Last Updated on 20 September, 2026 by Elby | The Tasteful Pantry
This recipe for peanut choc chip cookies is a delicious twist on the classic. Peanut and chocolate are a classic flavour combo. The savouriness of the peanuts balancing the sweetness of the choc chip cookies.
These peanut choc chip biscuits are crisp on the outside, but retain their softness in the middle with a bonus crunch from the peanuts and rich chocolate. Like most biscuits, they are delicious when eaten warm straight from the oven and are the perfect afternoon treat with a cuppa or glass of milk. But also good cold, if any last that long!
Other Easy Biscuits Recipes
Peanut Choc Chip Cookies Ingredients
- Butter – unsalted, so you can control the quantity of salt
- White sugar
- Brown sugar
- Vanilla extract
- Eggs
- Plain flour
- Bicarb soda
- Baking powder
- Salt
- Chocolate – milk chocolate chips or chopped cooking chocolate are both fine to use
- Peanuts – I use roasted and unsalted. The roast on the nuts prior to adding to the biscuits adds a toasty flavour. Like the butter, adding salt in additional ingredients makes it harder to control the flavours.
How to Make Peanut Chocolate Chip Cookies
- Heat: Preheat oven.
- Prep trays: The mix will make approximately 20 peanut choc chip cookies, but this will depend on how large you make the biscuits. Line two baking trays with greaseproof paper.
- Cream: In a mixer, cream the butter and sugars on high for approximately 2 minutes. The mixture should be light and fluffy. Scrape down the sides.
- Wet: Add the vanilla and eggs and beat on medium speed until the eggs are fully incorporated.
- Dry: Turn the mixer off and add the flour, bicarb, baking powder and salt. Turn the mixer on the lowest setting or alternatively use a wooden spoon or spatula to combine.
- Additions: Stir in the choc chips and peanuts.
- Shaping: Spoon the cookie dough onto the trays (two tablespoons worth of mix per cookie), leaving at least 5cm between cookies. There is no need to roll them into balls, they will spread out when cooking.
- Cooking: Bake the peanut choc chip cookies for 10 minutes, or until golden brown around the edges and just starting to brown in the middle. Leave the cookies on the tray for 5 minutes before transferring to a cooling rack.
Calories and Nutritional Information
The figures used in the recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Peanut Choc Chip Cookies
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 225 grams unsalted butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ¾ cup flour - plain, all purpose
- ½ tsp bicarb soda
- ½ tsp baking powder
- ½ tsp salt
- 180 grams choc chips - or chopped cooking chocolate
- ½ cup peanuts - roasted, unsalted and chopped
Instructions
- Preheat oven to 210°C | 190°C fan forced. Line two baking trays with greaseproof paper.
- In a mixer, cream the butter and sugars on high for approximately 2 minutes. The mixture should be light and fluffy. Scrape down the sides.
- Add the vanilla and eggs and beat on medium speed until the eggs are fully incorporated.
- Turn the mixer off and add the flour, bicarb, baking powder and salt. Turn the mixer on the lowest setting or alternatively use a wooden spoon or spatula to combine.
- Stir in the choc chips and peanuts.
- Spoon the cookie dough onto the trays (two tablespoons worth of mix per cookie), leaving at least 5cm between cookies. There is no need to roll them into balls, they will spread out when cooking.
- Bake for 10 minutes, or until golden brown around the edges and just starting to brown in the middle. Leave the cookies on the tray for 5 minutes before transferring to a cooling rack.
Nutrition
*Nutrition and calorie figures are estimates only.
