Chunky Peanut, Chocolate, and Cinnamon Cookies
In case you were wondering, yes I’m giving my Martha Stewart Cookies cookbook quite the workout lately. What can I say, some of our new favorite cookie recipes are coming out of this book! These were no exception. I had the urge to bake but didn’t have enough add-ins for some recipes. But I did have an abundance of peanuts! The peanuts and cinnamon combo really make this cookie stand out. Let’s just say these didn’t last long (although, really, what cookie does in this house?).
Chunky Peanut, Chocolate, and Cinnamon Cookies
Makes 60 cookies.
Recipe courtesy Martha Stewart Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons vanilla extract
Preheat oven to 350. Whisk flour, soda, salt, and cinnamon in bowl.
Put butter and peanut butter in bowl of mixer on medium until combined, 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla until well distributed. Refrigerate dough until slightly firm, 15 minutes.
Roll dough into 1-inch balls. Space 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, 13 minutes. Transfer to wire racks to cool.
