Chunky Peanut, Chocolate, and Cinnamon Cookies
You can also make bite-size cookies by rolling the dough into smaller balls.
Martha Stewart Living, November 2005
- Yield Makes about 5 dozen
- 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
- 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.
- 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.
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