Chocolate Chip–Peanut Drop Cookies

Preparation info

  • Difficulty


  • Makes about



Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

The only cookie Southerners love more than ultrachewy chocolate chip cookies are ultrachewy chocolate chip cookies that have the added crunch of peanuts. Just as we like an undercooked “sad streak” running through our pound cakes, we’ve learned that the softest cookies are drop cookies baked just till they begin to brown slightly—an explanation for why these should not be cooked a second longer than 10 minutes, if that. I know one lady in Virginia who is so particular about these cookies that she refuses to make them with anything but genuine extra-large Virginia peanuts, which she orders in the mail and roasts herself (as I now do).


  • 8 tablespoons (1 stick) butter, softened
  • ½ cup smooth peanut butter
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • ¾ cup finely chopped roasted peanuts
  • 1 teaspoon pure vanilla extract


Preheat the oven to 350°F.

In a large mixing bowl, cream the butter and peanut butter together with an electric mixer till well blended. Add the two sugars and the eggs and continue beating till the mixture is well blended and smooth. Into a small mixing bowl, sift together the flour, baking powder, and salt and gradually beat this into the creamed mixture. Add the chocolate chips, peanuts, and vanilla and stir till well blended. Drop the batter by tablespoons 2 inches apart onto ungreased baking sheets and bake just till the cookies begin to brown slightly, about 10 minutes. Let the cookies cool for 10 minutes, then transfer them to a rack to cool completely.