Chocolate Chunk Peanut Butter Cookies

Who doesn’t love peanut butter and chocolate together? Made with our All-Purpose Flour Artisan Blend.


    Yield: 12 large cookies

    • 1¼ cups Pamela’s All-Purpose Flour Artisan Blend
    • ½ cup butter (at room temperature)
    • ½ cup dark brown sugar
    • ½ cup sugar
    • 1 egg
    • ½ tsp vanilla extract
    • ¾ cup creamy peanut butter
    • ½ tsp baking soda
    • ½ tsp salt
    • 8 oz. chocolate chips

    Preheat oven to 350F. In a large mixing bowl, combine butter and sugar with fork or electric mixer until light and fluffy. Add the egg and vanilla until fully combined, then add the peanut butter.

    Add flour with baking soda and salt until combined. Then add in chocolate chunks.

    Spoon large dollops of dough onto a cookie sheet lined with parchment paper.

    Bake for 8-10 minutes. Let cool for at least 5 minutes before eating.

Customer Reviews

Based on 7 reviews
Even gluten eaters love them!

Excellent recipe! I substituted almond butter for peanut butter because better for some of us with peanut intolerances. Peanut butter is delicious but not so good for the teens struggling with acne. Yummy cookie and highly recommend. Easy to make!

Celiac Family

My kids and husband really liked these.

The only change I made was smaller cookies. It made 28 cookies and I had to bake them for 14 minutes at 350.

Rachael Herold

I use this recipe with the Pamelas Baking & Pancake mix, other than that I follow exactly and these are now our go to cookie recipe! Love them

Bambi Garrett

Here's changes I did. Increased butter, decreased peanut butter and sugars. Used vanilla bean paste. Delicious


Worst cookies I've ever made....and I've made some TERRIBLE cookies.