Salty Peanut Chocolate Chip Cookies PT50M https://img3.recipesrun.com/201907/2019/0731/fa/5/123114/300x200x90.jpg These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer — if they are overcooked, they will lose their chewiness. 8 servings Ingredients: 1 cup Salted peanuts 1 cup Semisweet chocolate morsels 1/2 teaspoon Baking soda 1 teaspoon Baking powder 2 1/4 cups All-purpose flour 2 Large eggs 2 teaspoons Vanilla extract 1/2 cup Granulated sugar 1 cup Light brown sugar 6 ounces Unsalted butter
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Salty Peanut Chocolate Chip Cookies

These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer — if they are overcooked, they will lose their chewiness.
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    01 Information
    • Grade easy
    • Serving 8 servings
    • Total Time 50 Mins
    02 Ingredients
      • 1 cup Salted peanuts
      • 1 cup Semisweet chocolate morsels
      • 1/2 teaspoon Baking soda
      • 1 teaspoon Baking powder
      • 2 1/4 cups All-purpose flour
      • 2 Large eggs
      • 2 teaspoons Vanilla extract
      • 1/2 cup Granulated sugar
      • 1 cup Light brown sugar
      • 6 ounces Unsalted butter
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    03 Method
    • Step 1
      Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
    • Step 2
      Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
    • Step 3
      Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
    • Step 4
      Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
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    04 Author
    lihui lihui
    134 Recipes
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