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Chunky Peanut Butter Chocolate Chip Sandies

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“From "Laura Groveman's Kitchen". Laura says this is a sandie with a twist: it has that sandie melt-in-your-mouth texture along with some chunky texture from the chopped peanuts and chocolate chips. The dough is on the crumbly side, but if you use your hands in the final mixing, it all comes together easily and produces a really special cookie.”
READY IN:
1hr
SERVES:
48
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

  • 3 cups all-purpose flour (or you can use self-rising & skip the baking powder)
  • 1 12 teaspoons double-acting baking powder
  • 1 cup unsalted butter, at room temperature
  • 1 12 cups sugar
  • 1 egg, extra lg
  • 1 cup smooth peanut butter (not homemade)
  • 1 cup peanuts, salted, finely chopped
  • 12 ounces semisweet chocolate (I use less) or 12 ounces milk chocolate chips (I use less)

Directions

  1. Preheat oven to 375°F (190°C).
  2. Butter or Pam cookie sheets.
  3. Whisk flour & baking powder together in lg. bowl & set aside.
  4. In another bowl, cream softened butter with sugar until light.
  5. Add egg & mix until smooth.
  6. Add peanut butter & combine well.
  7. Stir in nuts & chocolate chips.
  8. Add flour & stir until smooth, using your hands to help bind the mixture.
  9. Place rounded tablespoons of dough 1 1/2" apart on cookie sheets.
  10. Press each round of dough gently with a fork, in a crosshatch pattern.
  11. Bake until golden, about 10 minute.
  12. Allow to cool on cookie sheets for 5 minute.
  13. Cool thoroughly on wire racks before storing in airtight tin.

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