Chunky Chocolate Peanut Butter Cookies are soft, chewy homemade cookies loaded with chocolate chips, peanut butter cups, and crunchy peanuts. These easy bakery-style peanut butter chocolate chip cookies are topped with a delicious chocolate and peanut butter drizzle.
Chunky Chocolate Peanut Butter Cookies are soft, chewy homemade cookies loaded with chocolate chips, peanut butter cups, crunchy salted peanuts, and a chocolate peanut butter drizzle. These easy peanut butter chocolate chip cookies are packed with chunky mix-ins for a bakery-style cookie that’s perfect for Christmas, cookie exchanges, parties, or anytime you need a serious chocolate and peanut butter fix.
Ohhh, you know how I love cookies! And when you combine chocolate AND peanut butter in one big chunky cookie, I’m definitely in.
These Chunky Chocolate Peanut Butter Cookies are loaded with chopped mini peanut butter cups, salted peanuts, semi-sweet chocolate chips, and even MORE chocolate and peanut butter drizzled over the top. There’s a little something in every bite!
One of my favorite things about this homemade cookie dough is that it makes soft cookies that stay soft because of the margarine. I was really amazed at how soft these cookies stayed even days after I baked them, and my kids definitely weren’t complaining.
The cookie dough itself is simple and starts with basic baking ingredients, including margarine, granulated sugar, brown sugar, egg, egg yolk, vanilla, flour, baking powder, baking soda, and salt. Then comes the fun part: all those CHUNKS.
These aren’t traditional peanut butter cookies because there isn’t peanut butter mixed directly into the cookie dough. Instead, you get peanut butter flavor from chopped chocolate peanut butter cups and peanut butter chips in the drizzle. That makes these more like seriously loaded peanut butter chocolate chip cookies with a soft cookie base.
I make these cookies fairly large, using about 2 tablespoons of dough for each cookie. The result is a big, soft, chewy, chunky cookie that looks like something you’d find in a bakery.
Then, because apparently chocolate chips, peanut butter cups, and peanuts weren’t quite enough, I added a chocolate AND peanut butter drizzle. Oh yes I did!
What I Love About This Recipe
- They’re soft and chewy. The cookie dough bakes into wonderfully soft cookies that stay soft for days when stored properly. The edges get lightly golden while the centers remain tender and chewy. If you’re a fan of soft bakery-style cookies instead of thin, crispy cookies, these are definitely worth trying.
- They’re loaded with chunky mix-ins. Chopped mini chocolate peanut butter cups, crunchy salted peanuts, and semi-sweet chocolate chips are folded right into the dough. Every cookie has plenty of chocolate and peanut butter flavor with little chunks and bits throughout. You can even save some of the mix-ins and press them into the tops before baking for an extra-loaded bakery look.
- That double drizzle puts them over the top. After the cookies cool, they get TWO simple drizzles made with chocolate chips, peanut butter chips, and heavy cream. The chocolate drizzle adds even more rich chocolate flavor, while the peanut butter drizzle ties everything together. It also makes these homemade cookies look a little extra special without requiring complicated decorating.
- They’re easy to customize. The basic soft cookie dough works with all kinds of mix-ins, so don’t be afraid to experiment. Dark chocolate, white chocolate, peanut butter chips, chopped candy, nuts, or leftover Halloween candy are all possibilities. You can make one batch a little different every time.
- They’re great for holidays and gifting. These big chunky cookies are especially fun for Christmas cookie trays, cookie exchanges, parties, and homemade gifts. They’re sturdy enough to pack into containers and can also be frozen for later. Just don’t be surprised if your freezer stash mysteriously disappears.
Equipment You May Need
- Large Mixing Bowl – Use a large bowl with plenty of room for mixing the soft cookie dough and all those chunky chocolate and peanut butter mix-ins.
- Baking Sheets – You’ll need large baking sheets with enough space to leave about 3 inches between the cookies because the dough spreads as it bakes.
- Parchment Paper – The baking sheets don’t need to be greased, but I like using parchment paper for easy cookie removal and cleanup.
- Trigger Scoop – One of my favorite tricks for making cookies that are about the same size. A scoop also makes portioning this chunky dough much easier.
