Get ready to whip up some chunky chocolate chip peanut butter cookies that'll rock your taste buds. These cookies are the perfect blend of creamy peanut butter and rich chocolate chips, with a satisfying crunch from roasted peanuts. They’re a delightful treat for any season and any occasion!
Peanut butter gives these cookies their creamy texture and distinct nutty flavor. Unsalted butter helps create a soft, tender crumb. Granulated sugar and brown sugar work together to add sweetness and a hint of molasses flavor from the brown sugar. The eggs bind everything together, making sure your cookies hold up. All-purpose flour provides the necessary structure, while baking soda and baking powder ensure the cookies rise perfectly. A pinch of salt enhances all the flavors. Semi-sweet chocolate chips add pockets of melted chocolate goodness, and chopped roasted peanuts bring a crunchy texture and extra nuttiness.
These cookies are fantastic when paired with a cold glass of milk or a scoop of vanilla ice cream. For a cozy treat, enjoy them warm with a hot cup of cocoa. They also make a lovely addition to a dessert platter for parties or gatherings.
First things first, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don't stick. Next, in a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until you have a smooth, fluffy mixture. This step is crucial for the texture of your cookies.
Now, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This helps maintain the structure of the dough. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined. You don’t want to overmix here.
Fold in the chocolate chips and chopped peanuts gently. You want every bite of your cookie to have a bit of chocolate and a bit of crunch. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake your cookies for 10-12 minutes, or until the edges are lightly golden. They might look a little soft in the center, but they'll firm up as they cool. Allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them set up perfectly.
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