Last Updated on September 8, 2022 by Kimberly Stroh

You know that a cookie is going to be amazing when you can’t stop nibbling at the dough! That’s what happens every time I bake these Salted Peanut Chocolate Chip Cookies. They’re the perfect combination of sweet and salty, with the touch of chocolate. They remind me a of baseball games or trail mix – but in cookie form. I promise that you won’t be able to stop after eating just one.

Maybe it’s the Georgia girl in me, but I love salted peanuts. Grabbing a handful of peanuts is the perfect snack and (if you know, you know) the greatest addition to Coke you can add! I’m always finding canned salted peanuts on sale, at my grocery store, and that’s how this cookie recipe was born.

I start with your gold-standard chocolate chip cookie recipe – the one you find on the back of the yellow bag. I played with the recipe and made it my own by changing the salt content and adding the salted peanuts. In the end, you get this chewy chocolate chip cookie with added crunch from the nuts and great peanut flavor! You can’t go wrong with the combination.

Looking for even more fabulous cookie recipes? Here are some of my most popular cookie recipes from the hundreds that I’ve published over the years:

• Pumpkin Snickerdoodle Cookies
• Buttery Toffee Shortbread Cookies
• Old-Fashioned Chewy Gingerbread Cookies

How To Make Salted Peanut Chocolate Chip Cookies

Baking is all about technique and don’t let anyone tell you otherwise. Five bakers can all make the same recipe and it turns out slightly different for each of them – because of technique. I like to use silicone baking mats on my cookie sheets to ensure even baking and the bottoms don’t burn. A wire cooling rack is another great tool for cookies after they are transferred post baking.

When To Make Salted Peanut Chocolate Chip Cookies

These are an easy drop cookie recipe. I don’t think they are holiday specific. You can certainly make them for Christmas, but they don’t scream “festive” cookie. I think these cookies are perfect as a basic dessert to make anytime. They aren’t difficult and they’re versatile to enjoy all year long.

I’ll make them for bake sales, parties, baseball games (with the peanut theme) and to keep around the house as a quick to-go dessert.

How To Keep Your Cookies Fresh

Store your cookies in an airtight food storage container. For best freshness, enjoy your cookies within 3-4 days of baking. If you start to feel like the cookies aren’t as soft, after several days, add a slice of bread to your cookie storage. That brings moisture back to the cookie! It’s a great trick.

Can You Freeze Salted Peanut Chocolate Chip Cookies?

Yes! After your cookies have cooled completely, add them to a freezer bag. These Salted Peanut Chocolate Chip Cookies can be frozen for up to three months. Let them thaw to room temperature again before enjoying. Try baking them several months ahead of the holiday season and then freezing until you’re ready to enjoy them.

Recipe Notes For The Perfect Cookies

• Use silicone baking mats to help with even baking and prevent burning on the bottoms. If you don’t have that, use parchment paper sheets.
• Look for a little bit of golden brown on the tops to ensure they’re done. The cookies finish baking on the cookie sheet.
• Let the cookies stay on the cookie sheet for 2-3 minutes to finish baking before transferring over to the cooling rack.

What You Need From The Store:

• All-Purpose Flour
• Baking Soda
• Unsalted Butter
• Light Brown Sugar
• Granulated Sugar
• Vanilla Extract
• Eggs
• Salted Peanuts
• Semi-Sweet Chocolate Chip Morsels (I used Nestle)

Directions To Make Salted Peanut Chocolate Chip Cookies

Preheat the oven to 375 degrees. In a small bowl, mix together the flour and baking soda. Set aside. In a stand mixer, combine the softened butter with granulated sugar and brown sugar until light and fluffy.

Add the eggs, one at a time, scraping down the sides of bowl in-between. Next, add the vanilla extract. Slowly add in the flour mixture until combined.

Gently stir in the salted peanut and chocolate chips. Refrigerate the cookie dough for 1 hour. Drop the cookie dough onto the prepared cookie sheets by 1-inch balls, leaving 2 inches between each cookie. Bake for 10-11 minutes until slightly golden brown on the top.

Let the cookies stay on the cookie sheet for 2-3 minutes and transfer onto a wire cooing rack to completely cool. Store leftover cookies in an airtight food storage container.