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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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 teaspoon 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
00:00 Introduction
00:30 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.
01:25 Add egg, egg yolk, and vanilla extract and stir well.
02:00 In separate, medium-sized bowl, whisk together flour, cornstarch, baking soda and salt.
02:42 Gradually, with mixer on low speed, stir flour mixture into peanut butter mixture, pausing occasionally to scrape down sides of bowl.
03:00 Use a spatula to stir in chocolate pieces.
03:47 Cover cookie dough with plastic wrap and transfer to refrigerator. Chill for at least 30 minutes.
04:13 Once dough is almost finished chilling, preheat oven to 350F/175C. Line cookie sheets with parchment paper and set aside.
04:20 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
04:53 Place cookies at least 1 1/2 inch apart on prepared baking sheets and bake for about 12 minutes.
05:18 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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