- Wire Cooling Rack – Transfer the cookies to a wire rack after they’ve cooled slightly on the baking sheet.
- Small Microwave-Safe Bowls – You’ll need two separate bowls for making the chocolate drizzle and peanut butter drizzle.
- Fork – A fork is an easy way to drizzle the melted chocolate and peanut butter mixtures over the cooled cookies.
- Wax Paper or Parchment Paper – Place the cooled cookies over paper before drizzling to make cleanup MUCH easier.
(Full printable recipe card with full details is at bottom of post.)
Chunky Chocolate Peanut Butter Cookies Ingredients
- Soft Margarine – Creates the soft cookie dough and helps give these homemade cookies their tender texture.
- Granulated Sugar – Sweetens the cookies and works with the brown sugar to create the texture of the cookie dough.
- Light Brown Sugar – Adds sweetness, moisture, and a little caramel-like flavor to these soft and chewy cookies.
- Egg – One whole large egg helps bind the cookie dough together.
- Egg Yolk – An additional egg yolk adds richness to the dough and helps with that soft cookie texture.
- Vanilla Extract – Adds classic vanilla flavor that complements both the chocolate and peanut butter.
- All-Purpose Flour – Forms the base and structure of this easy homemade cookie dough.
- Baking Powder – Gives the cookies some lift as they bake.
- Salt – Balances the sweetness and complements the chocolate, peanut butter cups, and salted peanuts.
- Baking Soda – Works with the other ingredients to help give the cookies their texture and spread.
- Mini Chocolate Peanut Butter Cups – Chop the mini cups before adding them to the dough so you get chunks of chocolate and peanut butter throughout the cookies.
- Salted Peanuts – Add a crunchy texture and salty peanut flavor that balances all the sweet chocolate.
- Semi-Sweet Chocolate Chips – Most of the chocolate chips go directly into the cookie dough, while the remaining chips are used to make the chocolate drizzle.
- Peanut Butter Chips – Melt with heavy cream to create the easy peanut butter drizzle for the tops of the cookies.
- Heavy Whipping Cream – Divided between the chocolate chips and peanut butter chips to create two smooth, rich drizzles.
How to Make Chunky Chocolate Peanut Butter Cookies
Step One: Prepare the Oven
Preheat the oven to 375 degrees F. You can use ungreased baking sheets or line them with parchment paper for easier removal and cleanup.
Step Two: Make the Cookie Dough
Mix the margarine, granulated sugar, light brown sugar, egg, egg yolk, and vanilla in a large bowl until well mixed. Stir in the flour, baking powder, salt, and baking soda until combined. The dough will be soft and creamy.
Step Three: Add the Chocolate and Peanut Butter Mix-Ins
Mix the chopped mini peanut butter cups, salted peanuts, and 2/3 cup chocolate chips into the cookie dough just until combined. If desired, reserve some of the mix-ins to press into the tops of the cookies before baking.
Step Four: Scoop the Cookies
Drop about 2 tablespoons of dough for each cookie onto the ungreased or parchment paper-lined baking sheets. Leave about 3 inches between the cookies because they will spread while baking.
Step Five: Bake and Cool the Cookies
Bake at 375 degrees F for about 10 to 14 minutes or until the edges are golden brown. Cool the cookies slightly on the baking sheets, then transfer them to a wire rack and cool completely before adding the drizzle.
Step Six: Make the Chocolate and Peanut Butter Drizzles
Place the remaining 1/3 cup chocolate chips and peanut butter chips in separate small microwave-safe bowls. Add 1/4 of the cream to each bowl, then microwave each in 20-second intervals, stirring after each interval, until smooth. Use a fork to drizzle both sauces over the cooled cookies, then let the drizzle set at room temperature or refrigerate the cookies for a few minutes to help it set.
(Full printable recipe card with full details is at bottom of post.)
Chunky Chocolate Peanut Butter Cookie Variations
These cookies are loaded with semi-sweet chocolate chips, mini chocolate peanut butter cups, and salted peanuts, but the cookie dough is easy to customize.
Dark Chocolate: Replace some or all of the semi-sweet chocolate chips with dark chocolate chips or chunks for a richer, less sweet chocolate flavor.
White Chocolate: Add white chocolate chips or chunks for a sweeter chocolate variation.
