I followed the recipe and enjoyed the cookie, but I would definitely make some of the suggested changes. First, the cinnamon does nothing for the cookie. Second, I halved the peanuts but on second thought, I would leave them whole next time. You have a hard time telling the chunky peanut butter from the peanuts otherwise. You need something to stand up the chunks of chocolate. We also much preferred the regular recipe to the one adding the cocoa. There was more contrast in flavor in the regular recipe and make for a better tasting cookie. I would also try not to overbake them. I'm not a huge fan of cruncy cookies and these tended to overbake quickly. I will make them again.
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.
Yield: Makes 28 cookies
- 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
- 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.
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