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Sweet and Salty Peanut Chocolate Chunk Cookies

Dive into a mouthwatering blend of textures and flavors that make these sweet and salty peanut chocolate chunk cookies irresistible!

peanut chocolate chunk cookies on a brown-speckled white plate with more cookies alongside

I simply cannot resist sweet and salty desserts. And these sweet and salty peanut chocolate chunk cookies are a delightful journey through a land of contrasting flavors and textures, marrying the rich, gooeyness of chocolate chunks with the crunchy, savory goodness of roasted peanuts, all wrapped up in a crispy-on-the-outside, chewy-on-the-inside cookie that’s impossible to resist.

Why You’ll Love This Peanut Chocolate Chunk Cookies Recipe

  • Perfectly balanced flavors. The delightful interplay of sweet and salty ensures every bite is an exquisite balance of flavors. It’s like a dance of tastes in your mouth that you don’t want to end!
  • Chewy meets crunchy. Imagine biting into the chewy goodness of a freshly baked cookie, then hitting the satisfying crunch of roasted peanuts. It’s a texture adventure that’ll keep you coming back for more.
  • Easy to make. With simple ingredients and straightforward steps, these cookies come together in a snap. But don’t let their simplicity fool you; the flavors are sophisticated and memorable.
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overhead view of ingredients for peanut chocolate chunk cookies

What You’ll Need

  • Peanuts – I like unsalted, dry-roasted peanuts for these cookies.
  • All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
  • Baking powder
  • Baking soda
  • Granulated sugar
  • Brown sugar – You can use either light or dark brown sugar here.
  • Unsalted butter – Let the butter soften until it’s almost to room temperature. Learn more: How to Soften Butter
  • Vanilla extract – Store-bought or homemade
  • Egg – Set out the egg along with the butter to allow it to come to room temperature.
  • Chocolate chunks – Semisweet chocolate works well in these cookies. You can substitute chocolate chips if you prefer.
  • Coarse salt – The larger size salt flakes give you little salty flavor bursts in the cookies. If you’d like to use a different kind of salt, see my Baker’s Guide to Salt for substitution suggestions.
overhead view of peanut chocolate chunk cookies scattered on parchment paper

How to Make Peanut Chocolate Chunk Cookies

  • Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  • Toast the peanuts. Spread the peanuts in a small baking pan. Bake for 8 minutes or until lightly toasted.
  • Mix the dry ingredients. Whisk together the flour, baking powder, and baking soda.
  • Mix the wet ingredients. With an electric mixer on medium speed, beat the butter, sugar, and brown sugar until fluffy and lightened in color. Add the vanilla and egg, and mix until combined.
  • Finish mixing. With the mixer on low speed, add the flour mixture to the butter mixture and mix just until combined or a few small streaks of flour remain. Stir in the peanuts, chocolate chunks, and salt. If you like, set aside some peanuts and chocolate chunks to top the cookies
  • Portion and bake. Drop the dough by tablespoonfuls onto the prepared pan, leaving about 2 inches between the cookies. If you reserved any peanuts and chocolate for topping the cookies, add those to the tops of the cookies. Bake one pan at a time for 8 to 10 minutes, or until lightly browned.
  • Cool. Place the pans on wire racks, and allow the cookies to cool for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.

Tips for Success

  • Don’t over-mix. When adding the dry ingredients to the wet ingredients, only mix as much as needed to get everything incorporated. In fact, you can leave a few small streaks of flour – those will get mixed in as you stir in the peanuts and chocolate.
  • Use a cookie scoop. It will give you consistently sized cookies, which means they’ll bake more evenly.
  • Get that bakery look. Save some of the add-ins to press on top of the cookies before baking for cookies that look like they came from a bakery.
  • Chill the dough if needed. These cookies are prone to spreading, so you may want to refrigerate the dough for a bit if your kitchen is especially warm. Even just 20 to 30 minutes of chilling can help!
a stack of five peanut chocolate chunk cookies on a wire rack

How to Store

After the cookies have cooled, place them in an airtight container and store at room temperature up to 3 days.

Can These Cookies Be Frozen?

Yes, you can freeze these cookies either before or after baking them.

To freeze the cookie before baking, scoop the dough onto a rimmed baking sheet. You can place the dough balls close together but not touching. Freeze until solid (about 3 to 4 hours), and then transfer to an airtight, freezer-safe container or storage bag. When you’re ready to bake, there’s no need to thaw them. Bake according to the recipe’s directions, adding a couple of minutes to the bake time.