Extra Peanut Butter Chips: Fold peanut butter chips directly into the cookie dough in addition to using them for the drizzle.
Chocolate Chunks: Swap some chocolate chips for chopped chocolate or larger chocolate chunks to make the cookies even chunkier.
Mini Cookies: Use smaller portions of dough for cute mini cookies. Just remember that smaller cookies will generally bake faster, so adjust the baking time accordingly.
Stuffed Cookies: If you’re feeling adventurous, you could experiment with stuffing the cookie dough with a mini peanut butter cup. I haven’t tested it, and baking time and results may vary.
Chocolate Peanut Butter Swirl: Instead of a thin drizzle, you could experiment with a thicker chocolate and peanut butter topping and gently swirl the two together.
Crunchy Cookies: For more crunch, add extra chopped peanuts or another favorite nut. The cookies themselves are intended to stay soft, but nuts can add plenty of crunchy texture.
Bacon: Chocolate, peanut butter, and bacon can be a fun sweet-and-salty combination. If you want to experiment, a small amount of very crisp cooked bacon could be added as an optional variation.
Serving Suggestions
- Serve with Milk: A big soft chocolate peanut butter cookie and a cold glass of milk is pretty hard to beat.
- Serve with Coffee: These chunky cookies are also delicious with hot coffee or espresso.
- Make an Ice Cream Sandwich: Sandwich vanilla, chocolate, or peanut butter ice cream between two cooled cookies for an extra-decadent dessert.
- Add to a Cookie Tray: These big bakery-style cookies make a fun addition to Christmas cookie trays and dessert platters.
- Give Them as Gifts: Pack the cookies in a decorative tin or container for an easy homemade holiday gift.
- Serve at a Cookie Exchange: The visible chocolate and peanut butter chunks plus the double drizzle make these cookies stand out on a cookie exchange table.
- Make Mini Cookies for Parties: Smaller cookies are a fun option when you’re serving several desserts and want guests to be able to sample a little of everything.
Quick Tips for Best Results
- Use soft margarine. The recipe was developed specifically with soft margarine, so stick with it for super soft cookies. You can use butter, but the texture of the cookies will change.
- Don’t overmix the cookie dough. Once the dry ingredients are incorporated, mix in the peanut butter cups, peanuts, and chocolate chips just until combined.
- Use a cookie scoop. It’s one of the easiest ways to make evenly sized homemade cookies.
- Leave room for spreading. Place the cookies about 3 inches apart on the baking sheets.
- Watch the edges. Bake until the edges turn golden brown rather than waiting for the entire cookie to become browned.
- Adjust the time for different sizes. Mini cookies will need less time, while especially large cookies may need a little longer.
- Reserve some chunks for the tops. Pressing a few chocolate chips, peanut butter cup pieces, and peanuts into the dough before baking gives the finished cookies a great bakery-style appearance.
- Cool completely before drizzling. Warm cookies can cause the chocolate and peanut butter drizzle to melt and run too much.
- Drizzle over parchment or wax paper. Trust me on this one. Cleanup will be MUCH easier.
- Let the drizzle set before stacking. Leave the cookies at room temperature until set or refrigerate them for a few minutes.
- Make a freezer stash. These cookies are great to have tucked away for holidays, unexpected guests, or emergency chocolate and peanut butter situations.
Chunky Chocolate Peanut Butter Cookies FAQ
How should I store Chunky Chocolate Peanut Butter Cookies?
Store the cooled cookies in an airtight container. Make sure the chocolate and peanut butter drizzle has completely set before stacking them, and place parchment or wax paper between layers if needed to keep them looking nice.
Can I freeze Chunky Chocolate Peanut Butter Cookies?
Yes! Keep a stash of these cookies in the freezer for homemade gifts. Cool the cookies completely and make sure the drizzle is set before packing them into a freezer-safe container. You can also separate layers with parchment or wax paper.
How long will Chunky Chocolate Peanut Butter Cookies last?
One of the nice things about this cookie dough is that the baked cookies stay soft for days. For the best flavor and texture, keep them tightly covered at room temperature and enjoy them within several days, or freeze them for longer storage.
What substitutions can I make?
