Peanut Butter Chocolate Chunk Cookies

Name: Peanut Butter Chocolate Chunk Cookies
Ingredients: 1½ cups medium gluten flour; ½ teaspoon baking soda; ⅛ teaspoon salt; 11 tablespoons unsalted butter (slightly softened); ⅔ cup creamy peanut butter; ⅔ cup dark brown sugar (firmly packed); 1 cup fine granulated sugar; 2 pieces large eggs; 1½ teaspoons vanilla extract; ½ cup unsalted peanuts (coarsely chopped); ½ cup lightly salted roasted cashews (coarsely chopped); 7 ounces bittersweet chocolate (cut into ¼-inch pieces)

Peanut butter chocolate chunk cookies made with chunky peanut butter, combined with peanuts, cashews and bittersweet chocolate chunks, featuring a rich texture and can be frozen for later enjoyment.

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These decadent peanut butter chocolate chunk cookies are a cozy, indulgent treat perfect for any sweet craving, with a perfectly balanced mix of nutty, rich and deep chocolatey flavors, and they hold up beautifully in the freezer for whenever you need a quick, delicious pick-me-up.

Ingredients

medium gluten flour 1½ cups

baking soda ½ teaspoon

salt ⅛ teaspoon

unsalted butter (slightly softened) 11 tablespoons

creamy peanut butter ⅔ cup

dark brown sugar (firmly packed) ⅔ cup

fine granulated sugar 1 cup

large eggs 2 pieces

vanilla extract 1½ teaspoons

unsalted peanuts (coarsely chopped) ½ cup

lightly salted roasted cashews (coarsely chopped) ½ cup

bittersweet chocolate (cut into ¼-inch pieces) 7 ounces

Instructions

Preheat the oven

Place the oven rack in the center of the oven and preheat to 350°F (approximately 175°C)

Mix dry ingredients

In a medium-sized bowl, mix together the flour, baking soda and salt. Set aside.

Cream butter and peanut butter

Use an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed to a creamy consistency, about 1 minute. Gradually add the brown sugar and granulated sugar, beat on medium speed until fully incorporated. Add the eggs one at a time, beating thoroughly after each addition. Scrape down the sides of the bowl, then add the vanilla extract. Add the dry ingredients on low speed. Stir in the peanuts, cashews and chocolate chunks with a wooden spoon. Cover the bowl and let the dough rest for 10 minutes. (The dough can be wrapped and refrigerated for up to 3 days, or frozen for up to 1 month.)

Bake

Scoop the dough with a slightly rounded tablespoon, place on an ungreased baking sheet, spacing them at least 2 inches apart. Bake one sheet at a time for 11 to 13 minutes, until the edges are just starting to turn lightly golden and the centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.