I am satisfying a chocolate and peanut butter craving today. I don’t bake cookies very often, so when I do, I want them to be special. These met all my criteria: easy and quick to put together, simple to shape (just scoop and drop), and full of rich chocolate and peanut flavor. They’re indulgent, no doubt, but aren’t you worth it?
Salted Chocolate and Peanut Butter Cookies
(makes 20 to 24 cookies)
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Scant 1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup creamy peanut butter (no fancy stuff, Jif works just fine)
2/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla paste or extract
1 cup semisweet chocolate chips
1/2 cup roasted, unsalted peanuts
Maldon or other similar coarse salt, for sprinkling
Preheat the oven to 350°F and line a heavy baking sheet with parchment paper. In a medium bowl whisk together the dry ingredients; set aside. In a large bowl, beat together the butter, peanut butter, and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add the eggs, one at a time, beating well after each addition. Add the vanilla extract. Add the dry ingredients and mix on low speed until just combined. Using a rubber or silicone spatula, mix in the chocolate chips and peanuts. Drop by 2 heaping tablespoons dough (I used a cookie scoop), spacing about 2 inches apart on the prepared sheet. Sprinkle a small pinch of coarse salt atop each cookie. Bake for about 12 minutes, until the outsides are set but the middles are still a little soft (they will firm up somewhat as they cool). Remove and slide the parchment sheet of cookies onto a wire rack to cool completely. Store airtight for up to 5 days (they won’t last that long).
(adapted by The Brown Eyed Baker from Food 52).