This dough has peanut butter in it, but not so much that it’s an overwhelming peanut butter cookie. It feels more like a chewy chocolate chip cookie that happens to have some peanut butter in it. It’s just enough to make them incredibly soft and chewy.
There’s something about using chocolate chunks in cookies (as opposed to chips) that makes them extra bakery-ish and kinda fancy and special. I love these by Private Selection (available at Kroger stores, for me that’s Fred Meyer), but if you can’t find chunks in this or another brand, you can always chop up bar chocolate or just use chocolate chips.
And just to make sure we cover all of our bases here, you’ll also dump in some peanut butter chips, and some mini Reeses Pieces, too. Oh yes.
Totally optional, but I love to sprinkle both a little coarse, turbinado sugar, and also a little coarse salt on top. It adds a little crunchy texture and sparkle to the tops of the baked cookies and makes them taste extra amazing. Don’t skimp on the cookie size here. Making these cookies extra large with 1/4 cup of dough allows the edges to crisp while maintaining a soft center.
Another trick to get your cookies to look like they belong in a bakery store window is to place a few extra “pieces” after your cookies have been rolled and pressed. You’ll notice in the photo above that I’ve pressed in a few Reese’s, a couple chunks of chocolate, and a few PB chips. Those didn’t just plop out that way; I actually dropped a few extra goodies on top. That way, as the cookies spread and bake, all of the tops show all of the ingredients. I underbake just a little bit and then let them cool completely. The result are giant, soft, chewy, chocolate-y, peanut buttery, dreamy cookies.
They pretty much beg for cold milk.
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