Curtis Stone's Peanut Butter Cookies with Chocolate Chunks

curtis stone peanut butter chocolate chunk cookie recipe


Makes about 20 cookies


1 cup unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup old-fashioned nutty peanut butter (about 9 oz.)

1/2 cup (packed) golden brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons honey

1 large egg

1 teaspoon vanilla extract

5 ounces semisweet chocolate, coarsely chopped


1. Preheat the oven to 350°F

2. Line 3 heavy large baking sheets with parchment paper

3. Mix the flour, baking soda, and salt in a medium bowl

4. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended

5. Stir the dry ingredients into the peanut butter mixture in 2 additions

6. Stir in the chopped chocolate

7. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing 2 1/2 inches apart

8. Bake for about 12 minutes, or until the cookies puff, begin to brown on top and are still very soft to touch

9. Cool the cookies on baking sheets for 5 minutes

10. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely

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