There’s never enough peanut butter and chocolate combinations to appease me, so I modified a recipe I found on cooksillustrated.com for Big, Super Nutty Peanut Butter Cookies to create a satisfyingly warm and comforting sweet sensation. These have to be hidden from sight or they will disappear in the wee hours of the morning in the mouths of sleepwalkers of all types.
I begin by grinding the peanuts in a food processor to small bits and sifting the dry ingredients together while allowing the butter, eggs and peanut butter to come to room temperature.( The sooner I can eat these the better, so I’m not wasting time.) I find that if I cut the butter up into smaller chunks, it will come to room temperature more quickly, especially when it is placed near the warming oven. All of the ingredients are lined up and ready to go on the counter next to the mixer! Make sure you have milk in the ‘fridge to go with these luscious bites of sweet satisfaction!
- 2½ c. All-Purpose Flour ( I use White Lily.)
- ½ t. baking soda
- ½ t. baking powder
- ½ t. Kosher salt
- 1 c. butter
- 1 c. dark brown sugar
- 1 c. granulated sugar
- 1 c. crunchy peanut butter (I use Jif.)
- 2 large eggs
- 2 t. vanilla
- 1 c. honey-roasted peanuts ground in food processor to desired size
- 1 bag of semi-sweet chocolate chips (I use Ghirardelli.)
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, beat butter until creamy.
- Add sugars and beat until fluffy in appearance. Scrape bowl as necessary.
- Beat in peanut butter until fully incorporated.
- Add in eggs one at a time, followed by vanilla.
- Slowly add dry ingredients.
- Stir in ground peanuts and chocolate chips until evenly distributed in batter.
- Drop dough 2-inches apart onto a parchment covered cookie sheet.
- Press a crisscross design onto each cookie using a fork./
- Bake for about 10-12 minutes until slightly brown around the edges.
- Cool on cookie sheet for approximately until set. Transfer to a wire rack to cool completely.