Peanut-Raisin Chocolate-Chunk Cookies

peanut-raisin-chocolate-chunk
Photo by Levi Brown
Peanut-Raisin Chocolate-Chunk Cookies 3.6 17 5 1
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  • Makes 42 cookies
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 171 calories
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 21 mg
    • Sodium 82 mg
    • Protein 3 g
    • Carbohydrate 22 g
    • Sugar 16 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 8 mg

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the raisins, peanuts, and the remaining chocolate. Let cool for 15 minutes.Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Ingredients

  1. Check 1 1/2 cups all-purpose flour, spooned and leveled
  2. Check 3/4 teaspoon kosher salt
  3. Check 1/2 teaspoon baking powder
  4. Check 1/4 teaspoon baking soda
  5. Check 1/2 cup (1 stick) unsalted butter
  6. Check 24 ounces semisweet chocolate, chopped
  7. Check 1 cup sugar
  8. Check 3 large eggs
  9. Check 1 teaspoon pure vanilla extract
  10. Check 1 cup raisins
  11. Check 1 cup salted roasted peanuts

Directions

  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
  2. In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
  3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the raisins, peanuts, and the remaining chocolate. Let cool for 15 minutes.
  4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.