Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If chocolate and peanut butter is a combo you enjoy, this recipe is for you! Roasted peanuts add just enough crunch to take these cookies to the next level.

Marsha Johnson, Montgomery, Alabama
Recipe by Southern Living May 2004

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Yield:
Makes 28 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine flour and next 4 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.

  • Double Chocolate Chunk-Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.

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