Chunky Peanut, Chocolate and Cinnamon Cookies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a spin off of the regular chocolate chipper recipes out there, just a bit of variety. The addition of cinnamon makes these special. From Martha Stewart. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
3/4 cup unsalted butter, softened |
1/2 cup smooth peanut butter |
1 cup packed light-brown sugar |
1/2 cup granulated sugar |
2 large eggs |
1 1/2 cups semi-sweet chocolate chips |
2/3 cup salted peanuts, coarsely chopped and roasted |
2 teaspoons pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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. Serve with ice cream.
5. * You can make these into bite size, just make the balls smaller. Also Instead of real peanuts you can add peanut butter chips, they come out great!
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