in brown sugar. Beat in peanut butter, then one egg at a time and vanilla until well combined. On low speed, gradually beat in flour mixture. Stir in chocolate chunks, and if desired, peanuts.

3. Measure out 1/4 cupfuls of dough* and place 2 inches apart on ungreased cookie sheets. Flatten each mound of dough to 1/2-inch thickness. Bake 14-16 minutes or edges of cookies are golden brown. Let stand on cookie sheets 2 minutes. Transfer to wire cooling rack and cool completely.

4. Store in an airtight container up to 2 days at room temperature. (Cookies may be frozen up to 6 weeks.)

* Use a medium-sized ice cream scoop or a metal 1/4 cup measuring cup.

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