From: Southern Living
1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups AP flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsalted dry-roasted peanuts
1 bag chocolate chunks
Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until combined.
Combine flour and next 4 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chunks.
Shape dough into 2-inch balls. Flatten slightly and place on ungreased baking sheets. Bake at 375 F for 12-15 minutes or until lightly browned. Cool on pan for a couple of minutes and then transfer them to a wire rack to cool completely.
Double chocolate chunk-peanut cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.
Thumbs up! I just love peanut butter and chocolate AND cookies! What an easy recipe. I had all the ingredients on hand which I love. I think it still would have been great even without the dry peanuts though. I was surprised that the cookies had a great, cake-y consistency even though there were SO many peanuts and chocolate chips. These make a ton, so beware - around 3 dozen. I'll definitely be making them again though!