Chunky Peanut Chocolate And Cinnamon Cookies Recipes

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CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES



Chunky Peanut, Chocolate, and Cinnamon Cookies image

These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size cookies by rolling the dough into smaller balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
  • Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

CHOCOLATE CHUNK-PEANUT BUTTER COOKIES



Chocolate Chunk-Peanut Butter Cookies image

Provided by Food Network

Time 34m

Yield About 2 dozen cookies

Number Of Ingredients 11

10 tablespoons (5 ounces) unsalted butter, softened
3/4 cup peanut butter (chunky or creamy)
1/2 cup sugar
3/4 cup brown sugar, well packed
1 egg
2 teaspoons vanilla
1 1/2 cups peanut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
4 ounces semisweet or bittersweet chocolate, finely chopped
Sugar for sprinkling on top of the cookies

Steps:

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a stand mixer cream together the butter, peanut butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, mix to combine.
  • In a small bowl whisk together the peanut flour, salt, and baking soda. Add the mixture to the creamed butter mixture and mix on low speed until just smooth. Add the chocolate pieces and mix on low until just combined.
  • Use a 2-ounce scoop to portion out the cookies or use a spoon and then roll the dough in your hands to make it round. Sprinkle the cookies with sugar and flatten with the tines of a fork to create the classic cross hatch pattern.
  • Bake for about 8 to 10 minutes, making sure they are set, but not quite dry in the center. Cool on a rack.

CHUNKY PEANUT BUTTER COOKIES



Chunky Peanut Butter Cookies image

From Castle Rock, Colorado, Connie Colgan sent this yummy recipe. "It's my husband's favorite," she says, "but I hope your experts can lighten it up for me." See the recipe for Makeover Chunky Peanut Butter Cookies to see how we trimmed down these crunchy bites.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup creamy peanut butter
2 large eggs
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup raisins
1 cup dry roasted peanuts, chopped
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES



Chunky Peanut, Chocolate, and Cinnamon Cookies image

Categories     Cookies     Chocolate     Bake     Peanut     Cinnamon

Yield Makes about 60

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350°F. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl; set aside. Put the butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add the sugars; mix 2 minutes. Mix in the eggs until combined.
  • Gradually add the flour mixture; mix until just combined. Fold in the chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate the dough until it is slightly firm, 15 minutes.
  • Roll the dough into 1-inch balls. Space 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer the cookies to wire racks to cool. Serve with ice cream, if desired.

CHUNKY PEANUT, CHOCOLATE AND CINNAMON COOKIES



Chunky Peanut, Chocolate and Cinnamon Cookies image

This is a spin off of the regular chocolate chipper recipes out there, just a bit of variety. The addition of cinnamon makes these special. From Martha Stewart.

Provided by Marz7215

Categories     Dessert

Time 1h

Yield 5 dozen cookies, 60 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semi-sweet chocolate chips
2/3 cup salted peanuts, coarsely chopped and roasted
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes.
  • Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
  • Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
  • * You can make these into bite size, just make the balls smaller. Also Instead of real peanuts you can add peanut butter chips, they come out great!

Nutrition Facts : Calories 106.2, Fat 6.1, SaturatedFat 2.7, Cholesterol 13.2, Sodium 94.7, Carbohydrate 12.1, Fiber 0.7, Sugar 7.8, Protein 2

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES



Chunky Peanut, Chocolate, and Cinnamon Cookies image

Make and share this Chunky Peanut, Chocolate, and Cinnamon Cookies recipe from Food.com.

Provided by michaela1112

Categories     Dessert

Time 53m

Yield 60 cookies

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semi-sweet chocolate chips
2/3 cup dry roasted salted peanut, coarsely chopped
2 teaspoons pure vanilla extract
chocolate or vanilla ice cream, for serving

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
  • Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

Nutrition Facts : Calories 106.3, Fat 6.1, SaturatedFat 2.7, Cholesterol 12.3, Sodium 94.4, Carbohydrate 12.1, Fiber 0.7, Sugar 7.8, Protein 2

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