Go Back
–+ servings
chocolate peanut cookie recipe

Chocolate Peanut Cookies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 24 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

For best texture, avoid overbaking; cookies firm up as they cool and stay chewier when pulled just before fully set. If using natural peanut butter, stir thoroughly to reincorporate oils and chill the dough 20–30 minutes to reduce spread. Swap semisweet chips for dark or milk chocolate to taste, and adjust salt if using salted butter. For a crisscross pattern, skip chocolate chips, roll dough balls in sugar, and press gently with a fork before baking. Store in an airtight container for up to 4 days or freeze baked cookies or dough balls for up to 2 months.
Tried this recipe?Let us know how it was!