Photo: Becky Luigart-Stayner; Styling: Cindy Barr
38 cookies (serving size: 1 cookie)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Great recipe for first time bakers.

December 21, 2015
This recipe was ridiculously easy. My cookies came out perfect. I blitz the peanuts however and then added them to the mix, so the dough was a lot easier to make little balls with. Plus I also added white chocolate chips to my milk chocolate chips and used self-raising-flour which made it sooooo much easier! The sea salt added a delicious zing! Perfect recipe!

Caryn2009's Review

June 07, 2014

Ilikebaking's Review

March 22, 2014
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's Review

August 25, 2013
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.

jordii's Review

April 19, 2013
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.

Rohanchinnu's Review

April 16, 2013

julie64's Review

December 06, 2012
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's Review

August 14, 2012
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's Review

June 20, 2012
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.

Capellla's Review

January 19, 2012
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.