Peanut Butter Chocolate Chunk Cookies
These cookies are for folks who love chunky peanut butter. They may not be as refined as some peanut butter cookies, but you’re definitely getting your money’s worth. Loaded with peanuts, cashews, and chunks of bittersweet chocolate, they showcase the pairing of chocolate and peanuts to perfection. The dough can be made ahead and frozen for up to a month, so if you get any surprise guests, you can surprise them right back with an over-the-top treat.
1 ½ cups all-purpose flour
½ teaspoon baking soda
⅛ teaspoon salt
11 tablespoons unsalted butter, slightly softened
⅔ cup creamy peanut butter
⅔ cup dark brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ cup unsalted peanuts, coarsely chopped
½ cup light salted roasted cashews, coarsely chopped
7 ounces bittersweet chocolate, cut into 1/4 inch chunks
1. Position a rack in the center of the oven and preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and peanut butter at medium-high speed until creamy, about 1 minute. Gradually add the brown sugar and granulated sugars and beat at medium speed until well-blended. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla extract. At low speed, beat in the dry ingredients. Using a wooden spoon, stir in the peanuts, cashews, and bittersweet chocolate chunks. Cover the bowl and let the dough stand for 10 minutes. (The dough can be wrapped in plastic and stored in an airtight container in the refrigerator for up to 3 days, or frozen, well wrapped, for up to a month.)
4. Drop the dough by slightly rounded tablespoonfuls on ungreased baking sheets, spacing the cookies at least 2 inches apart. Bake the cookies, one sheet at a time, for 11 to 13 minutes, until just starting to brown lightly around the edges; they should still be soft in the center. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
Store in an airtight container at room temperature for up to a week.
Melissa’s note – the recipe states this makes 72 cookies. I used by cookie scoop an yielded 46.
Source: The Good Cookie by Tish Boyle (46 servings)