Subscribe Now


Chocolate Peanut Cookies Recipe:

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1/4 cup (50 grams) light brown sugar (firmly packed)

1 teaspoon (4 grams) pure vanilla extract

3 tablespoons (40 grams) milk (whole or reduced fat), at room temperature

1 large egg (50 grams out of shell), at room temperature

1/3 cup (35 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1/8 teaspoon baking soda

1/4 teaspoon salt

1 cup (130 grams) all-purpose flour

1/2 cup (75 grams) chopped roasted peanuts (salted or unsalted)

Printer Friendly Page



Chocolate Peanut Cookies: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and a little fluffy. Scrape down the sides and bottom of the bowl as needed. Add the sugars, vanilla extract, milk, egg, unsweetened cocoa powder, baking soda, salt, and half the flour, and beat until incorporated. Add the rest of the flour and peanuts and beat until combined.

Drop about one tablespoon (20 grams) (can use a cookie scoop) of batter onto your baking sheet, spacing about 3 inches (7.5 cm) apart. Bake about 8 to 10 minutes, or just until the cookies are set at the edges but still soft in the centers. Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack. Let the cookies cool for about 3 to 5 minutes on the pan before removing to a wire rack to finish cooling.

Makes about 24 cookies.


Chocolate Peanut Cookies are perfect for the cookie jar. Soft and chewy with a buttery mild chocolate flavor, the addition of chopped peanuts adds a nice crunch. Lovely with a glass of cold milk.

This recipe is adapted from a Better Homes and Garden Cookbook from the 1980s. They are a simple drop cookie. The batter is easily made and then you simply 'drop' the batter by spoonfuls (or use a cookie scoop) onto your baking sheet. This recipe is very adaptable. For example, you could add 1/2 cup (85 grams) of semisweet, white, milk, or bittersweet chocolate chips if you want more chocolate flavor. Or you could replace the peanuts with your favorite chopped nuts. And you could even make them vanilla flavored, by leaving out the unsweetened cocoa powder, milk, and chopped peanuts.

A few notes on ingredients. I use unsalted butter as I like the flavor plus I can control the amount of salt in the recipe. However, you can use salted butter, just leave out the salt in the recipe. You can use either regular unsweetened or Dutch processed cocoa powder. For the roasted peanuts you can use salted or unsalted or even dry roasted.