To freeze the baked cookies, first make sure they’re completely cooled. Then place them in an airtight, freezer-safe container or storage bag. Properly stored, the cookies should keep in the freezer up to 3 months. Thaw at room temperature.

a peanut chocolate chunk cookie with a bite missing, surrounded by more cookies

Sweet and Salty Peanut Chocolate Chunk Cookies

Yield about 24 cookies
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Sweet and Salty Peanut Chocolate Chunk Cookies take classic chocolate chip cookies to the next level! These crunchy yet chewy cookies are so good!

overhead view of peanut chocolate chunk cookies scattered on parchment paper


  • 1/3 cup coarsely chopped unsalted, dry-roasted peanuts
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup (57g) semisweet chocolate chunks
  • 1/2 teaspoon coarse sea salt


  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Place the peanuts in a small baking pan. Bake for 8 minutes or until lightly toasted.
  3. Whisk together the flour, baking powder, and baking soda. Set aside.
  4. Place both sugars and the butter in a large bowl. Beat at medium speed with an electric mixer until well blended. Add the vanilla and egg, and mix until combined.
  5. Add the flour mixture to the sugar mixture, beating at low speed just until blended. Stir in the peanuts, chocolate chips, and salt.
  6. Drop the dough by tablespoonfuls about 2 inches apart on the prepared pans. Bake one pan at a time for 8 to 10 minutes, or until the edges are lightly browned.
  7. Cool the cookies on the pans for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.


Recipe adapted from Cooking Light.

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    23 Comments on “Sweet and Salty Peanut Chocolate Chunk Cookies”

  1. Mmm a little crispy on the outside and chewy on the inside sounds like the perfect pb cookie, which I’m still searching for.

  2. Bookmarked, my hubby would love these in his lunch.

  3. I’ll have to bake these, Jen – you keep bringing these delicious recipes, how can I resist? 🙂

  4. Those do look good, although I get wary of CL dessert recipes sometimes. Sea salt rocks in general. Good call on making 25 instead of 38.

  5. Nice! I just love salty-sweet.

  6. Ashley, if you find that perfect recipe, please let me know!

    Peabody, I hope your husband likes them!

    Thanks, Patricia! Hope you like them.

    Thanks, Rachel. They’re very, very good.

    Julie, for the longest time I didn’t like Cooking Light recipes, but lately I’ve made some really good things from their magazine. Oh, and I love sea salt, too. Plain ol’ regular salt is only for baking use in my kitchen. Give me sea salt or kosher salt any day.

    Thanks, Alicia! If you love salty & sweet, then you’d love these!

  7. I think I am gaining weight just looking at these… and imagining stuffing them into my mouth. 🙂 they really look delicious. and i *love* caramels with sea salt, or chocolate with sea salt, so i’m pretty darn sure i’ll love peanut butter cookies with sea salt. 🙂

  8. Love the salty and sweet combo. I haven’t made anything with peanut butter in a while, these look great!

  9. I love even the name of these cookies! Also the recipe fits my single-life needs better…okay, I still need to share a few, tho:)

  10. I cut out this recipe too and have it in my files! I’ve been meaning to try it for ages, and now that I know for sure that it’s a winner, I’ll have to make it soon!

  11. I’ve been tossing sea salt on (and in) everything lately. These are definitely going on my list…

  12. We are BIG peanut butter fans so I will definitely be trying this!
    btw, I’ve been reading your blog for awhile, and I have to say you have the most drool-inducing pictures ever!

  13. Thanks, everyone!

  14. When I saw the name of your cookie, I thought, “Please let this be the Cooking Light recipe.” I have had this recipe in my binder for a while now, and I keep wanting to make them. Now that I see how perfect they are, there’s no need to wait! You’ve got a delicious blog here–glad I found it.

  15. Thanks, Susan! I hope you like them as much as we did.

  16. Yes, I think the cookies must be interesting with the added sea salt. The title made me stop for a minute and read through the recipe. You really can’t beat a good peanut butter cookie and milk.

    Sharona May

  17. Thanks, Sharona May!

  18. I made these this weekend! They were ok, easy to throw together, I think 10 minutes made them a little too crisp, and they have a taste of baking soda. They’re good, but I’m not sure that I would make them again.

  19. Thanks for sharing your opinion, Rachel! I always like to hear from other people who’ve made the same recipes. Mine didn’t taste like baking soda at all. Hmmm… I’m glad you liked them, though!

  20. yeah.. i bought chocolate with a bit of sea salt in it a month ago and it was really addictive. now i could totally see how it could work in cookies

  21. I made these last night for a co-worker’s birthday. 10 minutes baking was perfect and they’ve turned out with just the right combo of chewy/soft texture. I thought I’d burned my peanuts at first but after making my roommate taste test they passed muster. So far only compliments at work, but next time I make them I’ll find a better sea salt to give them that little extra salty taste I’d hoped for.

  22. This sounds great Jennifer! I’ve never added peanut to regular chocolate chip cookies. Sounds awesome.

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