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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Step 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.

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