Peanut Butter Chocolate Chunk Cookies

Name: Peanut Butter Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: about 2 dozen 2-inch cookies
Ingredients: ½ cup (1 stick) butter or vegan butter, softened; ½ cup peanut butter (creamy or crunchy); 1 cup packed brown sugar; 1 egg, large (or equivalent egg replacer); 1 tsp vanilla; 1½ cups Pamela's Baking & Pancake Mix; 1 cup gluten-free chocolate chunks (use dairy-free chocolate to keep the cookies dairy-free); ⅓ cup whole or chopped peanuts (optional)

on May 19 2024

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Serving Size about 2 dozen 2-inch cookies

Ingredients

½ cup (1 stick) butter or vegan butter, softened
½ cup peanut butter (creamy or crunchy)
1 cup packed brown sugar
1 egg, large (or equivalent egg replacer)
1 tsp vanilla
1½ cups Pamela's Baking & Pancake Mix
1 cup gluten-free chocolate chunks (use dairy-free chocolate to keep the cookies dairy-free)
⅓ cup whole or chopped peanuts (optional)

Directions

Preheat the oven to 350°F with a rack in the middle. Lightly grease a cookie sheet or line it with parchment.
In a large bowl, cream the butter and peanut butter together until smooth. Beat in the brown sugar, egg, and vanilla until well combined and fluffy.
Add the Baking & Pancake Mix and stir just until a soft dough forms - don't overmix. Fold in the chocolate chunks (and peanuts, if using).
Scoop heaping tablespoons of dough (about 4 teaspoons each), gently press so each holds together, and place about 2 inches apart on the sheet. Lightly flatten each one.
Bake 11–13 minutes, until the cookies are golden at the edges with a few cracks on top and the centers look just set. Let them cool on the pan for a few minutes — they firm up as they cool — before moving to a rack.

No added leavening on purpose: Baking & Pancake Mix already contains leavening, so there's no separate baking soda or powder here. Adding more would make the cookies over-spread.

These are the cookies to keep in your back pocket: soft centers, golden edges, melty chocolate chunks, and the cozy richness of peanut butter. They come together in one bowl with our Baking & Pancake Mix - simple enough to make with kids, and easy to stash in the freezer so you can bake a few hot-from-the-oven cookies whenever the craving hits. Made with GFCO-certified gluten-free mix, with easy dairy-free and egg-free swaps below.

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Bigger cookies: Use two tablespoons of dough per cookie and bake 14–16 minutes.
Smooth vs. crunchy: Crunchy peanut butter adds texture; smooth gives a more uniform cookie. Either works.
Chocolate: Chunks give pools of melty chocolate; chips hold their shape better. Chopped chocolate bars are great too.
Dairy-free: Use vegan butter and dairy-free chocolate.
Egg-free: Use your preferred egg replacer for the 1 egg.

Make ahead & freezer

Freeze formed cookies: Shape and flatten the cookies on a sheet pan, freeze 15 minutes until firm, then transfer to a freezer bag or container. Bake straight from frozen at 350°F for about 15–17 minutes.
Freeze a dough log: Instead of shaping individual cookies, form the dough into a log, wrap tightly in plastic, and freeze. To bake, let it thaw until just soft enough to slice (about 10 minutes), cut into ¼-inch slices, and bake as directed, adding a couple of minutes if needed.
Store baked cookies: Airtight at room temperature for up to 5 days.

We've Got Answers

This recipe is rebuilt on our Baking & Pancake Mix, with chocolate chunks and sugar added in, so you get the same peanut butter chocolate chunk cookie using a mix that's always in stock.

Yes. Use vegan butter and dairy-free chocolate for dairy-free, and an egg replacer for egg-free.

Yes, freeze formed cookies or a dough log; see Make Ahead & Freezer above. Baking from frozen takes a few extra minutes.

Why didn't my cookies spread enough / too much?

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