Makes 3 dozen
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/4 cup peanut butter, preferably crunchy
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips, preferably 3/4 cup each milk chocolate and semisweet
- 1 cup coarsely chopped salted cocktail peanuts
Preheat the oven to 350°F and position racks in the middle and upper third. Spray two baking sheets with nonstick cooking spray or line with parchment paper.
Whisk the flour, baking soda and salt in a small bowl.
Beat the butter, peanut butter, both sugars and vanilla extract in a large bowl until creamy. Add the eggs, one at a time, beating well after each addition. On low speed, add the flour mixture in two batches, beating after each addition. When all the dry ingredients have been beaten in, stir in the chocolate chips and the chopped peanuts with a wooden spoon.
Drop the dough by rounded teaspoons onto the baking sheets, about 2 inches apart. Bake for 11 to 12 minutes, switching the baking sheets halfway through the baking time and rotating them 180 degrees, until the cookies are light golden. Let them sit on the baking sheets for a minute, then transfer to a rack to cool. (The cookies will keep for 3 to 4 days in an airtight container.)
“Peanutter Cookies” from Cat Cora’s Classics with a Twist by Cat Cora. Copyright ©2010 by Cat Cora. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.