Best Peanut Butter Cookies with Chocolate Chunks Recipe: 5 Steps

This peanut butter cookies with chocolate chunks recipe uses chopped dark chocolate bar instead of chips — cheaper in most of Europe, and the uneven chunk sizes mean every cookie has a different chocolate-to-dough ratio. The dough needs no refrigeration before baking: you go from mixing bowl to oven in about 20 minutes. Swap in infused peanut butter to make cannabis peanut butter chocolate chip cookies, or keep them non-infused — both versions taste genuinely great.

Peanut Butter Cookies with Chocolate Chunks Recipe: Ingredients

• 190g (1½ cups) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 115g (½ cup) unsalted butter, room temperature
• 50g (¼ cup) granulated white sugar
• 150g (¾ cup) brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 190g (¾ cup) peanut butter — infused or regular
• 190g dark chocolate bar, roughly chopped (or chocolate chips)

How to Make Peanut Butter Cookies with Chocolate Chunks: 5 Steps

Step 1: Mix the Dry Ingredients

Whisk together the flour, baking soda, and salt in a bowl and set aside. This peanut butter cookies with chocolate chunks recipe uses a standard dry ratio — the baking soda gives just enough lift without making the cookie cakey or crumbly.

Step 2: Cream Butter and Sugars

Using a hand mixer or stand mixer with the paddle attachment, cream the unsalted butter with both sugars until light and fluffy — about 1–2 minutes. The mixture should look pale and increase slightly in volume. Add the egg (room temperature — cold eggs can cause the butter to seize), vanilla extract, and peanut butter. Mix again until smooth and fully combined.

For infused peanut butter chocolate chip cookies, use infused peanut butter at this stage. The fat content in peanut butter carries the cannabinoids throughout every cookie evenly — divide the total mg of your infused batch by the number of cookies to estimate your per-cookie dose.

Step 3: Add Flour and Fold in Chocolate

Gradually add the dry flour mixture to the wet ingredients in three passes, mixing between each addition to avoid flour clouds. Once the dough has come together, fold in the chopped chocolate chunks by hand — do not use the mixer for this step, as over-mixing will break the chunks down too fine.

You can use peanut butter cookies with chocolate chips if pre-bagged chips are more convenient — the method is identical. Chocolate bars are used here because in Spain they are cheaper to buy and chop than to buy bags of chips. Either works perfectly.

Step 4: Scoop, Press, and Load the Tray

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Scoop cookie dough in 1.5-tablespoon portions onto the sheet, spacing them a few inches apart. Use a fork to press the classic crosshatch pattern into each cookie — once in each direction. The press flattens the cookie and helps it bake evenly. Bake for 8–10 minutes. Remove when the centers still look slightly underdone.

Step 5: Rest on Tray, Then Cool on Rack

Leave the cookies on the hot tray for 4–5 minutes after pulling from the oven — they continue cooking from residual heat during this time. Transfer to a wire cooling rack and allow to reach room temperature before storing. These cannabis peanut butter chocolate chip cookies freeze well for up to 3 weeks; thaw at room temperature for 20–30 minutes.

Cannabis Cookies with Peanut Butter: Infusion Notes

Making cannabis cookies with peanut butter is straightforward: the only change to this recipe is swapping regular peanut butter for infused peanut butter. Everything else stays the same. Fordee made his infused peanut butter five months before filming this video — it kept perfectly at room temperature in a sealed jar, and the cookies hit just right.

Dosing: with 190g of peanut butter distributed across approximately 18–20 cookies, each cookie contains roughly 1/18th to 1/20th of the total cannabinoid content in your infused peanut butter. Calculate total mg first, then divide. Start with one cookie, wait 60–90 minutes, and assess before eating more. These infused peanut butter chocolate chip cookies are more potent than they look — the peanut butter fat carries cannabinoids very effectively.

3 Tips for Perfect Peanut Butter Cookies with Chocolate Chips

• Use chocolate bars, not chips. Roughly chopping a 190g dark chocolate bar gives you varied chunk sizes — some melt into pools, some stay solid. This texture variation makes every bite slightly different. Peanut butter cookies with chocolate chips from a bag are fine if that is what you have, but bars give better results.
• No need to chill the dough. The peanut butter content adds enough structure to prevent excessive spreading. You can bake straight from the bowl. If you do refrigerate the dough, the cookies will be slightly thicker and spread less — a good option if you prefer a taller, doughier result.
• Pull them out at 9 minutes. They look underdone when you remove them — that is correct. The cookies finish cooking on the hot tray. If you wait until they look fully done through the oven window, they will be dry once cooled. Four to five minutes of resting on the tray is the key step in this peanut butter cookies with chocolate chunks recipe.