Sweet and Salty Peanut Chocolate Chunk Cookies

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.

Yield: 38 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 35%
  • Fat: 2.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 9.2g
  • Fiber: 0.3g
  • Cholesterol: 9mg
  • Iron: 0.3mg
  • Sodium: 48mg
  • Calcium: 9mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
  4. 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.
  5. 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.
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