Short Description
Thick, bakery-style cookies with golden edges and gooey centers, packed with roasted peanuts and chunks of creamy milk chocolate. These melt-in-your-mouth treats strike the perfect balance of sweet, salty, and nutty goodness.
Why You’ll Love This Recipe
- Irresistibly soft and chewy: The interior stays tender while the edges develop a perfect crisp.
- Flavorful contrast: Roasted peanuts add a salty crunch that complements the milk chocolate.
- Easy to make: With basic pantry ingredients and minimal steps, they’re ideal for home baking.
- Crowd-pleasing classic: A timeless cookie variety that’s loved by all ages and perfect for sharing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups all‑purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup roasted peanuts
- ¾ cup milk chocolate chunks (or chopped milk chocolate bar)
Directions
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add this dry mix into the wet mixture.
- Fold in milk chocolate chunks and half of the roasted peanuts.
- Scoop the dough into 2‑tablespoon balls and arrange them on the prepared baking sheet, spacing about 2 inches apart.
- Press a few extra peanuts onto the top of each cookie for added texture.
- Bake for 10–12 minutes, until the edges are golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Yields approximately 18–20 cookies
- Active time: 15 minutes
- Total time: Approximately 30 minutes (including baking and initial cooling)
Variations
- Nut-free option: Replace peanuts with sunflower or pumpkin seeds for a similar crunch.
- Chocolate variation: Use dark or white chocolate chunks instead of milk chocolate.
- Extra nutty twist: Add chopped pecans or walnuts along with the peanuts.
- Flavored salt finish: Sprinkle a pinch of flaky sea salt on top right after baking for enhanced flavor.
- Mix‑in delight: Incorporate toffee bits or peanut butter chips for added decadence.
storage/reheating
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze in a sealed container with parchment layers between the cookies, for up to 3 months.
Reheating
Warm cookies in a 300 °F (150 °C) oven for 5–7 minutes to revive their softness, or microwave a single cookie for about 10 seconds for a warm, gooey treat.
FAQs
What makes these cookies soft in the center?
The high ratio of brown sugar and careful baking time (until just golden edges remain) help maintain a tender, chewy center.
Can I use salted peanuts instead of unsalted?
Yes—but reduce or omit the added salt in the dough to avoid making the cookies overly salty.
How can I prevent the cookies from spreading too much?
Chill the scooped dough for 15 minutes before baking to help maintain their shape.
Can I make these cookies gluten-free?
Yes—replace the all-purpose flour with an equal amount of a gluten-free baking flour blend.
Can I substitute butter with margarine or oil?
Use softened margarine but expect a slightly different flavor. Avoid liquid oils, as they will affect the texture.
How do I store half-baked dough?
Freeze shaped dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the bake time.
Can I add oats or dried fruit?
Yes—stir in ½ cup rolled oats or dried cranberries for an extra chewy dimension.
Are these cookies suitable for lunchboxes?
They’re delightful in lunchboxes, but wrap each cookie separately or include a napkin to keep them from sticking together.
What is the best way to chop chocolate?
Use a serrated knife to chop a bar into uneven chunks for a rustic, gooey melt rather than uniform chips.
How do I know when cookies are done?
Edges should be light golden brown while centers still appear slightly underbaked—they’ll set as they cool.
Conclusion
These Soft Peanut & Milk Chocolate Chunk Cookies unite the best of both textures and flavours: tender, chocolatey interiors and a satisfying peanut crunch. With their easy preparation and crowd-pleasing appeal, they make a perfect addition to afternoon tea, bake sales, or cozy moments at home. Enjoy every soft, gooey bite!
Print
Soft Peanut & Milk Chocolate Chunk Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Thick, bakery-style cookies with golden edges and gooey centers, packed with roasted peanuts and chunks of creamy milk chocolate. These melt-in-your-mouth treats strike the perfect balance of sweet, salty, and nutty goodness.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup roasted peanuts
- 3/4 cup milk chocolate chunks (or chopped milk chocolate bar)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract; beat until well combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
- Fold in milk chocolate chunks and half of the peanuts.
- Scoop dough into 2-tbsp balls and place on prepared baking sheet, spacing 2 inches apart.
- Press a few extra peanuts on top of each cookie for texture.
- Bake for 10–12 minutes, or until edges are golden and centers are still soft.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Use semi-sweet or dark chocolate for a richer taste.
- Chill dough for 30 minutes before baking for thicker cookies.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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