Picture warm, nutty aromas curling through the kitchen as buttery dough turns golden at the edges, studded with glossy pools of semisweet chocolate and flecks of roasted peanuts.
Imagine the first bite: tender center, crisp rim, a toasty-salty crunch that melts into cocoa richness—pure, hand‑held comfort.
These cookies matter to me because they’ve become our family’s pause button: a small, sweet ritual that says “you’re home” even on the longest days.
They’re quick enough for busy weeknights, charming at Sunday suppers, and perfect for bake sales, lunchbox surprises, or a last‑minute coffee date.
Once, after a rain‑soaked soccer practice and frayed tempers, a warm tray of these brought the room from chatter to quiet smiles in minutes—problem solved, one chewy bite at a time.
You’ll need simple pantry staples, a couple of bowls, and about half an hour.
I’ll walk you through every step for fail‑proof results. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor from peanut butter, chocolate chips, and peanuts
- Stays chewy inside with crisp, golden edges
- Mixes up fast with simple pantry staples
- Bakes reliably in just about 10–12 minutes
- Freezes beautifully as dough balls or baked cookies
Ingredients
- 1/2 cup unsalted butter, softened — brings rich flavor; use good-quality butter
- 1/2 cup creamy peanut butter, room temperature — classic taste; stir well if natural
- 3/4 cup granulated sugar — balances peanut and chocolate; fine granules dissolve well
- 1/2 cup light brown sugar, packed — adds moisture and chew; fresh, soft sugar
- 1 large egg, room temperature — binds dough; fresher eggs whip better
- 1 teaspoon vanilla extract — boosts aroma; pure extract preferred
- 1 cup all-purpose flour — structure; fluff and level for accuracy
- 1/2 teaspoon baking soda — lift and spread; check it’s fresh
- 1/4 teaspoon baking powder — extra rise; avoid clumps
- 1/4 teaspoon fine salt — sharpens sweetness; adjust if using salted butter
- 1 cup semisweet chocolate chips — balanced sweetness; quality chips melt better
- 1/2 cup roasted peanuts, chopped — crunch; choose unsalted to control salt
- 2 tablespoons milk, optional — add only if dough seems dry
- 2 tablespoons granulated sugar, for rolling, optional — light sparkle and crackle
Step-by-Step Method
Cream the Fats and Sugars
Beat softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Start on medium speed, then increase slightly for 1–2 minutes. Scrape the bowl to guarantee even mixing.
Proper creaming traps air, helping cookies rise and bake evenly. Stop when the mixture looks pale and smooth with no visible sugar granules.
Incorporate Egg and Vanilla
Add the egg and vanilla extract to the creamed mixture. Beat until fully combined and glossy. Scrape down the sides and bottom of the bowl to catch any unmixed bits.
Avoid overmixing once combined. The batter should look cohesive and slightly looser after the egg is incorporated.
Whisk Dry Ingredients Separately
In a clean bowl, whisk together flour, baking soda, baking powder, and salt. Break up any lumps to guarantee even distribution.
This prevents pockets of leavening and creates a uniform crumb. Keep the dry mix airy by whisking briefly. Set aside near your mixer for easy incorporation.
Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms. Stop as soon as no dry flour streaks remain.
If the dough seems crumbly or dry, drizzle in milk a tablespoon at a time. Aim for a soft, scoopable consistency without becoming sticky.
Fold in Mix-Ins
Gently fold in semisweet chocolate chips and chopped roasted peanuts. Use a rubber spatula to distribute evenly without overworking the dough.
Fold with broad, sweeping motions. Guarantee each scoop will contain chips and nuts. Overmixing can toughen the cookies and break the nuts into crumbs.
Portion and Roll
Scoop 1.5-tablespoon portions using a cookie scoop for uniform size. Roll each portion into a smooth ball between your palms.
Optionally, roll the balls in granulated sugar for a sparkly crust. Keep sizes consistent for even baking. Place the rolled dough on a plate as you work.
Arrange and Flatten
Line baking sheets with parchment paper. Space dough balls 2 inches apart to allow spread.
Gently flatten the tops with your fingertips to about three-quarters height. Don’t press too thin. This encourages even baking and an attractive, slightly crinkled surface after the oven.
Bake Until Just Set
Preheat to 350°F (175°C). Bake for 10–12 minutes. Look for set edges and slightly underdone centers.
Rotate sheets halfway if your oven bakes unevenly. Avoid overbaking to maintain a chewy texture. The cookies will continue to cook on the hot sheet after removal.
Cool and Set
Let cookies cool on the baking sheets for 5 minutes to firm up. Transfer carefully to a cooling rack using a spatula.
Allow to rest an additional 10 minutes before serving. This short rest sets the structure, balances moisture, and preserves chewiness. Enjoy warm or at room temperature.
Ingredient Swaps
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend; add 1–2 teaspoons milk if dough seems drier.
- Dairy-free/vegan: Use vegan butter and dairy-free chocolate chips; for egg, swap 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min).
Check sugar is vegan if needed.
- Nut-free: Replace peanut butter with sunflower seed butter and peanuts with toasted pumpkin seeds; note cookies may green slightly from chlorophyll—harmless.
- Lower sugar: Reduce granulated sugar by 2–3 tablespoons; use 60–70% dark chocolate to balance sweetness.
- Budget/regional: Use chunky peanut butter in place of creamy (skip chopped peanuts), or replace peanuts with roasted local nuts/seeds (cashews, almonds, sesame).
- Flavor swaps: Try milk or dark chocolate, or replace chips with chopped chocolate; add 1/2 teaspoon cinnamon or espresso powder for depth.
- Salted butter: Use salted butter and reduce added salt to a pinch.
