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Chocolate Chunk-Peanut Cookies

Southern Living
Chocolate Chunk-Peanut Cookies
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Worthy of a Special Occasion

Yield: Makes 28 cookies

Ingredients

  • 1/2  cup  butter, softened
  • 1/2  cup  shortening
  • 1  cup  chunky peanut butter
  • 1  cup  granulated sugar
  • 1  cup  firmly packed brown sugar
  • 2  large eggs
  • 2 1/2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking soda
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1  teaspoon  ground cinnamon
  • 1  cup  unsalted dry-roasted peanuts
  • 1  (11.5-ounce) bag chocolate chunks

Preparation

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.

Combine flour and next 4 ingredients. Add to butter mixture, beating well.

Stir in peanuts and chocolate chunks.

Shape dough into 2-inch balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets.

Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Double Chocolate Chunk-Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.

Marsha Johnson, Montgomery, Alabama, Southern Living, MAY 2004

Member Ratings and Reviews

5 stars
midymo from An Unknown Location
These cookies, with a couple changes were excellent! I added 1 tsp vanilla and altered the size of the cookies - I made them smaller and baked them for 7.5 minutes at 400 degrees. Enjoy!01/10/10

5 stars
JillC
Good cookies, but 12 minutes at 375 degrees is much too long, they burned on the bottom.12/01/07