Double Chocolate Chunk Peanut ...
I'm back into holiday baking, full swing.
Every year, I try to add at least one new cookie to the assortments that I give away to my family and friends.
This year, in honor of my friend L.A. Dave, I added a chocolate peanut cookie to the mix. He may not like walnuts in brownies, but he's all about peanuts in cookies.
Of course, before I give away a new cookie, I need to try it and see if it's worthy. Not all are. I tried a recipe for a white chocolate-cranberry cookie a few days ago that was 1) printed incorrectly (the recipe needs an extra stick of butter), and 2) yields cookies that are far too sweet. I still have half of the bad dough in the fridge. I thought I might try incorporating more butter and trying again, but I don't like the cookie anyway, so why throw more ingredients after bad?
But these chocolate peanut cookies are fab. The addition of cinnamon adds a complexity to the cookie that could have ended up a bit too much like a Mr. Goodbar.
The recipe as written makes a blonde cookie. I followed the instructions to create Double Chocolate Chunk Peanut Cookies because more chocolate is almost always better.
Chocolate Chunk Peanut Cookies
(From Southern Living; you can find the recipe online
1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted dry-roasted peanuts
1 (11.5-ounce) bag chocolate chunks
Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended. Combine flour and next 4 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chunks. Shape dough into 2-inch balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets. Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.
Double Chocolate Chunk Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.