Skip to content

Food & Recipes

Font Size

Peanut Butter Cookies With Milk Chocolate Chunks

Peanut Butter Cookies With Milk Chocolate Chunks

WebMD Recipe from

  • 1 3/4 cups
    all-purpose flour
  • 2 teaspoons
    baking soda
  • 1 teaspoon
  • 1 cup
    unsalted butter, softened, cut into 1-inch pieces (2 sticks)
  • 1 cup
    granulated sugar, plus more for sprinkling
  • 1 cup
    dark brown sugar, firmly packed
  • 2 large
  • 1 teaspoon
    pure vanilla exctract
  • 1 cup
    creamy peanut butter
  • 6 ounces
    good milk chocolate, coarsely chopped
  1. Sift flour, baking soda, and salt into a medium bowl and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars together until fluffy. Scrape down the bowl and add eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and peanut butter and beat until just incorporated.
  3. Add half of the flour mixture and mix for 15 seconds. Add remaining flour mixture and mix until incorporated.
  4. Using a spatula or wooden spoon, fold in chocolate. Cover bowl tightly and refrigerate for at least 3 hours.
  5. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  6. Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart. With palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
  7. Sprinkle tops of cookies with granulated sugar and bake for 10 to 12 minutes, rotating pan halfway through baking time, until tops of cookies just begin to brown.
  8. Remove pan from oven and cool on a wire rack for 5 minutes. Use a spatula to transfer individual cookies to the rack to cook completely (although they are also delicious warm).
  9. The cookies can be stored, in an airtight container, for up to 3 days.
Nutritional Information

Makes: 24 cookies
  • Calories271
  • Carbohydrates29.9 g
    • Dietary fiber0.9 g
  • Cholesterol39 mg
  • Fat15.6 g
    • Saturated fat7.5 g
  • Sodium317 mg
  • Protein4.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.