We seldom bake with peanuts or peanut butter in our house due to the nut-free policy in the schools. However, this Chanukah vacation we were home, and enjoying every minute of it. These cookies were made by my nine-year-old daughter, so I know they’re kid friendly. A successful cookie in our house is one that has a delicious batter … that’s half of the fun! This one definitely qualifies.
- non-trans-fat butter or margarine - 1/2 cup (1 stick)
- sugar - 1/2 cup
- brown sugar - 1/2 cup, packed
- peanut butter - 1/2 cup
- egg - 1
- flour - 1 1/4 cup
- baking soda - 3/4 tsp
- baking powder - 1/2 tsp
- salt - 1/4 tsp
- peanuts - 1 cup roasted and shelled, or 1 cup caramel chips
- chocolate chips - 1 cup, or chocolate chunks
- coarse sea salt - for sprinkling
Preheat oven to 350F (180C).
In the bowl of an electric mixer, cream the margarine or butter with the sugars until light and fluffy, about 4 minutes on high speed. Lower the speed slightly and add the egg, flour, baking soda, baking powder, and salt. Mix until thoroughly combined and a batter has formed. Add the peanuts and chocolate chips and stir with a spatula to distribute evenly. Line 2 baking sheets with parchment paper and use a mini ice cream scoop to create even-sized mounds, about 2 inches apart. Give each mound a small sprinkle of sea salt and bake for 10–11 minutes. Cool and enjoy.