Chocolate Chip Peanut Graham Cookies

  

Warning: Highly Addictive.
These chocolate chip cookies bring the crunch with peanuts and a graham cracker crust. Classic, but with a twist you won’t see coming.

Packed with peanuts and rolled in graham cracker crumbs, they’ve got a toasty crunch and an irresistible twist.

Chocolate Chip Peanut Graham Cookies

5 Tbs. butter, room temperature
5 Tbs. shortening, room temperature
14 oz. sweetened condensed milk (1 can)
1/2 cup brown sugar, tightly packed
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. kosher salt
2 1/2 cups all-purpose flour
14 oz. semi-sweet dark chocolate chips
1 cup roasted peanuts
1 cup graham cracker crumbs

 

Preheat oven to 325 degrees.

 

Using a stand mixer (or hand beating in a large bowl), cream together the butter, shortening, sweetened condensed milk, and brown sugar until smooth and creamy. 

Blend in the vanilla, baking soda, baking powder, and salt.

 

Next, add the flour 1/2 cup at a time, mixing well.

 

Fold in the dark chocolate chips and peanuts.

 

Prepare a small bowl of graham cracker crumbs.

 

Form the dough into balls and roll them in the graham crumbs, pressing the goodness into the dough to form fat discs.

 

Line baking sheets with parchment paper.

 

Scoop 1″ balls of cookie dough and space 1-2″ apart on the baking sheets. Form and flatten into discs.

 

Bake 12-13 minutes, until golden brown and absolutely PERFECT!

 

Cool for several minutes.

 

Apparently, this is another OMGG recipe!!! 😋 (“Oh, my good god” – Brian)