Desserts

Peanut Butter-Chocolate Chunk Cookies

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Peanut Butter-Chocolate Chunk Cookies recipe

photo by:kraft

These yummy peanut butter cookies get their chunky appeal from chopped chocolate and PLANTERS Salted Peanuts.

time

prep:

15 min

total:

26 min

servings

total:

About 4 dozen cookies or 48 servings, 1 cookie each

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What You Need

1-3/4

cups flour

3/4

tsp. baking soda

1/4

tsp. salt

3/4

cup (1-1/2 sticks) butter or margarine, softened

cup PLANTERS Creamy Peanut Butter

1/2

cup granulated sugar

1/2

cup firmly packed brown sugar

egg

tsp. vanilla

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

cup chopped PLANTERS Salted Peanuts

Make It

PREHEAT oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside.

BEAT butter, peanut butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and peanuts. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.

Kraft Kitchens Tips

Make Ahead

After cookies are completely cooled, wrap in plastic wrap and place in airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.

How to Freeze Cookie Dough

Drop heaping tablespoonfuls of dough on baking sheet; freeze 1 hour or until firm. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. To bake, place frozen cookie dough on ungreased baking sheets. Bake at 375°F for 15 to 16 minutes or until lightly browned.

Substitute

Substitute 1 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.

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miss_moosel

posted:

7/3/2012

I've read several reviews of the cookies turning out either crunchy or dry and crumbly and I had neither problem. I did not add the nuts but a few extra chocolate chunks. I did make the cookies slightly larger than the recipe called for but my cookies turned out nice and moist and oh so yummy! I'd totally make these over and over again. Quick, simple and pleasing to the taste buds.

janedoe85

posted:

9/4/2009

These cookies taste great but are a little crumbly. No one complained, though! They are yummy!!

walmart_lifer

posted:

3/16/2008

I baked these cookies yesterday, and they turned out perfect! I'm not much of a baker, so if I can do it, it must be a good recipe! :)

MamadaLlama

posted:

2/4/2008

I already reviewed this recipe but I forgot to say I only had extra large eggs so I used 2 or those and I also added 1/4 c ground flax seed. Like I said, "AWESOME." No problems with being crumbly or dry, maybe because of the extra egg & the flax...

Rhiebert80

posted:

6/19/2007

I actually cut the recipe in half & it still took roughly 10 minutes to cook. Like another had said though it was rather crumbly, very good with milk poured over it but for those that like to dunk their cookies I'm honestly not sure what to do to make them not crumble so, but I also made mine into bars by baking all the batter in a baking pan rather then making actual cookies.

a cook

posted:

6/2/2007

Great cookies. I used milk chocolate chips instead.

BridgetGayle

posted:

8/12/2006

The cookies were too dry and crumbled as soon as I tried to take them off of the cookie sheet. They wouldn't stay together. Perhaps it needs another egg or something to hold them together.

dreamangel911

posted:

3/17/2006

great cookies, I was very surprised they were nice and moist

JenBallard

posted:

12/26/2005

Loved making these because it was quick and easy. My husband loved them and refused to share them with anyone.

dottiesdancing