Chunky Drop Cookies Recipe

4.5 2 8
Chunky Drop Cookies Recipe
Chunky Drop Cookies Recipe photo by Taste of Home
Publisher Photo

Chunky Drop Cookies Recipe

Read Reviews
4.5 2 8
Publisher Photo
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.”
Recommended: Our Best Fall Recipes
MAKES:
81 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
81 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 3 teaspoons 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

Directions

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.
Originally published as Chunky Drop Cookies in Taste of Home February/March 2006, p53

Nutritional Facts

1 each: 81 calories, 4g fat (2g saturated fat), 11mg cholesterol, 46mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 3 teaspoons 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
  1. 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.
  2. 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.
Originally published as Chunky Drop Cookies in Taste of Home February/March 2006, p53

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Reviews forChunky Drop Cookies

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MY REVIEW
doddstir User ID: 4812196 136426
Reviewed Jan. 7, 2011

"These cookies taste great. My family loved them. I would definately make them again."

MY REVIEW
5493 User ID: 1727685 107791
Reviewed Mar. 2, 2009

"These cookies are fantastic. I used the salted peanuts and chocolate chips I had on hand and omitted the raisins,they turned out great. Now a favorite."

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