Decadent Peanut Butter Chocolate Chunk Cookies
Indulge in these Decadent Peanut Butter Chocolate Chunk Cookies that perfectly blend sweet and salty flavors. Packed with crunchy toasted peanuts, rich semi-sweet chocolate chunks, and a touch of coarse sea salt, these cookies offer the ultimate treat for dessert lovers. Whether for a gathering with friends or a simple evening snack, these delightful cookies are sure to please everyone's palate. Bake a batch today and experience the delicious contrast of textures and tastes in each bite!
38
Servings
N/A
Calories
11
Ingredients
Ingredients
unsalted dry roasted peanuts
1/3 cup (toasted, coarsely chopped)
all-purpose flour
1 cup
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
granulated sugar
1/2 cup
brown sugar
1/2 cup (firmly packed)
unsalted butter
1/4 cup (softened)
vanilla extract
1 teaspoon
large egg
1
semi-sweet chocolate chips
1/3 cup
coarse sea salt
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C), ensuring it's fully heated before baking.
2
In a medium bowl, mix together the flour, baking powder, and baking soda using a whisk until well combined. Set aside.
3
In a large mixing bowl, add the granulated sugar, brown sugar, and softened butter. Beat the mixture at medium speed with an electric mixer until it reaches a smooth and creamy consistency.
4
Incorporate the vanilla extract and egg into the sugar and butter mixture, mixing until just combined.
5
Slowly add the flour mixture to the wet ingredients, beating at low speed until the dough comes together without overmixing.
6
Gently fold in the chopped peanuts, chocolate chips, and coarse sea salt with a spatula, ensuring an even distribution throughout the dough.
7
Using a teaspoon, scoop the dough and place it in rounded mounds onto a baking sheet lined with parchment paper, leaving enough space between each cookie to allow for spreading.
8
Bake in the preheated oven for about 10 minutes or until the cookies are pale golden brown around the edges but still soft in the center.
9
Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these cookies?
These cookies offer a decadent blend of sweet and salty flavors, combining crunchy peanuts with rich semi-sweet chocolate chunks.
How many cookies does this recipe make?
This recipe yields approximately 38 servings.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How should the peanuts be prepared?
The unsalted dry roasted peanuts should be toasted and coarsely chopped before being added to the dough.
What type of chocolate is used in this recipe?
The recipe calls for 1/3 cup of semi-sweet chocolate chips.
How long do the cookies need to bake?
Bake the cookies for about 10 minutes.
What is the correct consistency for the butter and sugar mixture?
The granulated sugar, brown sugar, and softened butter should be beaten until the mixture reaches a smooth and creamy consistency.
Should the brown sugar be packed?
Yes, the recipe specifies 1/2 cup of firmly packed brown sugar.
What type of flour is required?
Use 1 cup of all-purpose flour.
How do I know when the cookies are done?
The cookies are ready when they are pale golden brown around the edges but still soft in the center.
What type of salt is added to the dough?
1/2 teaspoon of coarse sea salt is folded into the dough to enhance the flavor.
Do I need both baking powder and baking soda?
Yes, the recipe requires 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda.
How should I incorporate the flour into the wet ingredients?
Slowly add the flour mixture while beating at a low speed until the dough just comes together to avoid overmixing.
How should I add the peanuts and chocolate chips?
Gently fold them in using a spatula to ensure even distribution throughout the dough.
What is the recommended way to scoop the dough?
Use a teaspoon to scoop the dough and place it in rounded mounds on the baking sheet.
Should I use parchment paper?
Yes, the dough mounds should be placed on a baking sheet lined with parchment paper.
How much space should I leave between cookies?
Leave enough space between each cookie to allow for spreading during the baking process.
What is the cooling process for these cookies?
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
What size egg is needed?
The recipe calls for one large egg.
Does this recipe use vanilla?
Yes, it includes 1 teaspoon of vanilla extract.
How many ingredients are in this recipe?
There are 11 ingredients total in this cookie recipe.
What category does this recipe fall into?
This recipe is categorized as a Dessert.
Is the butter melted or softened?
The recipe requires 1/4 cup of softened unsalted butter.
Can I use an electric mixer?
Yes, an electric mixer is recommended for beating the sugars and butter and for incorporating the flour mixture.
What is the role of the coarse sea salt?
The coarse sea salt provides a contrast to the sweet chocolate and sugars, creating a balanced sweet and salty taste.
Are the peanuts salted?
No, the recipe specifically calls for unsalted dry roasted peanuts.
What tool should I use to mix the dry ingredients initially?
Use a whisk to combine the flour, baking powder, and baking soda in a medium bowl.
How should the egg and vanilla be added?
Incorporate them into the creamed butter and sugar mixture, mixing until just combined.
What tags are associated with this recipe?
Associated tags include cookies, peanut butter, chocolate chunks, dessert, sweet and salty, baking, and snack.
What makes these cookies indulgent?
The combination of rich semi-sweet chocolate, toasted peanuts, and the contrast of textures in every bite makes them decadent.