Sweet and Salty Peanut Chocolate Chunk Cookies

Sweet and Salty Peanut Chocolate Chunk Cookies Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut you like in place of peanuts.


38 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 35 %
Fat 2.4 g
Satfat 1.2 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 0.9 g
Carbohydrate 9.2 g
Fiber 0.3 g
Cholesterol 9 mg
Iron 0.3 mg
Sodium 48 mg
Calcium 9 mg


1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Cooking spray


Preheat oven to 350°.

Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.

Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Jackie Mills, R.D.,

Cooking Light

March 2007
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