Chocolate Covered Peanut Chunk Cookies
These chocolate covered peanut chunk cookies are my family’s favorite cookie nowadays. You can’t beat the chewy cookie with lots of chunky peanuty goodness. Bake some and enjoy!
These are no ordinary peanut butter cookie.
They really only have a small amount of peanut butter in the batter. It’s the chocolate covered peanuts that make these cookies so special.
Growing up the two most popular movie candy was Goobers and Snowcaps. Snowcaps are mini dark chocolate chips covered with white nonpareils, Goobers are peanuts covered with creamy milk chocolate.
Happily these yummy candies are still around.
I decided to make a cookie with the Goobers all crunched up to add the best crunchy factor. My family thinks these are the perfect peanut butter chocolate cookie.
So yea, they came out so good!
Bake a batch today, bet you think these are the best combo in a cookie.
Chocolate Covered Peanut Chunk Cookies
Yields: About 36 small cookies
What ingredients do you need to make these yummy looking cookies?
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:
- 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.
- Combine the flour, baking soda, baking powder, and salt in a small bowl and set aside.
- 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.
- 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.
- Stir in the chopped Goobers and dark chocolate.
- 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.
- 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.
- 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.
- 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.
- Don’t forget to scroll down for full printable recipe.
Enjoy the deliciousness
Print recipe below
Chocolate Covered Peanut Chunk Cookies
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea or kosher salt
- 3/4 cup light brown sugar, packed
- 1/4 cup smooth or chunky peanut butter
- 4 tbsp unsalted butter, melted and cooled
- 1 large or extra large egg
- 1 1/2 tsp vanilla extract
- 3/4 cup chocolate covered peanuts, chopped, I used Goobers
- 1/2 cup dark chocolate chips or chopped dark chocolate
Instructions
-
1.Preheat oven to 350 degrees and line 2 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.
5.Stir in the chopped Goobers or chocolate covered peanuts.
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, lightly flour the fork or mist the fork with cooking spray.
8.Bake about 8-10 minutes; turn the pan around half way through, again for even baking. They should look light brown. Do not 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.
Recipe Notes
Enjoy the peanut chocolaty deliciousness!
Before leaving, check out another yummy peanut butter cookie recipe…
Flourless Chocolate Chip Peanut Butter Cookies
Wait! There’s one more I want to share with you…
Chocolate Sweetheart Peanut Butter Cookies
Thanks for stopping by today. I hope you enjoyed the featured recipes. Remember to scroll up so you can print out the top recipe. You can pin any recipe on Pinterest. It’s a great way to save recipes for later on. Please hop on over again soon. There are so many sweet and savory recipe to see and I’m always posting some new ones too.
Bye for now…
