There must be at least a thousand different ways to make a chocolate chip cookie. I hope that means I'll never run out of creative new cookies to share with you! This peanut butter and chunky roasted peanut-loaded chocolate chip cookie (say that three times fast!) is superb! It's full of peanut flavor, but not enough to overwhelm the semi-sweet chocolate. And it's all balanced by a subtle saltiness. Sweet and salty, soft and crunchy, all in one cookie.
This cookie dough has an amazing texture. The cookies puff right up in the oven and stay tender and chewy once cooled. No flat cookie pucks, which is my cookie nightmare. I stuck the dough in the fridge for the recommended 15 minutes prior to baking, but if you're in a hurry, go ahead and skip that step. These keep well stored at room temperature for a few days or tucked away in the freezer for several weeks. They'll last a lot longer out of sight!
INGREDIENTS
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 tsp. pure vanilla extract
DIRECTIONS
1. Preheat oven to 350 F.
2. In a medium sized bowl whisk together flour, baking soda, salt, and cinnamon. In a large bowl, mix butter and peanut butter with an electric mixer on medium speed, until combined, about 2 minutes. Add sugar and mix another 2 minutes. Add the vanilla and eggs, one at a time. Gradually add the flour mixture, mixing until just combined. Fold in the chocolate chips and peanuts by hand. Refrigerate dough until slightly firm, about 15 minutes.
3. Lightly grease or line a baking sheet. Distribute the dough by rounded tablespoons-fulls onto the prepared baking sheet. Bake in preheated oven for 8-10 minutes until golden brown on the edges. When done, cool cookies on pan for 2 minutes, then transfer to a wire rack to cool.
Makes 24-36 cookies.
(Adapted from Martha Stewart's Cookies via Every Last Cookie)
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