Double Chocolate Chunk Peanut Cookies

Total Time
35mins
Prep
20 mins
Cook
15 mins

From Southern Living magazine, these are mouth watering good! To have cookies for guests, freeze dough in an airtight container up to 1 month. They will love the combination of peanut butter, peanuts, and chocolate chunks!

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Ingredients

Nutrition

Directions

  1. 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.
  2. Combine flour and next 5 ingredients. Add to butter mixture, beating well.
  3. Stir in peanuts and chocolate chunks. Shape dough into 2" balls (about 2 Tbsp per cookie). Flatten slightly, and place on ungreased baking sheets.
  4. Bake at 375°F for 12-15 minutes or until lightly browned. Cool on pan 1-2 minutes; remove to wire rack to cool completely.
Most Helpful

5 5

Sharon these are so delicious! Chocolate and peanut better were made for each other! I love the addition of cinnamon, and I try to use it when I can in my every day cooking because I just think it's good for you. Made for KK's 24 Days of Cookies event!

5 5

Decadent! These really are good. I subbed chocolate chips for the chunks. My first sheet was slightly overbaked and turned a little crumbly, but the next sheets were softer, so don't overbake! These are a large cookie. Made for Christmas Cookie game at kittencalskitchen.com

5 5

Excellent! I added some semisweet chocolate chips to the batter and finished off the baked cookies with 1/2 of a peanut butter cup. These were devoured! After the first batch though, I added another 1/4 cup of flour (I also cut the recipe in 1/2 so if it were a full recipe I may have added another 1/2 cup) because I wanted a thicker cookie that retained its shape better. Both the first batch and the cookies containing the extra flour were great! I LOVED the subtle cinnamon flavor and may even kick it up slightly next time! Thanks so much Sharon!