Double Chocolate Chunk-Peanut Cookies

Peanut butter cookies get a boost with lots of peanuts, chocolate chunks, and cinnamon.


Makes 4 dozen

Recipe from

Southern Living Cooking School

Recipe Time

Prep: 20 Minutes
Bake: 14 Minutes
Cool: 2 Minutes


1 cup vegetable shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup dry-roasted peanuts
1 (10-oz.) bag dark chocolate chunks


Beat shortening at medium speed with an electric mixer until creamy; add peanut butter and sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Whisk together flour and next 4 ingredients in a small bowl. Gradually add to butter mixture, beating well. Stir in 1 cup peanuts and chocolate chunks.

Shape dough into 2-inch balls (about 2 tablespoons dough each). Place on ungreased baking sheets, and flatten slightly.

Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to a wire rack.


Store extra cookies in an airtight container up to one week or freeze up to three weeks.