Ingredients
- 6 ounces (1 1/2 sticks) unsalted butter
- 1 packed cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate morsels
- 1 cup salted peanuts
Instructions
- 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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