Thick and chewy peanut butter cookies loaded with chunks of chocolate.
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125 grams (1/2 cup) smooth peanut butter
- 210 grams (1 and 1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (1 cup) milk or dark chocolate, roughly chopped, plus extra for decorating
- Line two large baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until creamy and combined. Add egg and vanilla and mix briefly. Then add peanut butter and mix until combined.
- Sift in the flour, baking soda and salt and gently mix until a soft dough forms. Stir in chocolate chunks.
- Use a cookie scoop or your hands to roll 1.5 tablespoons of cookie dough in balls. If desired, add extra chunks of chocolate on top.
- Place cookie dough balls on prepared trays, leaving room for the cookies to spread as they bake.
- Bake for 12 minutes or until the cookies are lightly golden brown. Let them sit for 5 minutes before transferring to a wire rack to cool completely.
Peanut butter: I recommend using a full fat, processed peanut butter, rather than a natural-style one. I prefer a smooth peanut butter, but crunchy peanut butter works too.
Chocolate: I prefer to use a block of chocolate that I’ve chopped by hand. But you can use chocolate chips if you prefer. You can use milk chocolate or dark chocolate – I’ve used dark chocolate in the cookies pictured here.
Make-ahead: You can make the cookie dough ahead of time and keep it covered in the fridge. You’ll need to bring the cookie dough back to room temperature when you are ready to bake it. You can also roll the cookie dough into balls and freeze them. Then just thaw them before baking.