Rating: 4 stars
26 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 6
  • 5 star values: 13

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.

Jackie Mills, R.D.
Recipe by Cooking Light March 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
38 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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 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.

Nutrition Facts

61 calories; calories from fat 35%; fat 2.4g; saturated fat 1.2g; mono fat 0.8g; poly fat 0.3g; protein 0.9g; carbohydrates 9.2g; fiber 0.3g; cholesterol 9mg; iron 0.3mg; sodium 48mg; calcium 9mg.
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