Yield
Makes 28 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.

How to Make It

Step 1

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.

Step 2

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

Step 3

Stir in peanuts and chocolate chunks.

Step 4

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

Step 5

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.

Step 6

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

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