Best Ever Double Chocolate Chunk Cookies

Whether you are an experienced baker, or new to the game, these Chocolate Chunk Cookies are going to easily become a new favorite for you and your family. They are perfectly chewy and fully loaded with TWO types of chocolate…yup, I went there! The dough for these cookies is nice and thick, which allows the cookies to keep their shape and not melt into a puddle on your baking sheet…we have all been there…the “Best EVER” cookie recipe that turns out to be a disaster in your kitchen. I promise you, these cookies deliver on every possible level. Taste, Look, Texture and even Ease of Making.



I chose to make my cookies a little bit smaller as I prefer to have more to go around, but you can easily make them double the size for a super cookie that would be great for dunking! Now, I don’t know about you, but there is nothing I love more than a warm plate Chocolate Chunk Cookies and a tall glass of cold milk after a long day…shall we get to it then!?

Best Ever Double Chocolate Chunk Cookies

Prep Time10 mins
Cook Time12 mins
Servings: 36 Cookies (24 if you make them larger)


  • 1 c Salted Butter melted and cooled...NOT hot!
  • 1/2 c Brown Sugar lightly packed (I use golden brown sugar not dark)
  • 1 c White Sugar
  • 2 tsp Vanilla
  • 2 eggs
  • 3 c Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 c Semi Sweet Chocolate Chunks
  • 1/2 c White Chocolate Chunks


  • Preheat oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone baking mats.
  • In stand mixer beat together the butter with both sugars until creamy and smooth. Add in your vanilla and one egg at a time, mix for about 10 seconds to just combine.
  • In small bowl sift together flour, baking soda and salt. Add to wet mixture and mix until combined. It will form a thick dough ball (this is what you want!).
  • Add chocolate chunks and incorporate with a wood spoon. Do not over mix your dough.
  • Roll dough into small balls (about 1"-1.5") and arrange on your baking sheet, gently pressing down into a disk shape.
  • Bake for 10-12 minutes (depends on your oven so keep an eye!) They should be slightly golden but still fairly pale, this is what makes them chewy and delicious.
  • Allow to cool and ENJOY!


For the chocolate, I just buy the bakers chocolate and cut it into chunks myself! You can buy them in chunks already, but I find it more cost effective to do it myself (plus then I get a variety of sizes!).
DO NOT OVER MIX the dough, that is the key for making a deliciously soft cookie!
Whether you're an experienced baker or new to the game, these Chocolate Chunk Cookies will be a new family favorite! Perfectly chewy and fully loaded with both white and semi-sweet chocolate chunks!

Whether you’re an experienced baker or new to the game, these Chocolate Chunk Cookies will be a new family favorite! Perfectly chewy and fully loaded with both white and semi-sweet chocolate chunks!

These Chocolate Chunk Cookies will definitely be making it to my Christmas trays this year! There is something about a classic cookie that I think everyone loves. If you haven’t had a chance to check it out yet, head on over to my 13 Days of Christmas Baking now and get ready for our 3rd annual page coming early November!

Oatmeal Peanut Butter Cookies

There is nothing better than a classic Oatmeal Peanut Butter Cookie, especially when it is easy to make. Our cookie is perfectly chewy in the center with nice crisp edges, which is perfect for dunking in a cuppa tea or milk.

If you are like me you are ALWAYS looking for a new cookie recipe to add to your collection…I mean can you ever really have enough? Now, this is an update on your classic Peanut Butter Cookie Recipe, mixed with the flavors of a tasty Oatmeal Cookie, it is one to please people on both sides of the cookie “fence”!

This was another one of those “I don’t have what I need!!!” recipes, but like my Peach Crisp, they turned out even better than my original!! And do you know what I was missing?? Brown sugar!! That is a STAPLE when making a traditional peanut butter cookie…but not with my new discovery!

For this recipe you will need: peanut butter, white sugar, egg, margarine, vanilla, oats, flour and baking powder. 

Recipe and photos updated January 11, 2020

Oatmeal Peanut Butter Cookies on baking sheet

i love cookies

I mean guys, just look at those cookies!!! I have to tell you, they have a nice chewy center, and the peanut butter flavor just POPS (secret tip: use Crunchy Peanut Butter to add a whole other level of texture and flavor to your cookies!).

