Peanut Butter Chunk Cookies

For the true peanut butter devotee, a good peanut butter cookie is nothing short of essential — and this one goes all in. Soft, rich, and loaded with chunks and inclusions, it delivers peanut butter flavor in abundance, with a tender crumb that stays soft for days. This is not a subtle cookie; it is a generous, deeply satisfying one, the kind that a peanut butter lover reaches for again and again and never once regrets.

The Creamed Peanut Butter Base

Cream the margarine, sugars, and plenty of peanut butter together until rich and smooth for a base full of flavor. A generous hand with the peanut butter is what makes these cookies sing, so do not hold back — it is the heart of the cookie and the reason a peanut butter lover will adore them.

Folding in the Heavy Inclusions

Fold in the chunks and inclusions generously so every bite is loaded. These heavy add-ins give the cookies their satisfying texture and abundance, so distribute them well throughout the dough — a well-loaded cookie is the whole point here, rich and full in every bite.

Jorj Morgan

Peanut Butter Chunk Cookies

These irresistible Peanut Butter Chunk Cookies deliver an extraordinary symphony of textures and flavors, loaded with rich peanut butter, chunky oats, salty peanuts, and a lavish bounty of both semi-sweet and premium white chocolates. Each bite is a deeply comforting indulgence, perfectly balancing sweetness with a satisfying, chewy bite.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 36 cookies

Course: Dessert

Ingredients Equipment Method

Ingredients

  

The Dry Ingredients

• 2 ¼ cups unbleached all-purpose flour or whole-grain pastry flour
• 1 teaspoon baking soda
• 1 teaspoon table salt

The Creamed Base

• 1 cup margarine 2 sticks, softened to room temperature
• 1 cup smooth peanut butter
• ¾ cup granulated sugar
• ¾ cup dark brown sugar packed
• 2 large eggs
• 1 teaspoon pure vanilla extract

The Heavy Inclusions

• 1 cup old-fashioned rolled oats
• 1 cup peanuts coarsely chopped
• 1 cup semi-sweet chocolate chips
• 4 ounces premium white chocolate coarsely chopped

Equipment

• 2 2 Large metal baking sheets
• 1 Stainless steel 2-tablespoon cookie scoop
• 1 Heavy-duty wire cooling rack
• 1 Electric stand mixer
• 1 Parchment paper roll

Method

 

Cream the Dough

1. Preheat the oven to 375°F. Line two heavy-duty metal baking sheets with parchment paper or fiberglass silicone baking mats (Silpats).
2. In a medium bowl, vigorously whisk together the flour, table salt, and baking soda to ensure the leavening agents are perfectly distributed.
3. In the bowl of an electric stand mixer, combine the softened margarine, smooth peanut butter, granulated sugar, and dark brown sugar. Beat on medium-high speed until the mixture becomes highly aerated, pale, and fluffy. (Using margarine limits the spread of the cookie, ensuring a thick, chunky shape).
4. Reduce the mixer speed to low and stream in the eggs and pure vanilla extract, mixing until completely unified and smooth.

Fold in the Mix-Ins

1. Gradually fold the dry flour mixture into the wet peanut butter mixture. Mix only until the flour is just combined to prevent overworking the gluten, which leads to tough cookies.
2. Remove the bowl from the mixer. Using a heavy wooden spoon, aggressively fold the rolled oats, chopped peanuts, semi-sweet chocolate chips, and chopped white chocolate into the dense dough until everything is evenly distributed.

Scoop & Bake

1. Use a heavy-duty ice cream scoop to drop rounded tablespoons of the batter onto the prepared baking sheets, forming 2-inch balls. Leave 2 inches of space between each.
2. Using the palm of your hand, gently flatten the top of each cookie slightly to encourage even baking.
3. Bake in the preheated oven until the cookies are puffed and deeply golden brown on the edges, about 10 to 12 minutes.
4. Do not move the cookies immediately. Allow them to cool directly on the hot baking sheets for 5 minutes. This critical resting phase allows the dense, chocolate-heavy crumb to firm up before transferring them to a wire rack to cool completely.