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Double Chocolate Chunk-Peanut Cookies

Double Chocolate Chunk-Peanut Cookies

Southern Living MAY 2004

  • Yield: Makes 28 cookies

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 cups all-purpose flour
  • 1/3 cup unsweetened cocoa, sifted
  • 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 5 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.

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Double Chocolate Chunk-Peanut Cookies recipe

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