Chunky Dunks

Thick and chewy peanut butter and chocolate cookies perfect for milk dunking!

Servings

Calories 144kcal

Author Sara

Mix together the egg, brown sugar, peanut butter, butter and vanilla until well-combined.
Add the flour, baking soda and salt and mix just until incorporated.
Fold in the chocolate chips.
Cover bowl and place in fridge for 1-2 hours.
Preheat oven to 350 degrees Fahrenheit.
Scoop out dough and make cookies the size of about two tablespoons. You don't need to roll the dough into balls. Place onto prepared cookie sheet.
Bake for 10-15 minutes or until the edges and tops of cookies are set but centers are still gooey.
Allow to cool for another 10 minutes.

Chill for Chewiness: Chilling the dough in the fridge for 1-2 hours before baking not only helps flavors meld but also results in chewier cookies. This step allows the dough to firm up, preventing excessive spreading during baking and yielding a more satisfying texture.
Mindful Mixing: When incorporating the dry ingredients into the wet mixture, avoid overmixing. Overmixing can lead to tough cookies. Mix just until the flour, baking soda, and salt are fully incorporated into the dough to maintain a tender texture.
Perfectly Portioned Cookies: Use a cookie scoop or two tablespoons to portion out the dough for uniform cookies. Consistent sizing ensures even baking. Remember not to flatten the dough balls; their natural shape will spread out during baking, resulting in thick and chunky cookies with soft centers.