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Stunning plated serving of Peanut Butter Chunk Cookies, a chef-tested recipe by Chef Jorj Morgan.
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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Dessert

Ingredients
  

The Dry Ingredients
  • 2 ¼ cups whole-grain pastry flour or unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
The Creamed Base
  • 1 cup margarine, room temperature, 2 sticks
  • 1 cup smooth peanut butter
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
The Heavy Inclusions
  • 1 cup old-fashioned rolled oats
  • 1 cup peanuts, coarsely chopped
  • 1 cup semisweet chocolate bits
  • 4 ounces 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°.
  2. Whisk together the flour, salt and baking soda in a bowl.
  3. Use an electric mixer to combine the margarine, peanut butter and sugars until smooth.
  4. Stir in the eggs and vanilla. Pour in the flour and stir.
Fold in the Mix-Ins
  1. Mix in the oats, peanuts, chocolate bit and white chocolate.
Scoop & Bake
  1. Line 2 baking sheets with parchment paper or Silpat® liners. Drop the batter by rounded tablespoons into about a 2-inch ball.
  2. Use your hand to gently flatten the cookies.
  3. Bake until they are golden, about 10 to 12 minutes.
  4. Cool on baking sheet for several minutes. Transfer to a baking rack to cool completely.

Notes

Makes 36 cookies.