SWEET AND SALTY PEANUT CHOCOLATE CHUNK COOKIES
Steps:
- Preheat oven to 350°.
- Place peanuts in a small baking pan. Bake for 8 minutes or until lightly toasted.
- Combine flour, baking powder, and baking soda. Set aside.
- Place sugars and butter in a large bowl. Beat at medium speed until well blended. Add vanilla and egg, and mix until combined. Add flour mixture to sugar mixture, beating at low speed until blended. Stir in peanuts, chocolate chips, and salt.
- Drop dough by teaspoonfuls about 2 inches apart on sprayed or lined baking sheets. Bake for 10 minutes, until edges are lightly browned. Cool on pans for 5 minutes, then cool completely on wire racks.
SWEET AND SALTY PEANUT CHOCOLATE CHUNK COOKIES
Make and share this Sweet and Salty Peanut Chocolate Chunk Cookies recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 25m
Yield 38 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Combine flour, baking powder and baking soda stirring well with a whisk.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips and salt.
- Drop dough by teaspoonfulls. Bake 350° for 10 minutes or until cookies are pale golden brown.
Nutrition Facts : Calories 60.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 8.8, Sodium 47.2, Carbohydrate 9.2, Fiber 0.3, Sugar 6.2, Protein 0.8
SALTY PEANUT CHOCOLATE CHIP COOKIES
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer - if they are overcooked, they will lose their chewiness.
Provided by Nigella Lawson
Categories cookies and bars, dessert
Time 50m
Yield About 20 cookies
Number Of Ingredients 10
Steps:
- Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
- Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
- Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
- Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 92 milligrams, Sugar 21 grams, TransFat 0 grams
TINY, SALTY, CHOCOLATY COOKIES
You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
- Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
- Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
- Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.
CL-SWEET AND SALTY PEANUT CHOCOLATE CHUNK COOKIES
Steps:
- Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
I got this recipe on another site. Everyone loves these cookies. I prefer these to regular peanut butter cookies, because I love chocolate!
Provided by Nancy in Montreal
Categories Dessert
Time 24m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Combine flour, baking soda and salt in small bowl.
- Beat peanut butter, butter, sugars, and vanilla in a large mixing bowl until creamy.
- Beat in eggs.
- Gradually beat in flour mixture.
- Stir in chocolate chips and peanuts.
- Drop by rounded tablespoon onto ungreased baking sheets, press down slightly.
- Bake for 9-12 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 147.3, Fat 9.1, SaturatedFat 3.9, Cholesterol 16.7, Sodium 88.3, Carbohydrate 14.3, Fiber 1.2, Sugar 9.4, Protein 3
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