How to Make Peanut Butter Chocolate Chunk Cookies

Chewy peanut butter chocolate chunk cookies loaded with melty milk chocolate candy bar pieces.
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Full Printable Recipe: https://sugarspunrun.com/peanut-butter-chocolate-chunk-cookies/

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Ingredients

10 Tablespoons unsalted butter softened (140g)
2/3 cup brown sugar, firmly packed light or dark (135g)
1/4 cup granulated sugar (50g)
1/2 cup creamy peanut butter¹ (140g)
1 large egg
1 large egg yolk
1/2 teasoon vanilla extract
1 1/2 cups all-purpose flour (185g)
1 Tablespoon cornstarch (cornflour in the UK)
3/4 teaspoon baking soda
3/4 teaspoon salt
8 oz milk chocolate bars, coarsely chopped (I used 5 Hershey bars)

Instructions
Combine butter, sugars, and peanut butter in a large bowl and use an electric mixer (you can use a stand mixer instead) to beat until creamy and well-combined.
Add egg, egg yolk, and vanilla extract and stir well.
In separate, medium-sized bowl, whisk together flour, cornstarch, baking soda and salt.
Gradually, with mixer on low speed, stir flour mixture into peanut butter mixture, pausing occasionally to scrape down sides of bowl.
Use a spatula to stir in chocolate pieces.
Cover cookie dough with plastic wrap and transfer to refrigerator. Chill for at least 30 minutes.
Once dough is almost finished chilling, preheat oven to 350F/175C. Line cookie sheets with parchment paper and set aside.
Once cookie dough has chilled and oven has preheated, remove dough from fridge and scoop cookie dough into roughly 1 1/2 Tablespoon-sized balls. If desired, gently roll into balls between your palms and then place onto prepared cookie sheets.²
Place cookies at least 1 1/2 inch apart on prepared baking sheets and bake for about 12 minutes.
Allow cookies to cool completely on baking sheet before serving.

Notes
¹I don't recommend using a "natural" peanut butter (the kind that separates and you need to stir before using).
²The cookies don't need to be rolled, this just makes them look neater and more uniform.

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