The recipe is VERY flexible when it comes to mix-ins. Instead of the mini peanut butter cups, chocolate chips, or peanuts, try your favorite chocolate chips, baking chips, chopped candy, nuts, dried fruit, or other cookie mix-ins. Dark chocolate chips and peanut butter chips are especially good options.
Can I use low-fat ingredients?
I wouldn’t recommend changing the margarine, heavy cream, or other key ingredients if you want the best soft cookie. Changes to the fat content can affect how cookies spread, their texture, and how the drizzle sets.
What else can I add to Chunky Chocolate Peanut Butter Cookies?
Try dark chocolate, white chocolate, larger chocolate chunks, extra peanut butter chips, chopped candy bars, or other nuts. Leftover Halloween candy can also be a fun addition. The dough can generally handle about 1 to 2 cups of your favorite mix-ins.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – These would be tough to make vegan. You would need a lot of substitutes.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure.
Low-Carb – This would be a tough one to make low-carb, but you can use a sugar substitute to reduce the carbs a little.
Gluten-Free – You can try a gluten-free flour blend, but I have not tried one, so I cannot guarantee results.
Other Recipes You May Enjoy
- Ball Game Chunk Cookies – Another fun chunky cookie packed with plenty of delicious mix-ins.
- Peanut Butter Chocolate Cake – A decadent dessert for anyone who can’t get enough of the chocolate and peanut butter combination.
- Peanut Butter Stuffed Brownies – Rich chocolate brownies with plenty of peanut butter flavor tucked inside.
- Chocolate Turtle Cookies – Chocolate cookies loaded with the classic combination of chocolate, caramel, and pecans.
- Brownie Cookies – A fun mashup of rich brownies and homemade cookies.
- Banana Oatmeal Cookies with Chocolate Chips and Walnuts – Soft homemade cookies packed with banana, oats, chocolate chips, and walnuts.
Hope you like these Chunky Chocolate Peanut Butter Cookies!
Chunky Chocolate Peanut Butter Cookies
Ingredients
- 1 cup soft margarine
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup chopped mini chocolate peanut butter cups
- 2/3 cup chopped salted peanuts
- 1 cup semi-sweet chocolate chips divided
- 1/3 cup peanut butter chips
- 1/2 cup heavy whipping cream divided
Instructions
- Preheat oven to 375 degrees F.
- Mix margarine, granulated sugar, light brown sugar, egg, egg yolk, and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt, and baking soda until combined. (Dough will be soft and creamy.)
- Mix in chopped peanut butter cups, peanuts, and 2/3 cup chocolate chips into cookie dough until just combined.
- Drop dough, about 2 tablespoons for each cookie, on ungreased (or parchment paper lined) baking sheets leaving about 3-inches between cookies.
- Bake cookies at 375 degrees F for about 10-14 minutes or until edges are golden brown. Cool slightly, then move to wire rack to cool completely.
- Place remaining 1/3 cup chocolate chips and peanut butter chips in separate small microwave safe bowls. Add 1/4 of cream to each bowl. Microwave each bowl for 20 second intervals, stirring after each interval, until smooth. Drizzle both sauces with a fork over cookies. Let cool for drizzle to set or refrigerate for a few minutes to set.
Notes
- When drizzling the chocolate and peanut butter over the cookies, place the cookies on parchment or wax paper first for easy cleanup.
- Instead of mixing in all the mix-ins into the dough you can also save some and push the saved mix-ins into the top of the cookie dough right before baking.
- Instead of mini peanut butter cups, chocolate chips, and/or peanuts, add your favorite mix-ins!
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Um yes! Chocolate explosion sounds down right indulgent!
Thank you!
Love the name of these cookies… chocolate explosion. I want to try them so bad!
Thanks, hope you enjoy!
My favorite too!
Oh my goodness I need these in my life. Chocolate and peanut butter is my absolute favorite combination. And you nailed that drizzle – beautiful photos!
Thank you!
My nephew would go crazy for your cookies. I can imagine him going nuts for them. I will try your recipe sometime to make him happy. Maybe I ll become his favorite aunty then. ;)
Thank you! Hope he enjoys!
This sounds like my idea of heaven! Peanut butter and chocolate are the perfect marriage, and in a cookie?! Swoon!
I agree!