Chocolate Peanut Cookies

Prep Time
Cook Time
Ready In

"I found this recipe in the 2012 editon of " The Best of Country Cooking ".It was sent into them by Carol Coulson Minney of Washington Court House,Ohio.While mixing the batter, I did find it a bit dry so,I'll leave it up to you if you want to add a bit more moisture.After the initial 12 time I found out that about 3 more minutes were needed.This recipe makes 24 cookies,but I will list it as 12 servings with 2 cookies each.But I don't think you'll be able to eat just two, these are " ADDICTIVE " little suckers. :)Posted exclusivly to "ZAZZ" on February 22nd.,2013"

Original is 12 servings


  • Serving Size: 1 (42.1 g)
  • Calories 206.4
  • Total Fat - 15.4 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 34 mg
  • Sodium - 193.6 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 6.9 g
  • Protein - 2.3 g
  • Calcium - 11.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Combine in a small bowl the flour,baking soda,and salt then set aside.

Step 3

In a large bowl,cream together both butters and both sugars until light and fluffy.

Step 4

Beat in the egg,milk,and vanilla.

Step 5

Gradually add in the flour mixture,mixing well.

Step 6

Stir in the nuts,chips,and chopped peanut butter cups.

Step 7

Drop by Tablespoonfuls 2 inches apart onto ungreased cookie sheets. ( for easier clean up,use parchment lined cookie sheets).

Step 8

Bake for 12 to 15 minutes or until golden brown.

Step 9

Cool on cookie sheets for about 2 minutes,then remove to wire racks to finish cooling.

Tips & Variations

No special items needed.

1 Reviews


These are wonderful cookies, I have never seen a cookie recipe that lists 2-3 tablespoons of eggs, I just used one whole egg and the same amount of white and brown sugar (1/4 cups) which I will increase a little next time I`m also going to double amounts for more cookies, we loved these!


review by:
(7 Aug 2013)

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