Peanut Chocolate Chip Cookies

Peanut Chocolate Chip Cookies

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Who doesn’t love a good chocolate chip cookie? Try these Peanut Chocolate Chip Cookies when you’re craving chocolate and peanuts.

What makes a cookie chewy? A few things. Using brown sugar helps to retain moisture while baking, as does butter, which has more water in it than its counterpart shortening.  Melted butter will result in the cookie spreading vs cold butter which produces a more rounded cookie. Also, using a shorter baking time will result in a chewier cookie.

Notice that this recipe uses half butter and half shortening. Cookies using all shortening tend to be softer and “taller”. If you mix shortening and butter, then you have the added taste of the butter in the recipe.

What about chocolate? Semi-sweet are my go-to chocolate chips, but I also like bittersweet chocolate chips–although they are harder to find in the grocery store. As for brands, my favorite is Ghirardelli. I love the size, taste, and the way they melt in my baked goods. 

View more Cookie Recipes Here.

Peanut Chocolate Chip Cookies

Peanut Chocolate Chip Cookies

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Course: Dessert
Cuisine: American
Keyword: Chocolate Chips, Cookies, Peanuts
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 dozen

Equipment

Baking Sheet
Silicone Baking Mat
Cooling Rack

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted peanuts
  • 1 cup bittersweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. In a large bowl, cream together shortening, margarine, and sugars. Add eggs, beating well after each. Beat in vanilla.
  • In a small bowl, combine flour, baking soda, and salt. Gradually add to creamed mixture. Stir in peanuts and chocolate chips.
  • Drop by tablespoonfuls onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for 10-12 minutes until golden brown. Cool on wire racks. Makes 3-4 dozen, depending on size.

Notes

*Please note that all of my recipes use "salted" butter. 
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