Double Peanut Chunk Cookies

Double Peanut Chunk Cookies
Servings: 16 Yield: 16 large cookies Prep 20 mins Bake 325°F 22 mins


  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsalted peanuts, chopped
  • 1/2 of a 12-ounce bag Reese's Dark Chocolate Peanut Butter Cups Miniatures, coarsely chopped

Make It

1. Heat oven to 325 degrees .

2. In a large bowl, whisk together the flour, baking soda and salt. Set aside.

3. In another large bowl, beat butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. On low speed beat in the fl our mixture until just blended and a dough forms. Stir in the peanuts and chopped chocolate cups.

4. Using a 1/4-cup ice cream scoop or measuring cup, drop dough in slightly rounded mounds onto ungreased cookie sheets, about 3 inches apart.

5. Bake at 325 degrees for 22 minutes or until crispy around the edges and slightly golden. Place baking sheet on cooling rack for 3 minutes. Remove cookies to rack to cool completely.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 374, Fat, total (g): 20, chol. (mg): 57, sat. fat (g): 9, carb. (g): 45, fiber (g): 2, pro. (g): 6, sodium (mg): 196, Percent Daily Values are based on a 2,000 calorie diet.