Double Chocolate Chunk Peanut Cookies

Submitted by Sharon123

"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!"

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 28 cookies

ingredients

• 118.29 ml butter, softened
• 118.29 ml shortening
• 236.59 ml chunky peanut butter
• 236.59 ml white sugar
• 236.59 ml firmly packed brown sugar
• 2 large eggs
• 473.18 ml flour
• 78.78 ml unsweetened cocoa
• 7.39 ml baking soda
• 4.92 ml baking powder
• 2.46 ml salt
• 4.92 ml ground cinnamon
• 236.59 ml unsalted dry roasted peanuts
• 326.01 g bag semisweet chocolate chunks

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.

Reviews

[FLUFFSTER]

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!

 

[Outta Here]

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

 

[Christineyy]

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!

 

[Kim127]

These are some great cookies. Peanut and chocolate in every bite and they just cry out for a glass of milk. Had them for breakfast the last two days :). DH likes a crispy cookie so the first batch I baked for 20 minutes, which was too much, they got pretty brown on the bottom. The 12-15 minutes is perfect for the kind of cookie we like. I was able to get 30 4-inch cookies out of the batter. Thanks Sharon for such a tasty treat!

 

[Nancy G.]

If you love chocolate and peanuts, this recipe is for you! Two thumbs up from my family! I made as posted except I used salted dry roasted peanuts and omitted the 1/2 teaspoon salt. It worked wonderfully. I am usually not a fan of chocolate and cinnamon flavors mixed together, but these are great and the cinnamon is not overpowering. Thanks so much for posting this keeper!