It seems that the starter kit for living the quarantine life is – baking banana bread, baking bread and trying to become TikTok famous. After seeing these chocolate peanut butter cookies on TikTok countless times, I decided to attempt to make them. I’ve made a few adjustments to elevate them a little, but these cookies are so easy to make. Best part is, it’s a one bowl chocolate peanut cookie recipe, so clean up is a breeze!
Chocolate Chunk Peanut Butter Cookie
I didn’t have chocolate chips on hand (as per the original recipe), so I chopped up my block of Callebaut chocolate. I highly recommend using good quality chocolate for this recipe because there are so few ingredients – each ingredient shines through.
Ingredients ready to be mixed 
Ingredients thoroughly incorporated
All the ingredients can be found easily in your pantry (for the most part). I used crunch peanut butter and I found that the peanuts added a really good texture to the cookie.
Scooped and ready to go in the oven 
Fresh and hot out of the oven
Using a cookie scoop ensures that each cookie is perfectly shaped and portioned. When they are hot out of the oven, gently press a few chocolate chunks onto the cookie. Let the cookie set in the tray for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these cookies with a nice cold glass of milk. I personally tried a couple when they were still warm and they were absolutely heavenly. The pools of dark chocolate are so decadent and the peanut pieces from the crunchy peanut butter add a really nice nutty textural contrast to a relatively soft cookie. If you’re allergic to peanuts – check out my gluten and peanut free Brookie recipe!
Crunchy Peanut Butter and Chocolate Chunk Cookies
One bowl peanut butter and chocolate chunk cookies.
- 1 cup crunchy peanut butter
- 1 cup light or dark brown sugar
- 1 large egg
- 1 tsp baking soda
- 3/4 cup dark chocolate chunks
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Mix all ingredient into a bowl until combined. Reserve 1/4 cup of chocolate chunks.
Portion the cookie dough into 12 balls. I find a cookie scooper the best for making even portions.
Bake in the oven in for 9-10 minutes.
Remove tray from oven and press 4-5 chunks of reserved chocolate onto the cookie.
Let the cookies rest on the tray for 5 minutes before transferring to a wire rack to cool down completely.
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