Lest you think I've been slacking, I've been putting together recipes for the classes I will teach when I go on the road in March. I also have a recipe that I've been wanting to try for a while, and tweaked it up a bit, so that I can take it down to the elves at Specialty Produce tomorrow.
Salted Peanut, Peanut Butter Chocolate Cookies
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter (use a regular peanut butter, not a "natural" peanut butter)
1 cup sugar
2 large eggs
2 teaspoons vanilla paste or vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup salted roasted peanuts
1 cup milk chocolate chips, or chopped milk chocolate
- Preheat the oven to 350 degrees and line 3 baking sheets with parchment or silicone baking liners.
- In the large bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter, and sugar, until smooth.
- Add the eggs one at a time, beating after each addition.
- Add the vanilla, flour, cocoa, soda, powder, salt, peanuts and chips, beating until blended. using a portion scoop, form 1-inch balls and drop the dough 2 inches apart on the prepared baking sheets.
- Bake the cookies for 10 to 12 minutes, until the edges are firm. Transfer to a wire rack and cool for 2 minutes, before removing from the cookie sheets to cool completely.