Chunky Peanut, Chocolate, and Cinnamon Cookies
| Prep Time: 10 min | Serves: 60 |
| Cooking Time: 65 min | Yield: 60 cookies |
These cookies have a slight crunchiness from the peanut butter, and are great on their own, but phenomenal with a glass of cold dairy milk.
Ingredients
- 2 cups Unbleached All-Purpose Flour
- 1 tsp Pure Baking Soda
- 1 tsp Salt
- 1/2 tsp Ground Cinnamon
- 3/4 cup Butter, Unsalted
- 1/2 cup Smooth Peanut Butter
- 1 cup Natural Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Egg, Large
- 1 1/2 cups Toll House Semi-Sweet Chocolate Morsels
- 2/3 cup Roasted Salted Peanuts
- 2 tsp Pure Vanilla Extract
Directions
1. Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
2. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool.
From Martha Stewart Living, November 2005