Here’s the simple ingredients to make these chocolate covered peanut chunk cookies:

•  all purpose flour
•  baking soda
•  baking powder
•  fine sea or kosher salt
•  light brown sugar, packed
•   chunky or smooth peanut butter
•   unsalted butter — melted then cooled a few minutes
• 1 large or extra large egg
•   vanilla extract
•  3/4 to 1 cup chocolate covered peanuts chopped into little pieces– I used Goobers, you can put them in the mini chopper and used the pulse button to chop, or place in a sealed bag and smack with the bottom of a pan.
•  semisweet or bittersweet chocolate chips or chopped chocolate bar
• full printable recipe with amounts below in the recipe box

How are these prepared?

Here’s the simple easy-peasy directions:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. Remember, we only bake one cookie sheet at a time for even baking.
2. Combine the flour, baking soda, baking powder, and salt in a small bowl and set aside.
3. In a large bowl with an electric mixer, beat the sugar, melted butter and peanut butter until creamy. Add the vanilla and egg until well combined.
4. Add the flour mixture and beat until blended. With a spatula, make sure all dry is mixed into wet by digging into bottom of bowl.
5. Stir in the chopped Goobers and dark chocolate.
6. Place batter in fridge for about 5-10 minutes. After you take them out, roll them into small balls making a total of 36 cookies.
7. Place each ball on the cookie sheet and gently press down with the tines of a fork. If you need to, you can lightly flour the fork or mist the fork with cooking spray.
8. Bake about 7 to 10 minutes; turn the pan around half way through, again for even baking. They should look light brown. Try not to over bake.
9. When you take them out of the oven, place cookies on a cooling rack for about 5 minutes and then slide the parchment paper off the cookie sheet to cool on the rack.
10. Don’t forget to scroll down for full printable recipe.