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Chocolatey peanut butter cookies

3
Points®
Total Time
33 min
Prep
25 min
Cook
8 min
Serves
36
Difficulty
Easy
These delicious, hearty cookies feature chunky peanut butter and chocolate-covered peanuts...who could possibly say no to that? They also come together in about half an hour. Simply mix together the dry ingredients, then cream the brown sugar, peanut butter, and butter until smooth. Add an egg, vanilla extract, and the dry ingredients, as well as peanuts, and your batter is made. Then just bake them off just until they're set and this classic dessert is served. To give these cookies a crunchy edge and chewy center—the way we think they are at their most delicious—be sure not to overbake them.

Ingredients

All-purpose flour

1 cup(s)

Whole wheat flour

¼ cup(s), pastry variety

Baking soda

½ tsp

Table salt

¼ tsp

Packed brown sugar

¾ cup(s)

Chunky salted peanut butter

¼ cup(s)

Unsalted butter

3 Tbsp, melted and cooled

Egg

1 large egg(s)

Vanilla extract

1 tsp

Chocolate-covered peanuts

3½ oz

Instructions

  1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Combine the all-purpose flour, whole-wheat flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, peanut butter, and butter in a large bowl until combined. Add the egg and vanilla and beat until well blended. Add the flour mixture and beat until blended. Stir in the chocolate-covered peanuts and peanut butter chips.
  3. Roll scant tablespoonfuls of the dough into 1-inch balls, making a total of 36 cookies. If necessary, dust your hands with flour to prevent the dough from sticking. Place the balls on the baking sheets about 2 inches apart, then press with a glass dipped in flour to make 1 1⁄2-inch rounds. Bake until set, 8 – 10 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.

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