Double Peanut Chunk Cookies

By Hklbrries

Ingredients

• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup unsalted peanuts, chopped
• 1/2 of a 12-ounce bag Reese’s Dark Chocolate Peanut Butter Cups miniatures, coarsely chopped

Details

Servings 16

Preparation

Step 1

Heat oven to 325 F.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.

In another large bowl, beat butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. On low speed beat in the flour mixture until just blended and a dough forms. Stir in the peanuts and chopped chocolate cups.

Using a 1/4 cup ice cream scoop or measuring cup, drop dough in slightly rounded mounds onto ungreased cookie sheets about 3 inches apart.

Bake at 325 F for 22 minutes or until crispy around the edges and slightly golden. Place baking sheet on cooling rack for 3 minutes. Remove cookies to rack to cool completely.

Nutrition Information:
Per cookie
374 calories
20 g fat (9 g saturated)
6 g protein
45 g carbohydrates
2 g fiber
196 mg sodium
57 mg cholesterol