SALTY PEANUT CHOCOLATE CHIP COOKIES
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer - if they are overcooked, they will lose their chewiness.
Provided by Nigella Lawson
Categories cookies and bars, dessert
Time 50m
Yield About 20 cookies
Number Of Ingredients 10
Steps:
- Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
- Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
- Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
- Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 92 milligrams, Sugar 21 grams, TransFat 0 grams
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
- Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
- Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
- Bake for 10 minutes.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
SALTED TAHINI CHOCOLATE CHIP COOKIES
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place. These chocolate chip cookies, developed by Ms. Oron, are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 45m
Yield 12 to 18 cookies
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 157 milligrams, Sugar 23 grams, TransFat 0 grams
SALTED PEANUT COOKIES
Instead of walnuts or pecans, this chocolate chip cookie recipe calls for salted peanuts. Whenever I bake these, friends and family seem to come running!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 51mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BITTERSWEET CHOCOLATE CHIP-PEANUT COOKIES
Grown-up bittersweet chocolate and kid-friendly honey roasted peanuts make this chocolate chip cookies perfect at any age.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and honey-roasted peanuts.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
NAUGHTY CHOCOLATE AND PEANUT BUTTER CHIP COOKIES
This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!
Provided by MAURINE_C
Categories Thumbprint Cookies
Time 34m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 18.6 g, Cholesterol 10.3 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 111.9 mg, Sugar 11.1 g
SWEET & SALTY PEANUT BUTTER BITES
My son Micah and I love peanut butter cups, so we made them into a new treat. We entered these peanut butter no bake cookies in a creative baking contest and won first place! -Autumn Emigh, Gahanna, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended. , Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
SWEET AND SALTY PEANUT CHOCOLATE CHUNK COOKIES
Make and share this Sweet and Salty Peanut Chocolate Chunk Cookies recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 25m
Yield 38 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Combine flour, baking powder and baking soda stirring well with a whisk.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips and salt.
- Drop dough by teaspoonfulls. Bake 350° for 10 minutes or until cookies are pale golden brown.
Nutrition Facts : Calories 60.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 8.8, Sodium 47.2, Carbohydrate 9.2, Fiber 0.3, Sugar 6.2, Protein 0.8
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- Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
- Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
- Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
- Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
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- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.
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