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.
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
How to Make It
Preheat oven to 350°.
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.
recipe was ridiculously easy. My cookies came out perfect. I blitz the peanuts
however and then added them to the mix, so the dough was a lot easier to make
little balls with. Plus I also added white chocolate chips to my milk chocolate
chips and used self-raising-flour which made it sooooo much easier! The sea
salt added a delicious zing! Perfect recipe!
I used pecans and added some peanut butter chips. Otherwise, same recipe. I got 36 cookies out of it. They were crispy and the ones that weren't flat ended up with craters in them. They're VERY sweet. I like them, but I won't be making them again.
This needs more of the peanuts and the chocolate chips. I won't be rushing to make these again. Would rather find a recipe that has a peanut butter base for the dough. BUT I took these to a work party and got a lot of compliments on them.
I just made these for the first time. I used almonds and had to bake them for 10 minutes and they are crispy on the outside and chewy in the centre; just the way I like them. I used almonds instead of peanuts. I also doubled the chocolate chips.
I have mixed feelings about these cookies. I doubled the recipe (because, honestly, how long will 20-30 cookies last?) and subbed in half of the flour with bread flour. While the cookies were still somewhat flat, they weren't terrible. However, I could not taste the sea salt at all. Not sure why. But since I don't care for peanut butter cookies and my family does, this was a nice compromise. If I make again, I may cut back on the sugar and butter a bit.
I made these today. Doubled the recipe. I used 1 1/2 c. AP flour and 1/2 c. of bread flour. Generous 2/3's c. of chocolate chips., 6 T. butter, 2 T. peanut butter. Dropped with a Tablespoon scoop. Baked about 11 min. Mine were not runny at all. Baked up very nice. Love the sea salt in them. Made about 60 cookies.
I really loved this recipe. I added a about tablespoon of peanut butter to the batter to make it more peanut-y. I think next time I might even add a little more, although the amount I did add gave it a nice subtle flavor. Also, the sea salt was may favorite part, but it didn't steal the show. I think I'll add 50% more sea salt next time just because I like the sea salt to have a more obvious flavor. My cookies turned out flatter than expected, like the other reviewers, but not in a bad way. They were moist and flavorful. I will definitely make these again.
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