These Peanut Butter Chocolate Chunk Cookies are extra large, extra thick, bakery-style chocolate cookies loaded with semi-sweet chocolate, milk chocolate, and peanut butter chips! They are my Triple Chocolate Chunk Cookies with peanut butter chips in place of the white chocolate chips.I love the combination of peanut butter and chocolate, so these cookies are rich, indulgent, and totally crave-worthy.The more varieties of chocolate chip cookies I can make, the better! You’re welcome! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: This cookie recipe uses cold butter, and it really makes a difference! Cold butter helps keep cookies thick while giving them a soft, chewy center.

For best results, use unsalted butter so you can control the salt level.If you use salted butter, just reduce the added salt in the recipe.Sugar: Both brown sugar and granulated sugar are essential in this cookie recipe.

Brown sugar keeps the cookies moist and chewy, while granulated sugar adds sweetness and helps create crisp edges.This sugar combination is key for thick, perfectly textured cookies.Eggs: You will need 2 large eggs (one whole egg and one egg yolk).

The extra yolk adds richness and moisture.Don’t throw away the leftover egg white; save it for other recipes like homemade almond paste.Cocoa Powder: I used Dutch-processed co

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