Diana's Desserts - www.dianasdesserts.com
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Choco-Peanut Breakaways

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Servings: Makes approximately 16 servings
These were so good I had to ask my friend for the recipe. A very different cookie and very delicious. If you love chocolate and peanuts together, you will love these.

1 cup (2 sticks/8 oz./226g) butter or margarine, softened
1 1/2 cups brown sugar (firmly packed)
2 cups all-purpose flour
1/4 cup dark corn syrup
1 egg
1 (6 oz.) package semi-sweet chocolate chips
1 cup salted peanuts (Planters best)

Preheat oven to 375 degrees F/190 degrees C. Lightly grease a 15 1/2 x 10 1/2 by 1-inch jelly roll pan.

Cream butter with the sugar. Stir in remaining ingredients; spread in prepared jelly roll pan. Bake in preheated oven for 20-25 minutes or until light golden brown. Cool completely, then cut in squares.

Makes 16 breakaways, depending on what size squares you cut them.

Source: A Friend
Submitted By: Kathy Lamb
Date: March 1, 2008


Reviewer: Wendy Dean
My father was given this recipe by his cousin, Diana Roberts years ago after she had brought a pan to a family reunion. Being a chocolate lover, my dad altered the recipe over time by leaving out the peanuts and doubling the chocolate chips. We loved these cookies so much, my dad had to hide the pan somewhere in the house to keep us 3 kids from devouring them. It was always a challenge to find where he had hidden them, but we always found where they were hidden. This recipe has since been dubbed, "OLD FAVORITES!" because they are so good.


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