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Peanut Butter Chocolate Chunk Oatmeal Cookies
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5 from 5 votes

Peanut Butter Chocolate Chunk Oatmeal Cookies

Thick, chewy peanut butter chocolate chunk oatmeal cookies! These cookies are made with simple ingredients and are full of peanut butter flavor!
Prep Time10 mins
Cook Time10 mins
Chill Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chunk, Chocolate Peanut Butter, Cookies
Servings: 18 cookies
Calories: 268kcal
Author: Michael Johnson


  • 115 g unsalted butter softened
  • 110 g dark brown sugar
  • 50 g granulated sugar
  • 130 g creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 90 g old-fashioned oats
  • 150 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp coarse sea salt
  • 285 g 64% cacao dark chocolate roughly chopped
  • flaky sea salt for topping


  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until creamed, about 2 minutes. Add the peanut butter, egg, and vanilla and beat on high speed until well combined, about 1 minute. 
  • In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low until just combined. Once combined, beat in the chocolate chunks. The dough will be thick and sticky. 
  • Using a large (3-tablespoon) cookie scoop, drop the dough on a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge to chill for at least 30 minutes.
  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Set aside.
  • Bake for 10-12 minutes until lightly browned on the sides. The centers will look very soft. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Cookies stay fresh covered at room temperature for up to 1 week.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


Serving: 1cookie | Calories: 268kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 210mg | Fiber: 3g | Sugar: 13g | Vitamin A: 177IU | Calcium: 32mg | Iron: 3mg