Chocolate Chunk-Peanut Cookies

If chocolate and peanut butter is a combo you enjoy, this recipe is for you! Roasted peanuts add just enough crunch to take these cookies to the next level.

Worthy of a special occasion

Rate and Review | Read Reviews (3)

Save Recipe Add to Menu Add to Shopping List

Yield: Makes 28 cookies


Video: 100 Hot Holiday Dishes

FREE TRIAL - Recipes & More!

More From Southern Living

• Festive Holiday Apps
• Heavenly Holiday Desserts
• Best Holiday Brunch Recipes
• 6 Decadent Red Velvet Desserts
• Elegant Holiday Entrées

$ 9 ingredients on sale for ZIP 10020

Edit ZIP/Favorite Stores

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.