peanut butter chocolate chunk cookies
Peanut butter chocolate chunk cookies made with coarse peanut butter and studded with peanuts, cashews, and bittersweet chocolate chunks. Rich in texture and freezer-friendly.
Ingredients
all-purpose flour
1½ cup
baking soda
½ tsp
salt
⅛ tsp
unsalted butter (slightly softened)
11 tbsp
creamy peanut butter
⅔ cup
dark brown sugar (packed)
⅔ cup
granulated sugar
1 cup
large eggs
2
vanilla extract
1½ tsp
unsalted peanuts (coarsely chopped)
½ cup
lightly salted roasted cashews (coarsely chopped)
½ cup
bittersweet chocolate (cut into ¼-inch chunks)
7 oz
Instructions
1
Preheat oven
Position a rack in the center of the oven and preheat to 350°F (about 175°C).
2
Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3
Cream butter and peanut butter
Using an electric mixer fitted with the paddle attachment, beat the butter and peanut butter at medium-high speed until creamy, about 1 minute. Gradually add the brown sugar and granulated sugar and beat at medium speed until well combined. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla extract. Add the dry ingredients at low speed and mix just until combined. 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.)
4
Bake
Drop the dough by rounded tablespoons onto an ungreased baking sheet, spacing at least 2 inches apart. Bake one sheet at a time for 11 to 13 minutes, until the edges just begin to turn lightly golden and the centers are still soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
