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Double Chocolate Chunk-Peanut Cookies

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

Southern Living Cooking School APRIL 2007

  • Yield: Makes 4 dozen
  • Prep time: 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.


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Double Chocolate Chunk-Peanut Cookies Recipe