Courtesy of Lauren GrovemanPrint
Chunky Peanut Butter Chocolate Chip Sandies
Vegetable oil, for cookie sheets (or parchment paper)
3 cups unbleached all-purpose flour
1 1/2 teaspoon double-acting baking powder
2 sticks (1/2 pound) unsalted butter, at room temperature
1 1/2 cups sugar
1 extra-large egg
2 teaspoons Rain’s Choice pure Vanilla Extract
1 rounded cup smooth peanut butter
1 cup salted cocktail peanuts, finely chopped
12 to 16 ounces semisweet or milk chocolate chips (I use 16 ounces)
Position both oven racks to the upper and lower positions and preheat the oven to 375°F. Lightly oil cookie sheets or use parchment paper, and set aside.
In a large bowl, whisk together the flour and baking powder. In another large bowl, using a wooden spoon or electric mixer, cream the softened butter with the sugar until light. Add the egg and mix until smooth then stir in vanilla. Add the peanut butter and combine well. Stir in the nuts and chocolate chips. Finally, stir in the flour mixture and continue to stir until the batter is smooth throughout. If the dough is a bit crumbly on the bottom, squeeze dry areas gently with your hand to help mixture bind together.
Place rounded tablespoonfuls or level cookie scoops of dough 1 1/2 inches apart on the prepared cookie sheets. You should be able to bake 4 rows of 4 cookies per sheet. (If using a tablespoon, shape each portion of dough into a round.) Using a fork, press each round down gently in a crosshatch pattern. Bake cookies on both levels of the preheated oven until light golden, about 10 minutes, switching shelf positions of the sheets after half the baking.
Place the cookie sheets on wire racks to cool for 5 minutes. Then remove cookies using a thin metal spatula and allow them to cool thoroughly on wire racks before storing in an airtight tin.
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