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Sweet and Salty Peanut Chocolate Chunk Cookies

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 38 cookies (serving size: 1 cookie)
Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut you like in place of peanuts.

Ingredients

  • 1/3 cup coarsely chopped unsalted, dry-roasted peanuts
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup semisweet chocolate chips
  • 1/2 teaspoon coarse sea salt
  • Cooking spray

Nutrition Information

  • calories 61
  • caloriesfromfat 35 %
  • fat 2.4 g
  • satfat 1.2 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 0.9 g
  • carbohydrate 9.2 g
  • fiber 0.3 g
  • cholesterol 9 mg
  • iron 0.3 mg
  • sodium 48 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.

  4. 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.

  5. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.