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Peanut Butter Cookies with Chocolate Chunks

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  • Author: Jenny is baking
  • Prep Time: 15
  • Cook Time: 17
  • Total Time: 50
  • Yield: 14 1x


Delicious chocolate chunk cookies with peanut butter. Winning combination!


  • 1/2 cup (115g) butter at room temperature
  • 1/2 cup (130g) peanut butter
  • 1 1/4 cups (150g) brown sugar
  • 1/4 cup (50g) sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. of milk
  • 3 cups (380g) all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 cup (170g) semi-sweet chocolate, chopped
  • 3/4 cup (120g) caramel chips or soft toffee, chopped
  • flaky sea salt


  1. Preheat oven to 360°F (180°C) and line two baking sheets with baking parchment. Chop up chocolate and caramel.
  2. Cream the butter, peanut butter and sugars for about two minutes in a large bowl. Add the eggs, vanilla extract, and milk and cream until combined.
  3. Add flour and baking soda just until combined. Fold in chopped chocolate and caramel chips/toffee chunks. Reserve a handful of both for decoration.
  4. Form dough into the size of smallish tennis balls. Press down firmly and shape with your hands into a disc. Cookies will only spread very little. Sprinkle with sea salt. Bake about six cookies on one baking sheet for about 14-17 minutes or until edges are golden and you can see a few cracks. The toffee may melt, use a spoon to move back so the cookie shape remains intact. Press in remaining chocolate and toffee chunks and let cool for five minutes before transferring to a cooling rack.


  • Enjoy baking!