Sunday, August 23, 2009

Chunky Peanut, Chocolate, And Cinammon Cookies

I wanted a cookie involving peanuts and chocolate, so I picked out this recipe. It is EXCELLENT. These make the most beautiful cookies. They look perfect. The peanut butter gives them a nice flavor, and the cinnamon adds a really nice backdrop. It kind of makes them taste more grown-up. I don't know how to explain it. Definitely very good. I would make these again for a party or bake sale or something.


Chunky Peanut, Chocolate, And Cinammon Cookies
Martha Stewart Living

You can also make bite-size cookies by rolling the dough into smaller balls.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter (1 1/2 sticks), 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 semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving

1. Preheat oven to 350°. 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. Serve with ice cream.

Yield: 5 dozen

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