Chunky Peanut, Chocolate, and Cinnamon Cookies
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Martha Stewart Living, November 2005
- Yield Makes about 5 dozen
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup smooth peanut butter
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups semisweet chocolate chips
- 2/3 cup roasted, salted peanuts, coarsely chopped
- 2 teaspoons pure vanilla extract
- Chocolate or vanilla ice cream, for serving
Directions
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Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 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 with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
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Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
I must say these are fanastic. I used more peanuts than the recipe calls for i used a cup and a half and used red skinned salted peanuts when I did the recipe on the recipe builder on weight watchers with 60 cookies to turn out it came to 2 points each Yippee
Can taste the cinnamon, and the peanut butter. I did omit the peanuts; the cookies are pretty good.
Wow, totally true, you can taste the three main ingredients!
Passionate...
The peanut butter is a major base of this recipe. If you make substitutions, the texture will change. I think your best bet is to find a good chocolate chip cookie recipe and add the cinnamon, 1/4 tsp per cup of flour. (As a rule of thumb, if you can't find or use an ingredient that's in the name of the recipe, it's probably best to find a different recipe.)
We use sunflower butter instead of peanut butter for our allergy friends.....I have not baked with it. It has all the creaminess of peanut butter but not peanut flavor or taste.....it really isn't bad....can find in most grocery stores.lhz
I'm allergic to peanuts... what could I use instead of peanut butter?
These are THE perfect cookie to dip into milk. They do keep their shape very well, not a spready cookie, and have that nice crunch to them that peanut butter always gives cookies. Used tablespoons of dough and got a lot fewer than 5 dozen cookies. Make these and make sure you have milk on had to dip them in!
Wasn't as thrilled as other contributor's were with this recipe. Not as sweet as you would think a cookie should be. It definitely kept its shape though and tasted good. Not sure if I would make it again...?
The cookies came out perfect. Just love the texture and taste. I use chunky peanut butter and omit the nuts and it taste still good. Thanks Martha...
Best cookies I ever made, they kept their shape after baking! Delicious flavor!
Best cookies I ever made, they kept their shape after baking! Delicious flavor!
and my profound thanks to the soldier for his/her service.
surround them with popcorn-that can be enjoyed by the receiver as well.
Does anyone have any helpful hints on sending cookies to a soldier? I would think these would stay moist but not sure how to get them there in one piece.
How funny! I just picked this recipe out of The Cookie Cookbook and today it is the Cookie of the Day. These cookies are delicious. They were very easy to make and my whole family loved them. A good stand-by cookie recipe.
I bet you could do that, karita - it may not be as nutty that way, but it's your recipe. You don't have to do EXACTLY what Martha says. :)
Does anyone know if you can use chunky peanut butter and then omit adding the nuts separately? (I just bought a TON of chunky peanut butter but would still like to make this recipe.)
I would think there wouldn't be a problem in using shortening. A lot of my older receipes used shortening and sometimes half and half with butter. In fact my mother in law used lard for the best pie crusts.
Response to 1
Whenever I bake a full batch of cookies, I freeze half the cookies after they are baked. I put them in the large size freezer bags and double wrap them. I have kept them up to a 6 weeks. There is never a taste loss either. In fact sometimes the frozen cookies have a better taste as the ingredients have all melted in. Anyway almost all baked cookies can be frozen.
has anyone tried these with shortening instead of butter?
Does anyone know if these cookies can be made ahead and frozen, say until the holidays? I think the dough would survive if vacuumed sealed but wanted to ask anyway.
Can anyone tell me if these are crunchy or soft? Thanks!
Perfect texture, with a classic flavor combination. And they retain a perfect, adorable little shape. Excellent for giving; fill a tin and tie with ribbon.
My husband loved these so much he took them to work with him and everyone there loved them too!! This is a great recipe that gives a great little change to normal chocolate chip cookies!
Delicious! I've made these several times and they are always a hit.