Sweet and Salty Peanut Chocolate Chunk Cookies

  • Amerylla Posted: 03/22/09
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    These are fantastic! I used bread flour rather than all purpose and the cookies didn't spread but came out perfect. They are lightly crispy on the outside and chewy in the middle. The crunch of a grain of salt is absolutely perfect to off set the sweet. This is most definitely a keeper recipe!

  • swimkev Posted: 09/01/09
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    I measured everything very carefully and used toasted almonds instead of peanuts after reading the reviews. Though these cookies had excellent flavor, mine also came out super flat. I think the trick is to make them really small - it says teaspoon size and the ones I made that small were prettier. I will give these another try, making them all small next time.

  • TeresaMichelsen Posted: 12/24/09
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    Yum. Totally excellent. 'nuff said :D

  • Jennifer101 Posted: 03/15/09
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    WOW! These are GREAT! They did not turn out flat. Love the sweet and salty combo with the crisp outside and soft inside. These are a definate keeper!

  • NutsinNormal Posted: 10/06/09
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    This is the best cookie I've had in a long time. I followed the recipe exactly (well, except that I doubled it), keeping in mind other raters' advice to keep the cookies small. They were definitely a little bit thin and fragile, but the texture was chewy and gratifying. The flavor was surprisingly different-- chocolate chip cookies for adults. I'm so glad I doubled the recipe! An uncontested 5 stars...

  • HiloFoodie Posted: 12/11/10
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    Wow - these are good! I took the advice of a couple of reviewers - 1. doubled the nuts/choc chips 2. 1/2'd the sugars 3. doubled the recipe Delicious!

  • ElaineMAbel Posted: 02/22/11
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    I tried this recipe for something different and also due to the outstanding reviews, but was extrememly disappointed with the outcome. Take out the peanuts and it is edible, like a very unsweet chocolate chip cookie then. Might take reader suggestion and try almonds instead.

  • ItalianCook79 Posted: 07/25/09
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    Mmm...these are truly delicious. The first time I made them they burnt 10 min. in my oven. The second time was a winner. I didn't cook them as long and had to keep a sharp eye on them, because they tend to burn quickly. The result was a delicious soft on the inside cookie. I love the idea of the course salt. Very special. Highly recommend this recipe. And I am guilty of eating this raw cookie dough!

  • TaniaMelania Posted: 08/05/10
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    Loved these so much!! If you're a fan of the ever-so-popular peanut-chocolate mix - you will love these! Th salt is key so don't forget it! I'm so happy they're on the light side :)

  • steponme Posted: 02/02/11
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    A nice change from the ordinary choc. chip cookie. The course ground sea salt makes the cookie, don't skip it or use a sub.

  • Susan58 Posted: 09/05/10
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    These are super easy and delicious however my recipe only made 18! they would've been teeny tiny otherwise. I subbed the sugars using IDEAL brown and white sugars - which cut calories a lot - and they were amazing!

  • MiniLaura Posted: 06/02/11
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    A fabulous cookie! The salty flavor in it is very subtle, so I think I'll add more salt next time because I love salty/sweet combinations. I tried sprinkling some salt on the unbaked cookies, but that turned out to be too salty. I used a small cookie scoop to dish out the dough and made 37 cookies. (Yes, they were small, but they are only 61 Calories each!) The cookies are not flat, though they are fairly crisp on the outside. I took them out of the oven when they were just barely starting to brown. They are, in fact, quite lovely looking.

  • Sue0601 Posted: 10/08/11
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    These came out really flat. Otherwise they were OK. I used my #40 portion scoop and got 18. They must be really small to get 38 cookies. And if that's the case, I don't think that most people will follow the serving size of 1 cookie.

  • NatesMama Posted: 12/02/11
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    I was really excited about this. I saw the reviewers who said that their cookies came out flat, but I chalked it up to human error. But, my cookies came out flat on three separate tries. I made sure I had fresh baking soda and powder. I even tried refrigerating the dough first. I double and triple-checked that I was following the recipe correctly. It just didn't work. They tasted good, but looked really weird and were crisp when cool - not what I was looking for. I eventually ended up making good old tollhouse cookies, with chopped almonds and sea salt, and it worked great. I have no idea what happened with the original recipe here but it just did not work for me.

  • siennasmamma Posted: 01/16/12
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    I make these all the time, with great results -I've never had them come out flat? and when stored in an airtight container, last a week or more. The only thing I do different than the recipe -is the chopped peanuts. I put them in my coffee grinder (in lue of pulling out the food processor) -so I get a whole range of peanut sizes, from a "powder" to large chunks. I also don't blend the flour with the other dry ingredients. And I only bake for 8 mins. They come out great -much requested for parties :-)

  • Capellla Posted: 01/19/12
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    I really loved this recipe. I added a about tablespoon of peanut butter to the batter to make it more peanut-y. I think next time I might even add a little more, although the amount I did add gave it a nice subtle flavor. Also, the sea salt was may favorite part, but it didn't steal the show. I think I'll add 50% more sea salt next time just because I like the sea salt to have a more obvious flavor. My cookies turned out flatter than expected, like the other reviewers, but not in a bad way. They were moist and flavorful. I will definitely make these again.

  • jordii Posted: 04/19/13
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    I just made these for the first time. I used almonds and had to bake them for 10 minutes and they are crispy on the outside and chewy in the centre; just the way I like them. I used almonds instead of peanuts. I also doubled the chocolate chips.

  • julie64 Posted: 12/06/12
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    I have mixed feelings about these cookies. I doubled the recipe (because, honestly, how long will 20-30 cookies last?) and subbed in half of the flour with bread flour. While the cookies were still somewhat flat, they weren't terrible. However, I could not taste the sea salt at all. Not sure why. But since I don't care for peanut butter cookies and my family does, this was a nice compromise. If I make again, I may cut back on the sugar and butter a bit.

  • becca78 Posted: 08/14/12
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    I made these today. Doubled the recipe. I used 1 1/2 c. AP flour and 1/2 c. of bread flour. Generous 2/3's c. of chocolate chips., 6 T. butter, 2 T. peanut butter. Dropped with a Tablespoon scoop. Baked about 11 min. Mine were not runny at all. Baked up very nice. Love the sea salt in them. Made about 60 cookies.

  • EllenJohansen Posted: 06/20/12
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    I love these cookies. Everyone I have baked them for rave about them. Especially my son-in-law. They are wonderful for anyone on a diet. Weight Watchers Plus Points equals 2 for one cookie. Not bad.

  • Ilikebaking Posted: 03/22/14
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    I used pecans and added some peanut butter chips. Otherwise, same recipe. I got 36 cookies out of it. They were crispy and the ones that weren't flat ended up with craters in them. They're VERY sweet. I like them, but I won't be making them again.

  • stimply Posted: 08/25/13
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    This needs more of the peanuts and the chocolate chips. I won't be rushing to make these again. Would rather find a recipe that has a peanut butter base for the dough. BUT I took these to a work party and got a lot of compliments on them.

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