Peanut Chocolate Chunk Cookies
Submitted by Beverly Reed, Pinehurst, Ga.

2½ cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temperature
1/2 cup peanut butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1½ tsp. vanilla extract
2/3 cup dry-roasted peanuts, chopped
(1) 8 oz. milk chocolate bar, chopped

Heat oven to 350 degrees. On waxed paper, stir together flour, baking soda and salt. In a large bowl, beat butter and peanut butter until blended. Add in both sugars; continue to beat until fluffy. Beat in eggs and vanilla. On low speed, beat in flour mixture. Stir in nuts and chocolate until combined. Place 1/4 cup scoops of dough onto ungreased
cookie sheet. Bake at 350 for 12-15 minutes. Remove from oven and cool for a few minutes. Remove to a wire rack to cool.

Makes 24 cookies.

Beverly Reed is the wife of David Reed, a fourth generation farmer in Dooly County. The Reed family grows peanuts and cotton. David serves on the GPC advisory board.