Peanut Butter Chocolate Chunk Cookies - Ina's Garden

I have been excited about the Indian Summer choice for our theme, this week.  I was sure, I would make a light soup for this time of year.  Soon, it will be a full-fledged soup season but in between, I look for lighter soups.

As, I am sure you have noticed, there is no soup here.  Rather, there are some delicious cookies.  Since, I bake for the troops, as many months, as possible, the end of the month means cookie baking and that is first on my list.  I have baked about five different cookies so far.  I usually aim for a variety of 7 kinds.  I think, my last one will be snickerdoodles.  

When, I pulled out Ina's recipes, I shifted gears and looked for cookies instead of soup.  I found a delicious ginger cookie and these favorites.  I had to go with these,  They were easy to make and I have two tremendous plates filled with them.  I bet, there are about  72 cookies.  This morning, I made flourless chocolate brownie cookies which were the best cookie, so far but the recipe did not make as many and I keep looking at them, slapping my hand, not to take another one.  Now, I have two great cookies, calling my name.

Peanut Butter Chocolate Chunk Cookies - Ina Garten


  • 1/2 pound margarine at room temperature
  • 1-1/2 cups light brown sugar, packed
  • 2/3 cup granulated sugar
  • 2 extra-large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup good smooth peanut butter
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 pound good semisweet chocolate chunks

Preheat oven to 350 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. 

Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a teaspoon cookie scoop or a rounded teaspoon.. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. 

Bake for 12 minutes (the cookies will seem underdone??????). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.                

Meet your hostesses.
Louanne of Louanne’s Kitchen
Yummy Chunklet
We welcome you to join us by linking up with any Ina Garten recipe and then you too can enter the INA'S GARDEN


  1. I love peanut butter anything...and if anyone has a rock star PB cookie recipe, it's Ina! These look great!

  2. Yum! I just made peanut butter cookies, but I'll have to try your recipe and compare!

  3. Oh boy, Chaya, I want to dig into that platter right now!! :-) A big glass of milk, your cookies, and a great movie, and I'd be a happy camper. :-)

  4. thanks for sharing the recipe :-) dropping by from Weekday Potluck!

  5. Peanut butter, chocolate and Ina Garten? Can't go wrong with that :D And I would choose cookies over soup too--wish I'd had that in mind when participating this month, haha.

  6. Oh these sound so good! My family and I love the chocolate/peanut butter combination, but then again, I don't know anyone who doesn't! Thank you for sharing these yummy cookies.

  7. my kids love cookies but my little girl is allergy with peanut, visiting from YS, hope you can visit me back


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