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Chunky Drop Cookies

 Chunky Drop Cookies
Field editor Kelly Ward Hartman of Cape Coral, Florida shares these sweet and salty gems. “The night before, I measure out the pretzels, peanuts, raisins and chocolate (I’ve even used a leftover hollow Easter bunny). Assembly goes quickly the next day.”
81 ServingsPrep: 15 min. Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 cups halved pretzel sticks
  • 1 cup coarsely chopped dry roasted peanuts
  • 1 cup semisweet chocolate chunks
  • 1 cup raisins


  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour and baking powder; gradually add to
  • creamed mixture and mix well. Stir in the pretzels, peanuts,
  • chocolate chunks and raisins.
  • Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake at 350° for 10-14 minutes or until edges are golden
  • brown. Cool for 2 minutes before removing to wire racks. Yield:
  • about 6-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 81 calories,

2 of 2

Chunky Drop Cookies (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 11 mg cholesterol, 46 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.