Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies Recipe
Staff Writer
McCormick

Double up on the peanut flavor in this rich chocolate cookie with peanut butter chips and chopped peanuts.

Click here to see Our 50 Best Cookie Recipes

24
Servings
244
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups flour
  • 2/3 Cups unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup butter, softened
  • 1 Cup sugar
  • 2/3 Cups firmly packed light brown sugar
  • 2 eggs
  • 2 Teaspoons vanilla extract
  • 10 Ounces peanut butter chips
  • 1 Cup chopped peanuts

Directions

Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda, and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in peanut butter chips and peanuts.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with nonstick cooking spray.

Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Nutritional Facts

Total Fat
10g
14%
Sugar
9g
10%
Saturated Fat
3g
13%
Cholesterol
7mg
2%
Carbohydrate, by difference
32g
25%
Protein
7g
15%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
22mg
2%
Fiber, total dietary
4g
16%
Folate, total
42µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
62mg
9%
Selenium, Se
4µg
7%
Sodium, Na
303mg
20%
Water
15g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.