These amazing cookies were a hit at two recent gatherings I attended and I thought I'd share the recipe with y'all in hopes that you will love them just as much as I do -- I just know you will! They have a crispy outside, gooey inside, they're chocolatey sweet yet have surprisingly salty bits of whole dry roasted peanuts strewn throughout that tie everything deliciously together. Enjoy!
Chocolate Chip Peanut Butter Cookies
INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1-1/2 sticks unsalted butter (at room temperature)
1/2 cup smooth Jif brand peanut butter
1 cup sugar
2/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12-ounces bittersweet chocolate, chopped into various size chunks (use a high quality chocolate, such as 70% Scharffen Berger
1 cup salted Planters brand dry roasted peanuts
DIRECTIONS
1. Center a rack in the oven, preheat your oven to 375 degrees F. and place silicone mats on two baking sheets.
2. Whisk together the flour, salt and baking soda in a medium bowl.
3. Using a stand mixer fitted with a paddle attachment, beat the butter and peanut butter on medium high speed until smooth, about 2 minutes. Scrape down sides with spatula.
4. Add the white and brown sugars and beat until light and fluffy, another 2 - 3 minutes. Scrape down sides with spatula again.
5. Add eggs, one at a time, and beat for 1 minute after each egg is added. Remove mixing bowl from mixer stand and scrape batter off of paddle using the spatula.
6. Using the spatula, fold in dry ingredients and, just before flour is incorporated, fold in the chopped chocolate and dry roasted peanuts until everything is just combined.
7. Using a tablespoon measure or a tablespoon sized melon scoop, drop the dough by rounded tablespoonfuls onto the silicone mat prepared baking sheets, leaving 2 inches between each cookie.
8. Bake one sheet at a time for 12 minutes (you can bake them as little as 10 minutes for a softer cookie, but I like them crisp). Remove from oven and leave the cookies on the sheet for a minute or two so they can set, and then transfer them to a wire rack and allow them to cool to room temperature.
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