Peanut Chocolate Cookies

With nuts and chocolate, these peanut chocolate cookies are salty and sweet. They’re golden brown, soft in the middle and chewy at the edges.

I bake a lot of cookies to the point that I have to control the urge.

When I was on the way home from the office one night earlier this week, my mind was dreaming of flour and measuring cups.

No surprise, baking didn’t happen that evening, but I found another time to make a mess in the kitchen.

Whipping up a batch of cookies is my kind of relaxation.

A friend told me I should try these peanut chocolate cookies because she knows my love for all things salty and sweet.

While making them I discovered a food styling trick.

To get those perfectly placed nuts and chips, I pressed a few extra ones into the cookies halfway through baking.

They ended up tasting and looking like my ideal cookie.  

Peanut Chocolate Cookies

• Author: Paige Adams
• Prep Time: 25 minutes + chilling overnight
• Cook Time: 15 minutes
• Total Time: 40 minutes + chilling overnight
• Yield: 20 cookies 1x

Print Recipe

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Description

With nuts and chocolate, these peanut chocolate cookies are salty and sweet. They’re golden brown, soft in the middle and chewy at the edges.

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Ingredients

Scale 1x2x3x

• 1–1/2 sticks (6 ounces) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2–1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup salted peanuts

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Instructions

1. Melt the butter and let it cool for 5 minutes. In a large bowl, use an electric mixer to combine the butter and both sugars. Beat in the vanilla and eggs.
2. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients followed by the chocolate chips and peanuts. Cover the bowl with plastic wrap and let the dough chill in the fridge overnight.
3. Preheat the oven to 350 degrees F. Scoop the dough by the scant 1/4-cup-full, roll into a ball and place on the sheet pan about 2 inches apart. Bake until the cookies are golden brown at the edges but still chewy in the middle, about 15 minutes. Let the cookies sit on the sheet pan for 3 minutes before transferring them to a wire rack to cool.
4. Store in an airtight container.

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Notes

Adapted from Nigella Lawson