Ingredients
Equipment
Method
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.
- In a large mixing bowl, use an electric mixer to cream the unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
- Using a spatula, gently fold in the semisweet chocolate chips and peanuts until evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a pinch of coarse salt on top of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for 5-7 days.
- Freeze cookies for up to 3 months for longer storage.
- Try using crunchy peanut butter for added texture.