I fancied baking something on the weekend and after scouring the database for recipes that I had ingredients for, I came up with this one. These ended up being large cookies that outgrew the space I could allot to them more often than not so, as you can see; quite a few of them came out with square corners. They are a very delicate biscuit, in that they break easily. They might have benefited from being a little smaller. This size they will never stand up to the rigors of a school lunch box but they are great biscuits none the less.
I have not tried the Double Choc recipe included below, that was an add on to the original recipe that I haven’t got around to yet.
Chocolate Chip-Peanut Cookies
Makes 28 cookies
1 cup butter, softened
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup salted dry-roasted peanuts
325g chocolate chips
Beat butter at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
Combine flour and next 4 ingredients. Add to butter mixture, beating well.
Stir in peanuts and chocolate chips.
Shape dough into 5cm balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets.
Bake at 200C for 12 to 15 minutes or until lightly browned.
Cool on pan 5 minutes; remove to wire rack to cool completely.
Double Chocolate Chip-Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.