Peanut Butter Cookies with Milk Chocolate Chunks

Peanut Butter Cookies with Milk Chocolate Chunks are a celebration of a favorite flavor combination!

stacks of Peanut Butter Cookies with Milk Chocolate Chunks

The recipe for these amazing cookies comes to us from the equally amazing guys at Baked and their cookbook, Baked: New Frontiers in Baking. I’ve only made it over to Red Hook once to sample their creations, but their two cookbooks are certainly well-used in my kitchen.

I’ve had these cookies bookmarked for a while. Recently, I had a couple of baking… Well, I hate to say disasters. Let’s just say I’ve had some challenges of late. Because of that, I found myself wanting to bake something straightforward. Not surprisingly, I turned to an old and trusted favorite pair of mine – peanut butter and chocolate.

overhead view of stacks of Peanut Butter Cookies with Milk Chocolate Chunks

As I had hoped, these cookies were just what I needed. They’re simple and delicious. They are that crispy on the outside, chewy on the inside cookie that we all strive to attain. The chocolate really makes these special. My chocolate of choice for these was Guittard’s milk chocolate. The Baked guys are pretty adamant about using milk chocolate instead of semisweet. I’ve yet to be disappointed by them, so I complied. Honestly, if they suggested folding in broken glass, I probably wouldn’t have given it a second thought.

Peanut Butter Cookies with Milk Chocolate Chunks on a white surface

The Baked cookbook describes these cookies as “the only peanut butter cookie.” I haven’t baked nearly enough peanut butter cookies to make that kind of declaration. But, I will say that they are the very best peanut butter cookies I’ve had in a very long time.

Yield: about 24 cookies

Peanut Butter Cookies with Milk Chocolate Chunks

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Celebrate a favorite flavor combo with these Peanut Butter Cookies with Milk Chocolate Chunks!

stacks of Peanut Butter Cookies with Milk Chocolate Chunks


  • 1 & 3/4 cups (210g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened, cut into 1-inch pieces
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (255g) creamy peanut butter
  • 6 ounces (170g) milk chocolate, coarsely chopped
  • granulated sugar or sanding sugar, for sprinkling


  1. Sift together the flour, baking soda, and salt. Set aside.
  2. Using an electric mixer, beat the butter, granulated sugar, and brown sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and peanut butter. Beat until combined.
  3. Add half of the flour mixture. Mix for 15 seconds. Add the remaining flour mixture and mix just until combined. Fold in the chocolate. Cover the bowl and refrigerate for at least 3 hours.
  4. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  5. Drop the dough by rounded tablespoonfuls onto baking sheets, leaving about 2 inches between cookies. Using the palm of your hand, gently press each cookie down so that it forms a tall disk shape. Be sure not to press too hard or press cookies too flat.
  6. Sprinkle the tops of the cookies with granulated sugar or sanding sugar.
  7. Bake, one pan at a time, 10-12 minutes, or until the tops of cookies just begin to brown.
  8. Cool the cookies on the pan on a wire rack for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 3 days.


Recipe slightly adapted from Baked: New Frontiers in Baking.

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