1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted dry-roasted peanuts
1 (11.5 ounce) bag chocolate chunks (I used milk chocolate chips)
Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well.
Add eggs, beating until blended.
Combine flour and next 4 ingredients.
Add to butter mixture, beating well.
Stir in peanuts and chocolate chunks (or chips).
Shape dough into 2-inch balls (about 2 tablespoons for each cookie).
Flatten slightly, and place on ungreased baking sheets.
Bake at 375 degrees for 12 to 15 minutes or until lightly browned.
Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.
Makes about 28 cookies.
Southern Living, May 2004