The Peanut Foundation

Sweet Chocolate  Peanut  Butter  Cookie webAlways popular, this old fashioned cookie can be made
with unsalted peanuts instead. Decorate with several peanut halves if you wish.

Makes about 40 cookies.

375 ml all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
250 ml peanut butter
125 ml butter or margarine, at room temperature
125 ml brown sugar
50 ml granulated sugar
1 egg
2 tsp (10 ml) vanilla
375 ml chocolate covered peanuts


1. Preheat oven to 350 F (180 C). In a small bowl, stir flour with baking soda and salt until well blended. In a large bowl, beat peanut butter with butter until smooth and creamy. Beat in brown and granulated sugar until light. Then beat in egg and vanilla. Gradually beat in flour mixture until combined. Stir in chocolate covered peanuts.

2. Roll dough into 1-inch (2.5 cm) balls, spacing about 2 inches (5 cm) apart on an ungreased baking sheet. Dip a glass in granulated sugar and flatten balls slightly. Garnish with peanut halves if desired, pressing gently into cookie.

3. Bake in centre of preheated oven until cookies are a light golden colour and tops are firm to the touch, about 12 minutes. Transfer to a rack to cool. Store in an airtight container.

Nutritional Information:


122 cal, 3.0g pro, 7.6g fat, (of which 3.0g is monounsaturated), 11,6g carb.