This mound of a cookie is a peanut butter and chocolate lover’s dream. It’s a thick peanut butter cookie loaded with bits of peanut and chunks of chocolate. They actually taste best when warm, right out of the oven.
Makes about 2 dozen
2 cups all-purpose (plain) flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 cup (4 oz. or 1 stick) unsalted butter, softened
1/2 cup creamy natural (unsweetened) peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp. vanilla extract
1 bag (11 oz.) semisweet chocolate chunks or jumbo morsels
1 cup dry-roasted peanuts, chopped
Heat oven to 350F degrees. In a medium bowl, blend flour, salt, baking soda, and baking powder. Set aside.
Cream together butter and peanut butter until smooth. Add both kinds of sugar and beat until fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, beat in vanilla.
Add flour mixture and beat on low speed until combined. Stir in chocolate chunks and peanuts. Drop by scant 1/4 cupfuls onto baking sheets. Bake for 18 minutes and let cool on wire racks.
Note: If you miss your chance to eat them warm, you can microwave them on a paper towel for 15 seconds.
This recipe originally appeared in Family Circle magazine.