Yes, it’s July and I’m baking cookies because why not? I wanted something sweet, easy to make, and just a hint decadent – and that’s how I came up with these Chocolate Chip Peanut Cookies. Rich and chocolate, with just a hint of salt, and some crunch from peanuts, these fudge-like cookies are a treat any time of year.

And would you believe me if I said these cookies use just five – yes five – simple ingredients? That’s right. A fudge cake mix, peanuts, chocolate chips, eggs, and oil. Mix it all together, portion it out on baking sheets, and then pop them in the oven at three-fifty, and you’re good to go.

Seriously, what more do I need to say? Make them and enjoy them.

Read on for an ingredient checklist, a recipe overview, tips for baking the perfect cookies every time, and a printable recipe card.

What to Expect – Recipe Overview

Taste and Texture: These Chocolate Chip Peanut Cookies feature a fudge-like texture that is rich and decadent. The taste combines chocolatey goodness with a pinch of salt and crunchy nuts. Every bite is soft and chewy, making this instantly indulgent treat.

Difficulty Level: Super simple from start to finish. With just five basic ingredients and a blissfully simple prep process, beginner home bakers can whip these up in a flash. Seriously, homemade cookies do not get any easier than this.

Pairings: I’m writing this post in July, in ninety-five-degree weather, and so I’m immediately thinking of something cold – like a scoop of ice cream or an iced milk with sugar. However, chocolate and coffee is a hard combo to beat, meaning these cookies pair great with after-dinner coffee. These cookies are also a nice addition to any dessert spread alongside pastries or individual cakes or topped with a bit of mousse.

Ingredient Checklist – Everything You’ll Need

1 box chocolate fudge or chocolate cake mix
- Tip: I recommend a chocolate fudge cake mix for this recipe.
- Substitution: Your favorite brand of mix works just fine here.
2 large eggs
- Tip: As always, start your baking with room temperature ingredients, and that means the eggs as well.
- Substitution: Per egg, use one teaspoon of vegetable oil whipped together with two tablespoons of water and two teaspoons of baking powder. I’m taking credit for this suggestion. You ‘can’ use a quarter of a cup of applesauce, but I prefer this substitute method as it’s flavor-neutral.
1/3 cup neutral oil
- Tip: I tend to use canola oil as my go-to flavor-neutral oil.
1/2 cup chocolate chips
- Tip: For this recipe, I’d opt for either semi-sweet or milk chocolate.
1/2 cup salted peanuts
- Tip: You can add the peanuts in whole, but you can of course give them a few good chops if you prefer small chunks.
- Substitution: Feel free to get creative with the nuts of your choice, or even mix and match. Almonds or pecans are always good in cookies, I find.

Tips for Baking Chocolate Chip Peanut Cookies

Use Room Temperature Ingredients
- I know I said this earlier, but it really does make a difference. Room temperature ingredients are easier to work with and result in better quality baked goods as they result in more even mixing.
Temperature Accuracy
- Temperatures matter, and that’s doubly true when it comes to baking. So it might be worth investing in an oven thermometer to check your oven temps (obviously not specifically for this recipe but just in general.
Line Your Baking Sheet
- Parchment paper is one of my kitchen must-haves, and this recipe is a great example of why. The cleanup is made super easy just by the use of parchment paper.
Mix Just Until Combined
- The quickest way to destroy baked goods is through overmixing. Overmixing means to mix, and too much air means baked goods that are either tough, rubbery, or over-dense. Not fun.
Scoop Evenly-Sized Cookies
- To ensure even baking, make sure that the cookies are roughly the same size. You don’t need to be neurotic about it, just make sure they are relatively evenly portioned and relatively evenly spaced apart.
Press the Cookies Gently
- After scooping the dough onto the baking sheet, gently press each cookie down. This helps them spread evenly during baking.
Watch the Baking Time
- Bake the cookies for about 12 minutes or until they are set. For softer cookies, bake for a slightly shorter time; for crunchier cookies, bake a bit longer. Keep an eye on them to avoid overbaking.
Cool on a Wire Rack
- After removing the cookies from the oven, transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
Sea Salt
- Chocolate and salt are a great combination. To give the cookies a little bit of a boost, sprinkle a pinch of sea salt on top of the cookies right after they come out of the oven. Trust me, you’ll love it.
Storage Tips
- An airtight container at room temperature is all you need. The cookies should keep for about a week.
Test for Doneness
- The cookies should be set around the edges and slightly soft in the center when you remove them from the oven. They will continue to cook on the baking sheet as they cool.