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–+ servings

peanut butter cookies

Extra large, thick, and chewy peanut butter cookies loaded with semi-sweet chocolate chunks, milk chocolate chips, and peanut butter chips. Bakery-style perfection with a rich, fudgy texture and golden edges.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 sticks unsalted butter cold, cut into cubes (170 g)
  • 1 cup light brown sugar packed (200 g)
  • 0.25 cup granulated sugar (50 g)
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 2.25 cups all-purpose flour (281 g)
  • 0.5 cup Dutch-processed cocoa powder (59 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.75 cup semi-sweet chocolate chunks (136 g)
  • 0.75 cup milk chocolate chips (136 g)
  • 0.75 cup peanut butter chips (136 g)

Instructions
 

Preparation Steps

  • Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
  • Using a stand mixer with the paddle attachment, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed until no visible butter chunks remain and the mixture is creamy.
  • Add the egg and egg yolk and mix until combined.
  • Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed, until combined.
  • In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
  • With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until mostly incorporated.
  • Add the chocolate chunks, chocolate chips, and peanut butter chips. Mix just until the flour is fully incorporated and the chocolate pieces are evenly distributed.
  • Shape the dough into 8 large balls and place 4 on each prepared baking sheet, spacing them evenly. Gently flatten each ball with your fingers or the palm of your hand to help them spread evenly as they bake.
  • Bake for 12-13 minutes, or until edges are set and the tops have slight cracks. The centers will look slightly underbaked but will set as they cool.
  • Let the cookies cool on the baking sheet for 10 minutes. Then, transfer to a wire rack to cool completely.

Notes

For best results, use high-quality butter and chocolate. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.