They are also perfect for dipping in a nice cup of tea! These Oatmeal Peanut Butter Cookies are a staple for us, especially on a grey day, in fact I just remade them today for my hubby and I to enjoy so I could update my photos for you guys to drool over. I can remember when we first started dating I used to make cookies all the time for him to test out, my own little guinea pig, before sharing with family and friends…maybe that’s why he stuck around?!

Now, if you have followed me for long you know that I LOVE cookies and am constantly sharing a new recipe with you! Take for instance my Classic Oatmeal Cookie  or even my Chocolate Crinkle Cookies , both are great examples of a versatile cookie you can adjust to your preferences, and this one is no different guys! If you prefer to use creamy peanut butter…go for it! Wanna add in some chopped nuts or chocolate chunks..yep you can do that too! Have fun and make em your own! Now, let’s get baking!

Plate of Oatmeal Peanut Butter Cookies

Tips for the perfect oatmeal peanut butter cookie

  • Use chunky peanut butter – it adds to the texture and gives you a fuller cookie
  • Do not over-mix your batter! Once you have added in the oats you want to do a quick mix and leave it alone
  • You don’t want to cook them until they are brown on top (unless you prefer a very crunchy cookie) you only want the edges to be golden to keep the center chewy
  • Always use quick cooking oats in your cookies, this way you won’t be biting into hard pieces of oats
  • Let them cool for at lest 10 minutes before eating one – I know, I know, it’s so hard to just let them be but trust me it’s worth it!

Be sure to PIN THIS COOKIE RECIPE so you have it for later!

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Peanut Butter Oatmeal Cookie Recipe

BEST Oatmeal Peanut Butter Cookie

Perfectly chewy center and crisp around the edges, this Oatmeal Peanut Butter Cookie is a classic recipe that everyone needs! 
Prep Time5 mins
Cook Time10 mins
Cool10 mins
Total Time15 mins
Course: Christmas Cookies, Dessert, Snack
Cuisine: American, English-American
Keyword: Best Italian Cookie Recipes, Chewy Oatmeal Cookies, Oatmeal Peanut Butter Cookie
Servings: 24 Cookies
Author: Melissa


  • 1 1/4 cup Chunky Peanut Butter
  • 1 cup White Sugar
  • 1 lg Egg
  • 1/4 cup Margarine or butter
  • 1 tsp Vanilla
  • 3/4 cup Quick Cooking Oats you may need more to thicken your batter depending on the size of your egg and if you choose to use creamy peanut butter instead
  • 1/4 cup Flour
  • 1/2 tsp Baking Powder


  • Preheat oven to 350 degrees Fahrenheit
  • In mixer, beat together your peanut butter with egg, vanilla and butter until creamy.
  • Add in sugar and mix well until the sugar is dissolved (about 3-5 minutes on medium speed). In the meantime sift together flour and baking powder.
  • Add in your flour mixture as well as the oats and (on low speed) mix until just combined.
  • Using a teaspoon (or cookie scoop) drop by spoonful onto your baking sheet.
  • Bake on middle rack for 10-11 minutes (until they are JUST browning around the edge, this keeps them chewy!)
  • Remove from oven, allow to cool and enjoy!

Step-by-step photos for oatmeal peanut butter cookies

Cookie Batter step one

Once your  peanut butter, egg and vanilla have mixed you will be left with a batter that is shiny and thick. You want to make sure that the egg is mixed throughout the peanut butter before moving on to the next step.

Cookie dough step 2 with sugar

Once you add in the sugar and mix to fully dissolve you will have a batter that is more fluffy and pale in color, it almost resembles a whipped peanut butter at this point. Be sure to scrape down the sides of your bowl before adding in the flour mixture with oats in your next step.

Oatmeal Peanut Butter Dough in Kitchen Aid bowl

Your final mix in of flour and oats will leave you with a wonderfully thick cookie dough that is easily held together with a gentle pres. The thick consistency is key to having a  cookie that rises and stays chewy in the center.

Cookie Dough Balls on cookie tray before baking

Using a teaspoon you want to gently shape the dough into small rounds and place about 1.5″ apart on your cookie tray to ensure they don’t touch when baking.