If the title didn’t convey it, these cookies are stuffed with tons of ooey-gooey goodness. Chocolate chips? Check. Peanuts? Check. Peanut butter? Check. These bad boys are rich and chewy, just how we like them, and they just might ruin you for all other cookies, since you’ll find they don’t quite measure up once you’ve tasted these. Sorry about that. (But not really, cause they’re so good!)
While it might feel like you’re throwing everything but the kitchen sink into these, we promise you it’s all worth it, so check your ingredient list and get cooking, aaand you’ll probably want to make extra, since they’re so delectable!
Chocolate Chip Peanut Butter Cookies
Yield: 2 dozen
- 2 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
- 3/4 cup peanuts, chopped coarsely
- 3/4 cup brown sugar
- 3/4 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 2 eggs, room temperature
- 3 tablespoons vegetable oil
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 375º F.
- In a small bowl, combine flour, cocoa powder, baking soda and salt, and set aside.
- Cream together butter, peanut butter and sugars in a large bowl until fluffy and smooth.
- One at a time, beat in eggs, then oil and vanilla extract.
- Gradually add in dry ingredients to the wet mixture and mix until just incorporated.
- Fold in chocolate chips and peanuts.
- Cover dough and refrigerate for 20-30 minutes, or until chilled.
- Using a small ice cream scoop or tablespoon, drop equal-sized amounts of cookie dough onto 1-2 baking sheets, making sure to leave approximately 1 1/2 inches between each cookie.
- Place baking sheets in oven and bake for 10-12 minutes, or until bottoms and edges are golden brown.
- Remove from oven (cookies will continue to set) and let rest 10 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Rachael Ray