Peanut chocolate cookies – Crisp and chewy cookies loaded with grated chocolate and chopped peanuts. Move over peanut butter, there’s a new trend in town!
A couple of weeks ago I was talking with my friends Kelly and Jen about nuts and cookies. Opinions are divided, some like nuts in their cookies, some don’t. But even between those who loves nutty cookies, which ones to choose is another story.
The first time I saw this recipe for peanut chocolate cookies I was a little skeptical. I was making assumptions, so to speak.
No worries, my friends. I’ve learned my lesson! Or so I hope.
These cookies are loaded with grated bittersweet chocolate and chopped roasted peanuts. They spread while baking turning out chewy with crispy edges. Sweet, nutty and chewy – all you need is a glass of cold milk!
Thinking it’s too hot to turn the oven on and make these cookies? I’ve got you covered! Two dozens of these cookies are up for grabs in my friend Megan’s online bake sale! Click on the image below for an array of irresistible cookies and details about the bake sale!
Crisp and chewy cookies loaded with grated chocolate and chopped peanuts.
- 1 cup (226 grams) room temperature butter
- 2/3 cup (145 grams) brown sugar
- 2/3 cup (145 grams) sugar
- 2 eggs
- 2 1/4 cups (270 grams) all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup chopped roasted peanuts
- 1/3 cup grated bittersweet chocolate (finely chopped works also)
- In a mixing bowl cream butter and sugars until light and fluffy, for 2-3 minutes.
- Mix in the eggs and stir until well combined.
- Add the baking powder, salt and gently mix in the flour.
- With a spatula, fold in the chopped peanuts and grated chocolate.
- Cover the mixing bowl with plastic wrap and refrigerate for 1 hour.
- Meanwhile heat the oven to 350F. Line cookie baking sheet with parchment paper. Set aside.
- Using a medium scoop, place cookie dough balls on the prepared baking sheet and bake in preheated oven for 12 minutes or until the edges start to brown.
- Remove the cookies from the oven, let the cool for 2-3 minutes on the baking sheet before moving to a cooling wire rack.
adapted from The Complete Book of Cookies
Sending love your way,