Rating: 3.5 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
  • 17 Ratings
Dawn Perry

Gallery

Credit: Levi Brown

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Makes 42 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

171 calories; fat 9g; saturated fat 5g; cholesterol 21mg; sodium 82mg; protein 3g; carbohydrates 22g; sugars 16g; fiber 1g; iron 1mg; calcium 8mg.
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