Chocolate and peanut butter sitting in a tree...

Can I confess my love for peanut butter? Creamy, chunky, organic or not, I don’t care: I love my peanut butter all the same. My love for peanut butter wasn’t always this obsessive. I started out as your typical peanut butter and jelly girl. Maybe an occasional ants-on-a-log in preschool. Slowly I graduated to Reese’s cups (and what a glorious graduation that was). But what spurred my borderline Fatal Attraction for this gooey, creamy, sticky substance? Summer camp.

Yes, that’s right. Summer camp, she says? What’s summer camp got to do with peanut butter? What’s summer camp got to do with food? Well, let me tell you, my friend, when your meal choice comes down to water-logged noodles or a peanut butter sandwich, you take the sandwich. On Fried Chicken Sundays, when that chicken doesn’t look quite like chicken, you take the sandwich. And when you’re meal has the word “surprise” in it—that’s right—you go for the sandwich.

So that was how the peanut butter obsession started. From there, I realized the potential of this so-called butter of peanuts. Oh, let me expound upon its glory: you can eat peanut butter in oatmeal, on apples, on fudgesicles, on waffles, on “brownies” (aka, those horrible, dry, cakey concoctions the Mess Hall called brownies), on carrots and celery, on cookies, on bread, on a spoon, from your fingers. The list goes on. Peanut butter’s versatility is rivaled only by that of ranch dressing (which goes well on salads, bread, pizza, pasta, lasagna, tomato soup, hash browns, baked potatoes, turkey sausage, sandwiches, eggs, and more, but I digress). My camp dining experience was drenched in ranch dressing and smothered with peanut butter. Appetizing, right? (Sarah Phillips, back me up on this, okay?)

Alas, the point of this post is not to convince you of my weird eating habits or unhealthy obsessions with peanut butter and ranch. The point is to celebrate one of peanut butter’s best partners: chocolate! These chocolate chocolate chunk peanut butter chip cookies are comfort food on a plate. They’re not overly rich and chocolatey, but the chocolate chunks give them some depth. The peanut butter chips add that sweet, melty creaminess that all cookies should have. The cinnamon in the cookie really shines through and makes this cookie even more of a homey treat. These are the type of cookies that beg you to eat more than one. They’re soft and chewy, chocolate and peanut buttery, and overall delicious!

Chocolate Chocolate Chunk Peanut Butter Cookies

1 ½ cups bread flour
½ cup AP flour
1 cup unsweetened cocoa powder (not Dutch processed)
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
½ cup brown sugar
½ cup chocolate chips, melted
1 cup (2 sticks) of butter, softened
2 eggs
2 tsp vanilla
1 cup chocolate chunks (I used dark chocolate)
1 bag (approx. 2 cups) peanut butter chips


1. Sift flours, cocoa, cinnamon, baking powder, baking soda, and salt together. Set aside.

2. Cream sugars, melted chocolate, and butter together until smooth. Beat in eggs, one at a time, until just combined. Stir in vanilla.

3. Add flour mixture in three parts, mixing until just combined.


4. Fold in chocolate chunks and peanut butter chips. Refrigerate dough for at least 30 minutes.

5. Preheat oven to 350. Bake cookies approximately 10 minutes.


Makes about 36 cookies.