Decadent Peanut Butter Cookies

Peanut butter chocolate chunk cookies

By: Nancy Schechtman

Peanut butter and chocolate go together just as well as peanut butter and jelly. Chocolate chip cookies have been a favorite in homes since the 1930's. The word decadent in this recipe title says it all! Feel free to indulge! Plan ahead, this dough needs 3 hours of refrigeration before baking.


  • 1 16-ounce jar creamy peanut butter
  • ½ cup unsalted butter
  • 2½ cups firmly packed brown sugar
  • 3 large eggs
  • 1 tbsp. vanilla extract
  • 1½ cups unbleached flour
  • 2½ tsp. baking powder
  • ½ tsp. salt
  • 1½ cups chopped roasted peanuts
  • 2 cups chocolate chunks

Preheat oven to 325°.

Grease cookie sheets or line with parchment paper. 

Beat peanut butter and butter until very creamy; gradually beat in brown sugar. Add eggs one at a time beating well after each addition; beat in vanilla. 

Mix flour, baking powder and salt; add to peanut butter mixture, stir until just combined.  Mix in chopped peanuts and chocolate chunks. 

Cover and refrigerate dough until well chilled, about 3 hours. 

Shape dough into 1-inch diameter balls; place on prepared cookie sheets spacing 2 inches apart.  Bake until tops of cookies are light brown and dry to the touch, about 12 minutes. 

Cool on cookie sheets 5 minutes; cool completely on racks.

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here