Peanut Butter Chocolate Chunk Cookies
Rated 5.0 stars by 1 users
Enjoy this classic combination of peanut butter and chocolate. We used Ann Clark Chocolate Chunk Cookie Mix for a cookie that has a delightfully crumbly texture and an intense, decadent peanut flavor.
Ingredients
-
1 stick (¼ cup) unsalted butter, room temperature
-
¾ cup creamy peanut butter
-
1-16 ounce Ann Clark Chocolate Chunk Cookie Mix, divided
-
1 large egg, room temperature
-
⅓ cup roasted & salted peanuts, roughly chopped
Directions
Preheat 350°F. Prepare 2 large-rimmed baking sheets with parchment or bake on an ungreased baking sheet.
Cream butter and peanut butter in a stand mixer with paddle attachment or electric mixer, until smooth and lightened, about 2 minutes.
Add ½ cup dry mix from the package until combined, scraping the side as needed.
Add remaining dry mix, egg and peanuts and mix until combined, scraping the sides as needed.
Scoop evenly and roll by hand, about 24 cookies onto the prepared baking sheets (12 per sheet).
Using your fingers, or a flat-bottomed glass, flatten the dough balls onto the baking sheet before baking ensuring about ¼ inch uniformed thickness. If desired, using a fork make a classic criss-cross pattern on top of the cookie.
Place 1 sheet at a time in the preheated oven for about 16-20 minutes total, rotating the pan about halfway through.
Remove from oven and let cool completely on the tray, about 30 minutes.
Recipe Note
Notes & Tips:
- To make ahead: Make the dough and scoop the day before up to step 7. Then let come to room temperature and bake.
- These cookies are very crumbly, so try to resist eating them before they are completely cool!
Photo by Laura Kanya
