These cookies came together with pantry staples I already had on hand, and surprisingly turned out to be one of my favorite cookie recipes. I had a big milk chocolate Easter bunny that needed using, so I chopped up the chocolate and repurposed it for these cookies. The roasted peanuts gives them the perfect sweet and salty bite.
Chocolate Chunk Georgia Peanut Cookies
Makes about 3 dozen
- 2 sticks unsalted butter, softened
- 1 2/3 cup light brown sugar
- 2 eggs
- 1 teaspoon butter extract
- 2 1/3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup roasted, salted peanuts, chopped
- 1 cup of chocolate chunks
In an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about five minutes. Add eggs, one at a time beating until incorporated. Scrape the sides of the bowl to make sure all batter is mixed in evenly.
In a medium bowl, whisk dry ingredients and slowly add to the wet ingredients until incorporated. Gently stir in peanuts and chocolate chunks. Shape the dough into 1 inch balls and place cookies onto ungreased baking sheets, 2 inches apart. Bake at 350 degrees for 10 minutes until golden brown.
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Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.