Peanut Chocolate Cookies

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With nuts and chocolate, these peanut chocolate cookies are salty and sweet. They’re golden brown, soft in the middle and chewy at the edges.

Peanut Chocolate Cookies

I bake a lot of cookies to the point that I have to control the urge.

When I was on the way home from the office one night earlier this week, my mind was dreaming of flour and measuring cups.

No surprise, baking didn’t happen that evening, but I found another time to make a mess in the kitchen.

Whipping up a batch of cookies is my kind of relaxation.

A friend told me I should try these peanut chocolate cookies because she knows my love for all things salty and sweet.

While making them I discovered a food styling trick.

To get those perfectly placed nuts and chips, I pressed a few extra ones into the cookies halfway through baking.

They ended up tasting and looking like my ideal cookie.  

Peanut Chocolate Cookies

Peanut Chocolate Cookies

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Prep: 25 minutes
Cook: 15 minutes
Chilling Time: 8 hours
Total: 8 hours 40 minutes
Servings: 20 cookies
With nuts and chocolate, these peanut chocolate cookies are salty and sweet. They’re golden brown, soft in the middle and chewy at the edges.


  • 6 ounces unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup salted peanuts


  • Melt the butter and let it cool for 5 minutes. In a large bowl, use an electric mixer to combine the butter and both sugars. Beat in the vanilla and eggs.
  • In a medium bowl, stir together the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients followed by the chocolate chips and peanuts. Cover the bowl with plastic wrap and let the dough chill in the fridge overnight.
  • Preheat the oven to 350 degrees F. Scoop the dough by the scant 1/4-cup-full, roll into a ball and place on the sheet pan about 2 inches apart. Bake until the cookies are golden brown at the edges but still chewy in the middle, about 15 minutes. Let the cookies sit on the sheet pan for 3 minutes before transferring them to a wire rack to cool.
  • Store in an airtight container.


Adapted from Nigella Lawson


Calories: 235kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 135mg | Fiber: 1g | Sugar: 19g | Vitamin A: 241IU | Calcium: 39mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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  1. They look so good. Their a nice change from the normal peanut butter, thanks for the idea