Chewy Peanut Butter Chocolate Chunk Cookies

Sometimes you just need a warm chocolate chip cookie… You know what I mean?

It’s no secret that 2020 has been an interesting year for us all with all that has gone on… but these past couple of weeks in particular, I have found everything just hit me really hard.

I’m not really sure what exactly the catalyst for these feelings is – but I think the upcoming holiday season has really got me thinking about a lot of things that are weighing heavy on my mind.

As my country rolls out new restrictions for Covid 19 safety, small local businesses are on my mind and the idea of not seeing friends and family during the holidays is on my mind…

It’s going to be a very different holiday season this year, and while I am so grateful for my job and my family and my country, sometimes that thought gets me down….

In times of uncertainty, you can always find me in my kitchen…

Recipe books in a mess across the counter; my oven on, mixer running; A spatula in one hand, and chocolate chunks for me to snack on in the other…

Needless to say that is where you will find me this week – Baking chocolate chip cookies. Chewy Peanut Butter Chocolate Chunkers to be exact.

I absolutely adore this recipe because the cookies have just the perfect harmony of flavours. A mild hint of cinnamon in combination with peanut butter & chocolate…. I mean, you just can go wrong.

Not to mention, these cookies have the perfect chewy center with crisp golden edges that are just downright irresistible…

So if you have found yourself feeling a bit heavy the past couple weeks, you are not alone – and all I hope for this week, is that these cookies might help you to find a little joy in the simple things.

KP xoxo

Chewy Peanut Butter Chocolate Chunk Cookies

Things you need…

1 cup butter, softened
2/3 cup peanut butter
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
3/4 tsp cinnamon
1/4 tsp salt
1 cup milk chocolate, chopped
1 cup dark chocolate, chopped

How to make…

Preheat your oven to 350 degrees (convection if possible) and line a couple cookie pans with parchment paper  – depending on how much of the cookie dough you want to bake off right away.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until creamy. Mix in the dark brown sugar and granulated sugar; beat until pale and fluffy. Scrape down the sides of the bowl add the eggs and vanilla beat until fluffy.

In a small bowl, whisk together flours, baking soda, baking powder, corn starch, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want. Add in the milk and dark chocolate chunks; mix on low until evenly distributed.

Using a cookie scoop or two teaspoons, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 12 onto each tray. Set your cookie sheets in the freezer for a quick 15 minutes to set up a bit – If you have the time. If not then just proceed to baking them.  I just find that setting them in the freezer for a few minutes helps to give them those gorgeous crackly tops.

Sprinkle the tops with some coarse sugar, and set in the center rack of your oven to bake  for about 10-12 minutes or until the tops are beginning to crackle and the edges are golden brown.

Remove from the oven and allow to cool for at least five minutes before digging in… that is if you can…. 😀

Happy cookie baking!