The chocolate-peanut butter duo is always a hit IMHO (in my humble opinion), so when my future daughter-in-law requested a cookie with that combo, I was ON IT. We found this winner on the McCormick website, and it appealed to me because I didn’t have to run to the grocery store for anything. Now, I don’t usually have peanuts on hand, but I’d just made the previously-posted chicken peanut stew, so I had a jar handy. Other recipes I ran across had chopped Reese’s peanut butter cups or other non-staples in them.
Ashley and I really liked these! They aren’t achingly sweet, which they would be if you were to use chopped candy bits. They were a good balance—chocolate cookie spiked with peanuts and peanut butter flavor. YUM. So the girl my son is marrying has great taste! Both in food… and in men.
2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 package (10-ounces) peanut butter chips
1 cup chopped dry roasted peanuts
Preheat oven to 350° Fahrenheit. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, and then vanilla, mixing well after each addition. Gradually beat in flour mixture on low speed until well mixed. Stir in peanut butter chips and peanuts by hand.
Drop by rounded tablespoons about two inches apart onto baking sheets. Bake 10-12 minutes or just until cookies are set. Cool on baking sheets for five minutes. Remove to wire racks; cool completely.