Description
A loaded peanut butter and chocolate duo that delivers the perfect balance of salty and sweet. Thick peanut butter cookies smothered in a generous dose of chocolate and dusted with roasted peanuts.
Ingredients
Scale
- 8 TBSP unsalted butter, softened
- 3/4 cup smooth, creamy peanut butter
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 2 cups semisweet chocolate chips, divided
- 3/4 cups roasted peanuts, finely chopped
Instructions
- Line two baking sheets with parchment paper
- Cream butter, peanut butter and brown sugar together in a large bowl with an electric mixer on high until fluffy
- Add egg and vanilla and mix until just combined
- In a separate large bowl, stir flour, baking soda and salt together
- Stir flour mixture into the peanut butter mixture until just mixed together
- Add 1 cup of chocolate chips and gently stir in
- Refrigerate dough for one hour or overnight
- Preheat oven to 350 degrees
- Scoop dough onto cookie sheets with a large cookie scoop, leaving space between cookies
- Using the back of a fork, gently press down on top of cookie to flatten the dough. Repeat in opposite direction
- Bake on center rack of oven for 12-15 minutes, rotating cookie sheet half way through
- Remove from oven when cookies are lightly golden brown but soft to the touch
- Cool 15-20 minutes
- Meanwhile, place 1 cup chocolate chips in a microwaveable bowl. Cook for 30 second intervals, stirring in between each interval until melted
- Once cookies are cool, dip one half of cookie in melted chocolate
- Dip or dust with chopped, roasted peanuts
- Place cookie on wax paper lined cookie sheet until chocolate sets