Spanish Peanut Chocolate Chip Cookies

These Spanish peanut chocolate chip cookies are the kind you’d expect to find behind a bakery glass case—rich, gooey, and impossible to resist. One bite and you’ll understand why this classic combo never goes out of style.

What are Spanish Peanuts?

Let me start this post by explaining that I have a particular fascination with Spanish peanuts.

Don't believe me?

On a recent trip to Mexico, I spent my last day in the country on a quest to find Spanish peanuts. I was so excited about the prospect that I accidentally left my debit card behind in an ATM machine in Mexico City. (Hey, we were headed into a big market, so I was uber-distracted!)

I found delicious Spanish peanuts at that market (and was able to get my debit card replaced), so all ended well. And when I got home, guess what I did with some of those peanuts?

I baked them into these delicious cookies! And my goodness, were they ever yummy!

What Makes a Peanut Spanish?

Spanish peanuts are known for their small size and their thin red skins. You will often find them used in candies, sweet treats, and peanut butter because they're a bit sweeter than other peanuts.

That said, they have a rich nutty flavor that I love. And best of all, they're salty! (Hey, there's a lot to be said for salty peanuts!)

I found them to be perfect for this delicious cookie and I hope you agree. The additional salt in a chocolate-infused cookie is absolute perfection.

So, what are we waiting for? Grab that mixer and let's whip up some cookies!

Spanish Peanut Chocolate Chip Cookie Ingredients

You'll find a printable recipe card at the bottom of this post but here's a quick peek at what you're going to need to make them. These are simple ingredients you might already have in your kitchen.

• 1 cup butter, room temperature
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1½ teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup Spanish peanuts, toasted, (skins mostly removed), and chopped
• 1½ cups large milk chocolate chips or chunks

How to Make Spanish Peanut Chocolate Chip Cookies

These come together so easily!

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg, egg yolk, and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients and mix just until combined.

Fold in the chopped Spanish peanuts and milk chocolate chips, reserving a few chocolate pieces for the tops.

Scoop dough into 2-tablespoon mounds and place on prepared baking sheets, spacing about 2½ inches apart.

Press a few extra milk chocolate chips onto the tops of each dough ball.

Bake for 10–12 minutes, until the edges are set and the centers still look soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve and enjoy!

Store the cookies in an airtight container at room temperature for up to 4 days.

Freeze baked cookies or dough balls for up to 2 months.

Tips for Maximum Gooeyness

• Use large milk chocolate chips or chunks for those dramatic chocolate puddles.
• Slightly underbake—the cookies will finish setting as they cool.
• For extra flavor, sprinkle a pinch of flaky sea salt over the cookies right after baking.

What to Expect from these Cookies

These Spanish peanut chocolate chip cookies are soft in the center, slightly crisp at the edges, and loaded with melty milk chocolate and crunchy roasted peanuts. I might be a little biased (okay, I am) but using Spanish peanuts gives them a deeper, bolder peanut flavor, while oversized milk chocolate chips create irresistible gooey streaks on top. They’re simple, nostalgic, and downright bakery-worthy, if I do say so myself!

Variations on this Recipe

I think these are perfect just as they are, but I'm always game to try new things. Here are a few ways you could change these up:

• Drizzle ganache over the top of each cookie
• Sandwich cookies together with peanut butter buttercream
• Substitute peanut butter chips for half of the chocolate ones
• Use white chocolate chips instead of milk chocolate

Other Peanutty Favorites from Out of the Box Baking

Love peanuts? We've got you covered! Check out these delicious recipes:

Luscious No-Bake Peanut Butter Pie: This easy No-Bake Peanut Butter Pie is rich, creamy, and loaded with peanut butter flavor. Make it in minutes with simple ingredients — the perfect crowd-pleasing dessert for any occasion!

Peanut Butter Ranger Cookies: I jokingly call these my "Everything but the Kitchen Sink" cookies because I (literally) throw everything in them that you can think of. Crunchy. Salty. Sweet. Savory. It all goes in these yummy Peanut Butter Ranger Cookies. 

Copycat Reese's Peanut Butter Cups: If you love those delicious flavors found in Reese’s Peanut Butter Cups but don’t want to make a trip to the store, I’ve got a treat for you! You can whip up the copycat version, which is just as good, (if not more better!) 

That's it for this post, friends! Thanks for stopping by. If you make these cookies, please leave a review! And before you go, why not pin some photos to your Pinterest boards?

About the Baker

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →