Salted Peanut Chocolate Chip Cookies Recipe

4.25 from 4 votes

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Salted Peanut Chocolate Chip Cookies Recipe from Platter Talk

bowl full of cookies
©Platter Talk

We get scores of recipes every single day. Most are from emails, some are from magazines and many come from friends. Every once in a while a recipe crosses my eyes and my mouth starts to water. When this recipe from the New York Times flashed across my phone, I knew it was a winner. I knew I had to make this Salted Peanut Chocolate Chip Cookies Recipe.

A cooling rack full of cookies
©Platter Talk

Salted Peanut Chocolate Chip Cookies Recipe

Up until this afternoon, I didn’t believe there could be anything more perfect than a good chocolate chip cookie. And then I added some salted peanuts.

A bunch of cookies on a red and white towel
©Platter Talk

It is not every day that you can take a timeless classic like the chocolate chip cookie and take it up a notch. This Salted Peanut Chocolate Chip Cookies Recipe does just that.  We used Ghiradelli milk chocolate chips in these cookies, along with salt roasted peanuts. The two proved to be a match made in cookie heaven. Soft in the center and crispy on the outside, the combination of high quality chocolate and salted peanuts helps to launch these cookies clear over the top.

A pile of cookies
©Platter Talk

Easy to make and easy to get beautiful results, this Salted Peanut Chocolate Chip Cookies Recipe will become a favorite of yours. Don’t take my word for it though, make them and then taste for yourself. Happy baking!  -Dan

A plate of cookies



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Salted Peanut Chocolate Chip Cookies Recipe

4.25 from 4 votes
Recipe for chocolate chip cookies with peanut butter adapted from The New York Times
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 20 Cookies



  • Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
  • Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
  • Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
  • Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.


Calories: 173kcal, Carbohydrates: 22g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 67mg, Potassium: 149mg, Fiber: 2g, Sugar: 8g, Vitamin A: 28IU, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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4.25 from 4 votes (3 ratings without comment)

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