You Must Know
Doneness • Pull trays when edges are set and centers look glossy and puffed with tiny surface cracks; they’ll deflate as they cool. Overly matte centers = a drier crumb. Target: 10–12 minutes, rotate at 8 if browning unevenly.
Troubleshoot • If cookies spread into thin puddles, chill scooped dough 20–30 minutes and reduce milk to 0–1 tsp; natural PB or warm kitchens loosen dough. Visual cue: firmer, cooler dough scoops that hold a rounded dome.
Flavor Boost • Toast peanuts 6–8 minutes at 350°F until fragrant and lightly darkened, then cool before chopping; boosts nuttiness and crunch. Optional: finish warm cookies with a 1–2 pinch flaky salt per tray for contrast.
Scale • For bakery-size cookies, portion 3 tablespoons (about 55–60 g) and extend time to 12–14 minutes; for minis, 1 tablespoon (about 18–20 g) at 8–9 minutes. Keep 2 inches spacing; larger cookies need 3 inches.
Make-Ahead • Portion and freeze dough balls on a sheet until solid (2–3 hours), then bag. Bake from frozen at 350°F adding 1–2 minutes; look for set rims and slightly underdone centers. Keeps quality ~2 months.
Serving Tips
- Serve warm with cold milk or a scoop of vanilla ice cream.
- Drizzle melted chocolate and sprinkle extra chopped peanuts on top.
- Pair with coffee or hot cocoa; add a pinch of flaky salt.
- Plate alongside fresh berries for a sweet-salty contrast.
- Make ice cream sandwiches using two cookies and softened ice cream.
Storage & Make-Ahead
Store cookies airtight at room temperature 3–4 days or refrigerated up to 1 week.
For make-ahead, chill dough 24–48 hours for deeper flavor.
Freeze dough balls or baked cookies up to 2 months.
Bake dough from frozen, adding 1–2 minutes.
Thaw baked cookies at room temperature before serving.
Reheating
Reheat gently: microwave one cookie 8–12 seconds.
Oven at 300°F for 4–6 minutes on a sheet.
Stovetop skillet on low, covered, 1–2 minutes per side to refresh crispness.
State Fair Bake-Off Favorite
Some years, I can almost hear the midway hush when these Chocolate Peanut Cookies hit the judges’ table—buttery edges crackle, peanutty warmth rises, and pools of glossy chocolate wink under a sparkle of sugar.
I bake them fair-style: modest size, even spread, and just-set centers that promise a chewy bite. I cream the butters until light, then keep a gentle hand—overmixing dulls that ribboned crumb judges love.
A quick roll in sugar gives carnival shimmer; a light finger press keeps tops from doming. I pull them when the centers still look tender, let them breathe on the sheet, then cool to a soft snap.
Chopped roasted peanuts add crunch, chips melt into ribbons, and every bite tastes like blue-ribbon applause.
Final Thoughts
Ready to bake a batch? Give these Chocolate Peanut Cookies a try as written, or tweak them with your favorite chocolate, a pinch of sea salt on top, or a crisscross fork pattern for a nostalgic twist!
Frequently Asked Questions
Can I Make These Cookies Gluten-Free Without Compromising Texture?
Yes. I swap in a 1:1 gluten-free flour blend with xanthan gum, then chill the dough 30 minutes. The cookies bake tender and chewy, edges lightly crisp, with warm peanut aroma and pockets of melty chocolate.
How Do I Prevent Cookies From Spreading Too Much?
Chill the dough 20–30 minutes, use room‑temperature butter, and avoid overmixing. Bake on cool, parchment-lined sheets. Measure flour accurately. Scoop tall mounds. I promise—your cookies will hold their shape, edges crinkly, centers plush and softly set.
What Altitude Adjustments Should I Use for Baking?
At high altitude, I raise oven to 365°F, add 1–2 tablespoons flour, reduce sugar by 1 tablespoon, slightly increase liquid, and bake shorter. I watch edges set—golden halos forming—while aromas bloom, then cool swiftly.
Are There Egg-Free Options That Still Yield Chewy Cookies?
Yes—use a flax egg or aquafaba. I whisk 1 tablespoon ground flax with 3 tablespoons water, or 3 tablespoons aquafaba, then fold it in. The dough smells nutty, bakes glossy, and cools into beautifully chewy cookies.
Can I Reduce Sugar Without Affecting Structure?
Yes, but only modestly. I’d cut sugar by 20–25% and add 1–2 tablespoons milk. I watch dough feel: soft, scoopable, lightly tacky. Cookies bake with tender chew, golden edges, and deep roasted aromas.
Chocolate Peanut Cookies
Equipment
- 2 Baking sheet
- 1 Parchment paper roll
- 2 Mixing bowl
- 1 handheld mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cookie scoop 1.5 tablespoon
- 1 Cooling rack
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup semisweet chocolate chips
- 1/2 cup roasted peanuts chopped
- 2 tablespoon milk optional, as needed
- 2 tablespoon granulated sugar for rolling, optional
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Whisk the egg and vanilla into the creamed mixture until smooth.
- In a separate bowl whisk the flour, baking soda, baking powder, and salt until combined.
- Add the dry ingredients to the wet ingredients and mix just until a soft dough forms, adding milk only if the dough seems dry.
- Fold in the chocolate chips and chopped peanuts until evenly distributed.
- Scoop 1.5-tablespoon portions of dough, roll into balls, and optionally roll in granulated sugar.
- Arrange dough balls 2 inches apart on the prepared baking sheets and gently flatten the tops slightly with your fingers.
- Bake for 10–12 minutes until edges are set and centers look slightly underdone.
- Cool on the sheets for 5 minutes, then transfer to a cooling rack to rest for 10 minutes before serving.
Notes
