Salty Peanut Chocolate Chip Cookies Recipe (2024)

I am always looking for something different and I really liked these cookies and my friends said they were some of the best ever. I did something a bit unusual before they went in the oven. I mixed one tablespoon of sugar eith a scant tablespoon of kosher salt and sprinkled each cookie. I was a great finish crunch of sweet/ salty!

One pound = 16 ounces
4 sticks of butter in a pound
each stick = 4 ounces
1 1/2 sticks = 6 ounces

These were good-but instinctively I knew the salt on the peanuts would get incorporated into the batter (as sarahpatto, below, said.) Instead of mixing the peanuts into the dough, I rolled the cookies into balls and added the peanuts last pressing them into the top.

Didn't love these and wouldn't make them again. I think I fell for the name and was expecting something more along the lines of a rich peanut butter cookie with crunch and chocolate. Oddly, the peanuts lose their salt once they're in the cookie and the base doesn't enhance the peanut/chocolate combo. Maybe they're somebody else's cup of tea but not mine.

1 1/2 lb is 12 oz
1 1/2 sticks is 6 oz

For metric measurements!170.1 g butter198 g light brown sugar99 g white sugar270 g flour

These will become very big while baking. I recommend making smaller bits for the oven

Has anyone made as pan cookies? It seems like it would save so much time -- just spread the dough in a jellyroll pan, press the peanuts on top (as one commenter noted), and cut into squares after baking. Love the idea of sprinkling with sugar/sea salt mixture also.

These cookies turned out beautifully. I chilled the dough for 4 hours and formed the dough into balls instead of discs. The cookies took a little longer than 15min to cook, but they were the perfect thickness and a nice combo of chewy and crunchy, sweet and salty.

I used unsalted peanuts and added a 1/2 tsp salt as well as a big pinch of flaky sea salt. I ended up with 32 cookies and they are not even really that small. Delicious!

I mixed ingredients as directed and put in the refrigerator overnight. Rolled dough into balls to bake; became perfect cookie shapes; not too spread out. Because of the refrigeration, had to bake them a bit more than 15 minutes. Good flavor, but boy, did they harden up! Crispy right out of the oven, but too hard by the next day, I mean like dog biscuit-hard. Going to try another NYT peanut-choco chip recipe but that one has a mashed banana added. Maybe that will soften up the cookie.

These cookies are really delicious. As far as recipe, the only thing different that I did was used dark chocolate morsels rather than semisweet. I used parchment and flattened them just a very tiny bit before baking. Used medium cookie scoop and baked in convection oven at 350 for about 8-9 minutes. They came out perfect. LOVE these cookies. Very easy to make. Definitely will be making again. Thanks for sharing.

I made a batch using this recipe and frankly wasn’t that impressed.I found them to be without much taste, somewhat bland. I may try the recipe one more time, in case I missed something somewhere.

Made these today. Turned out as described! Fabulous! Used salted Spanish red skin peanuts. Took others’ idea and sprinkled a bit of sea salt and Turbinado sugar on each cookie before baking. Will definitely make again

The recipe does not call for salt other than what's on the salted peanuts. The flavor was flat and would be improved by the addition of salt. Next time I'll add 1/2 teaspoon to 1 teaspoon of salt to the recipe.

This is just about our favorite cookie recipe though we’ve tweaked it a bit. First, my wife wanted more chocolate chips so I include a whole bag. I also don’t flatten the dough. Finally, I agree that the additional salt on top after they come out of the oven is what makes them really pop.

Yes to salt on the tops

The dough still needs some salt, even using salted peanuts, and another commenter is right: the peanuts lose their saltiness when incorporated into the batter.

Loved them!Refrigerated 1 hourHelpful to have measurements of cookies vs just: drop by tablespoon etc

To be honest, I found these to be a bit boring. A fairly standard chocolate chip cookie just including peanuts.

Next time, I will make them smaller.

I made a number of small tweaks to the recipe and I think it came out great! I halved the recipe, reduced the amount of granulated sugar by half (but kept the brown sugar the same since that helps with the chewiness and flavor), used whole wheat white flour, swapped some of the chocolate chips with peanut butter chips, and added about a teaspoon of salt directly to the dough . I refrigerated the dough for about 4 hours, and scooped them into 1.5 inch balls. I did not flatten before baking them.

These cookies were meh at best. Not chewy, cakey. I smooshed them down on second batch and added salt to top per others suggestions. Not at all what I was imagining when I read the recipe

The salt from the peanuts is not enough - I added 1/2 tsp salt to the dough, and sprinkled with Malden sea salt before baking. Next time I would add 3/4 tsp salt to the dough.

Chop the peanuts roughly. Only add 1/2 cup to cookie mix. Once dough has been rolled into balls sprinkle with the remaining peanuts - really good if for this part some very fine & some chunkier. I obviously made smaller cookies as I made 18 - baked for about 13 minutes and had enough dough to freeze for next time. Probably 1/3 dough still left so I think would make about 2 1/2 dozen digestive size cookies (once baked ...they do spread).