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Peanut Butter Chocolate Chunk Cookies

  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Servings: 36 cookies
  • Course: Dessert

These delicious Peanut Butter Chocolate Chunk Cookies are the perfect snack at any time of the day.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1 3/4 cup flour
  • 3/4 teaspoon each salt and baking soda
  • 3/4 cup creamy peanut butter
  • 1/2 cup butter flavor shortening
  • 1 1/4 cup packed light brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 bag (11.5 oz.) semi-sweet chocolate chunks
  • 1/3 cup each chopped peanuts and quick cooking oats
  • Reynolds Kitchens® Parchment Paper Roll with SmartGrid®


Step 1

PREHEAT oven to 375°F. Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.

Step 2

COMBINE flour, salt and baking soda in a medium bowl; set aside.

Step 3

BEAT peanut butter, shortening and brown sugar in a large bowl on medium speed until well blended. Beat in milk, vanilla and egg just until blended.

Step 4

REDUCE speed to low. Gradually add flour mixture, beating after each addition until well blended. Stir in chocolate chunks, peanuts and oats.

Step 5

DROP by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

Step 6

BAKE 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.

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