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–+ servings
Peanut Butter Chunker Cookies

Irresistible Peanut Butter Chunker Cookies Your New Favorite Treat

Delicious Peanut Butter Chunker Cookies that are customizable and easy to make, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup butter, softened Adds richness and moisture; can be replaced with half shortening for a softer texture.
  • 2/3 cup smooth peanut butter Provides the signature flavor and creaminess; use chunky peanut butter for added texture.
  • 1 ½ cups brown sugar Sweetens and contributes moisture; substitute with coconut sugar for a lower glycemic option.
  • ½ cup dark brown sugar Enhances sweetness and depth; regular brown sugar may be used if unavailable.
  • 2 large eggs Binds ingredients together and helps achieve a chewy texture.
  • 2 cups all-purpose flour Forms the cookie base; for a gluten-free version, substitute with a gluten-free flour blend.
  • 1 cup rolled oats Contributes texture and flavor; instant oats can work as an alternative.
  • 1 ½ tsp baking soda Leavens cookies for a soft rise.
  • 1 tsp cornstarch Ensures a tender cookie; omit if unavailable, but texture may vary.
  • 1/4 tsp salt Balances sweetness; adjust based on taste preference.
  • 1/4 tsp cinnamon Adds warmth and depth; optional for those who prefer a more straightforward flavor.
For the Mix-Ins
  • 1/2 cup dark chocolate chunks Provides bursts of rich chocolate flavor; substitute with semi-sweet or white chocolate.
  • 1/2 cup milk chocolate chunks Offers a sweeter chocolate flavor.
  • 1/2 cup Skor toffee bits Introduces a chewy caramel-like flavor; omit for a simpler cookie or replace with butterscotch chips.
  • 1 cup pretzel pieces Adds a salty crunch; can substitute with crushed nuts for added texture.
  • 1/2 cup honey roasted peanuts Enhances the peanut flavor with a sweet note; regular peanuts may work as a substitute.

Equipment

  • stand mixer
  • Baking Sheets
  • Parchment paper
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the softened butter and smooth peanut butter in a stand mixer on medium speed for 2-3 minutes until smooth.
  3. Mix in both brown sugars until fully incorporated and pale, for another 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition, and pour in vanilla extract.
  5. Whisk the flour, rolled oats, baking soda, cornstarch, cinnamon, and salt together in a separate bowl.
  6. Gradually combine the dry ingredients into the wet mixture until integrated; the dough should be soft and slightly sticky.
  7. Fold in dark chocolate chunks, milk chocolate chunks, Skor toffee bits, pretzel pieces, and honey roasted peanuts.
  8. Scoop out dough onto prepared baking sheets, leaving 2 inches between each scoop.
  9. Bake for 10-12 minutes until tops crackle and edges are golden brown.
  10. Cool on baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 30mgIron: 1mg

Notes

These cookies can be customized with a variety of mix-ins to suit your taste preferences.

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