A grown-up version of a classic peanut butter-chocolate chip cookie, this rich, chewy-crisp cookie features plenty of buttery peanut flavor and big, powerful hits of melty dark chocolate.
2 cups (9 oz) all-purpose flour
1.5 tsp baking soda
1 tsp salt
1 cup (8 oz / 2 sticks) unsalted butter, at room temperature
3/4 cup (5 oz) granulated sugar
3/4 cup (6 oz) dark brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract (not imitation)
1 cup (9 oz) chunky peanut butter (such as Skippy – not natural style)
8 oz good dark chocolate, roughly chopped into chunks
turbinado sugar, for sprinkling
Preheat oven to 375°. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using a stand or hand-held mixer, beat butter and sugars until light and fluffy, 2-3 minutes. Add eggs one at a time, incorporating each fully. Add peanut butter and vanilla until integrated into the dough.
Add about half the flour mixture, beating in slowly until just incorporated, then add the remaining flour. Don’t overmix – stop mixer as soon as dry flour is no longer visible. Fold in chocolate chunks with a rubber spatula or wooden spoon.
Refrigerate dough at least 3 hours, or overnight. When ready to bake, scoop into rounded balls with a medium cookie scoop (1.5 TBS), placing cookies about 2 inches apart. Flatten tops ever-so-slightly (don’t press down too hard – keep them high and slightly domed) and sprinkle with turbinado sugar.
Bake at 375° for 10-12 minutes, until edges just begin to brown. Let cool on pans for a few minutes to set fully, then transfer to cooling racks.
Store in an airtight container.