Are you looking for a sweet, salty, chocolatey snack? Try these Honey Roasted Peanut Chocolate Cookies, you won’t be disappointed.
When my foodie friend Ally from Ally’s Kitchen came out with Ally’s Kitchen eCookbook Holiday Series Sweet Treats ebook, I just had to download it right away.
I didn’t have a chocolate cookie to make on my list, but when I saw hers it looked so easy, I just had to give it a try. Especially since she’s a lot like me when it comes to baking; if it’s not a straight forward recipe and easy, I’ll move on!.
I tweaked her recipe slightly and came up with these Honey Roasted Peanut Chocolate Cookies and boy were they delicious!
Ingredients Needed
For this recipe you’ll need the following ingredients:
- Crisco Shortening
- Salted Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Baking Soda
- Cocoa Powder
- All-Purpose Flour
- Honey Roasted Peanuts, chopped
How do you make Honey Roasted Peanut Chocolate Cookies?
Preheat oven to 350 degrees F. In a large bowl, cream together the butter, Crisco, sugar and vanilla using a wooden spoon until light and fluffy; then add the beaten eggs.
Next, sift the flour, cocoa powder and baking soda together in a separate bowl; then add to the butter mixture. Add the chopped honey roasted peanuts and mix well.
Line baking sheets with parchment paper and using a small cookie scooper put dollops on the cookie sheet; then make criss cross marks using a fork. Bake for 6-8 minutes; as you want them to be a little chewy.
These Honey Roasted Peanut Chocolate Cookies are easy to make and can be made in less than 30 minutes. They tasted INCREDIBLE!
Ally gave you several options for toppings, but I chose to use one of my own by adding chopped honey roasted peanuts because that’s what I happened to have on hand.
I thought they would taste pretty darn good and boy was I right. My family loved these cookies and I even put them on my holiday baking list. ~Enjoy!
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Ingredients
- 1/2 cup Crisco Shortening
- 1/2 cup Salted Butter, room temperature
- 2 cups Granulated Sugar
- 2 large Eggs, beaten
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1 cup Cocoa Powder
- 1 3/4 cups All-Purpose Flour
- 1 cup Honey Roasted Peanuts, chopped
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter, Crisco, sugar and vanilla using a wooden spoon until light and fluffy; then add the beaten eggs.
- Next, sift the flour, cocoa powder and baking soda together in a separate bowl; then add to the butter mixture.
- Add the chopped honey roasted peanuts and mix well.
- Line baking sheets with parchment paper and using a small cookie scoop put dollops on the cookie sheet; then make criss cross marks using a fork.
- Bake for 6-8 minutes; as you want them to be a little chewy.
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Carrie!! What a gorgeous post!! Thank you…I’ll be linking back to it! I love that you did the honey roasted nuts…chewy chocolate and nuts…nuttin’ better! xo
Hi, Carrie! Your post is now linked to the eCookbook page!! Thanks so much! xo
Thank you! xo