Peanut Butter Chocolate Chunk Cookies
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.
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1 stick (¼ cup) unsalted butter, room temperature
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¾ cup creamy peanut butter
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1-16 ounce Ann Clark Chocolate Chunk Cookie Mix, divided
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1 large egg, room temperature
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⅓ cup roasted & salted peanuts, roughly chopped
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1
Preheat 350°F. Prepare 2 large-rimmed baking sheets with parchment or bake on an ungreased baking sheet.
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2
Cream butter and peanut butter in a stand mixer with paddle attachment or electric mixer, until smooth and lightened, about 2 minutes.
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3
Add ½ cup dry mix from the package until combined, scraping the side as needed.
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4
Add remaining dry mix, egg and peanuts and mix until combined, scraping the sides as needed.
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5
Scoop evenly and roll by hand, about 24 cookies onto the prepared baking sheets (12 per sheet).
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6
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.
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7
Place 1 sheet at a time in the preheated oven for about 16-20 minutes total, rotating the pan about halfway through.
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8
Remove from oven and let cool completely on the tray, about 30 minutes.
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
