These cookies are an excellent example of the classic chocolate and peanut butter flavor combination with a fun twist. Adapted from a recipe from my King Arthur Flour Cookie Companion (of course), this recipe blends a peanut butter cookie base, made with dark brown sugar for rich flavor, with chopped lightly salted peanuts and chocolate chips. The end result is, not surprisingly, delicious, and the dough is very easy to make.
The recipe below makes a pretty big batch at 46 cookies, but you could yield even more if you used a smaller cookie scoop. I went with a 2-inch scoop for slightly larger treats.
- 1 cup butter, very soft
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1 1/4 cups peanut butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 2/3 cups flour
- 1 1/4 cups lightly salted, dry-roasted peanuts, chopped
- 1 1/2 cups milk chocolate chips
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
In a mixer fitted with the paddle attachment, cream butter, sugars, peanut butter, baking powder, baking soda, and salt. Add eggs, one at a time, beating well after each addition. Stir in flour, peanuts, and chocolate chips.
Using a two-inch cookie scoop, drop scoops of dough into the baking sheets; the cookies don’t spread much during baking, but you want to leave a bit of room between them. Bake for 13-14 minutes, until edges are brown. Remove from oven and cool on the baking sheets for a few minutes, then remove to a wire rack to cool completely.
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