These cookies combine three favorites—peanut butter, oats, and chocolate—into one irresistible treat. Thick and chewy from the oats with tender centers and slightly crisp edges, these peanut butter chocolate chunk oatmeal cookies are ideal for anyone who loves the peanut butter and chocolate pairing.
They’re quick to mix up, so you’ll probably want to preheat your oven while you gather the ingredients.
Key ingredients for peanut butter chocolate chunk oatmeal cookies
- Peanut butter: Use a non-natural creamy peanut butter (for example, Jif or Skippy) for the best texture. Natural peanut butter can produce dry, sandy cookies; crunchy peanut butter works but may yield a drier result.
- Oats: Use old-fashioned rolled oats rather than quick or instant oats for the ideal chew and structure.
- Sugar: The recipe relies on a specific balance of brown and granulated sugar (a total of 3/4 cup). Reducing the sugar will change the texture and moisture, so avoid significant reductions.
- Chocolate: Semisweet or dark chocolate chunks work beautifully here. Choose a high-quality chocolate with minimal ingredients for the best flavor.
Troubleshooting and FAQ
Can I reduce the sugar?
No. Sugar contributes to more than sweetness here: it affects moisture and texture. Cutting the sugar will likely yield dry, crumbly cookies.
Can I use coconut sugar instead of brown sugar?
No. Brown sugar’s slight acidity (from molasses) reacts with baking soda to create chewiness. Coconut sugar lacks that acidity, which would likely cause flatter, overly spread cookies.
Do I have to chill the cookie dough?
Yes. Chill the dough at least 30 minutes. Chilling firms the dough and prevents excessive spreading; unchilled dough tends to produce thinner, crisper cookies.
How can you tell when the cookies are done baking?
Take the cookies out when the centers still look slightly underdone. They’ll finish cooking on the hot baking sheet and remain soft and tender.
Help — my cookies spread too much and look thinner than yours. What happened?
Most often this is from skipping or shortening the chilling time or from dough that was too warm because the butter was over-softened. Another common cause is using too much sugar by packing the measuring cup—measure carefully or weigh ingredients for consistency.
Help — my cookies came out too puffy. What went wrong?
Inaccurate cup measurements can create variations in texture. Measuring by weight is more reliable. If you measured by weight and cookies still puffed, the dough may have chilled too long; allow the scooped dough to sit at room temperature 3–5 minutes before baking so it spreads properly.
Looking for more cookie recipes?
Fudgy Brownie Crinkle Cookies
Homemade Oatmeal Creme Pies
Chocolate Peanut Butter Pretzel Macarons
Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
Peanut Butter Chocolate Chunk Oatmeal Cookies
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Ingredients
- 115 g unsalted butter softened
- 110 g dark brown sugar
- 50 g granulated sugar
- 130 g creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 90 g old-fashioned oats
- 150 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 285 g 64% cacao dark chocolate roughly chopped
- flaky sea salt for topping
Instructions
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In a stand mixer fitted with the paddle attachment, beat the softened butter and both sugars on medium-high until creamed, about 2 minutes. Add the peanut butter, egg, and vanilla and beat until well combined, about 1 minute.
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Whisk the oats, flour, baking powder, baking soda, and salt in a medium bowl. Add the dry ingredients to the wet on low speed until just combined, then fold in the chopped chocolate. The dough will be thick and sticky.
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Using a large (3-tablespoon) cookie scoop, portion the dough onto a parchment-lined baking sheet. Cover with plastic wrap and chill in the refrigerator at least 30 minutes.
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Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
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Bake for 10–12 minutes, until the edges are lightly browned and centers still look soft. Remove from the oven and cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
Notes
Unbaked dough keeps in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Bake only what you need and save the rest of the dough for later.
Nutrition
| Calories: 268kcal
| Carbohydrates: 27g
| Protein: 5g
| Fat: 16g
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