Salted Peanut Chocolate Chip Cookies Recipe
on Jun 17, 2016, Updated Nov 01, 2021
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Salted Peanut Chocolate Chip Cookies Recipe from Platter Talk
We get scores of recipes every single day. Most are from emails, some are from magazines and many come from friends. Every once in a while a recipe crosses my eyes and my mouth starts to water. When this recipe from the New York Times flashed across my phone, I knew it was a winner. I knew I had to make this Salted Peanut Chocolate Chip Cookies Recipe.
Salted Peanut Chocolate Chip Cookies Recipe
Up until this afternoon, I didn’t believe there could be anything more perfect than a good chocolate chip cookie. And then I added some salted peanuts.
It is not every day that you can take a timeless classic like the chocolate chip cookie and take it up a notch. This Salted Peanut Chocolate Chip Cookies Recipe does just that. We used Ghiradelli milk chocolate chips in these cookies, along with salt roasted peanuts. The two proved to be a match made in cookie heaven. Soft in the center and crispy on the outside, the combination of high quality chocolate and salted peanuts helps to launch these cookies clear over the top.
Easy to make and easy to get beautiful results, this Salted Peanut Chocolate Chip Cookies Recipe will become a favorite of yours. Don’t take my word for it though, make them and then taste for yourself. Happy baking! -Dan
Other delicious cookie recipes
- White Chocolate Peppermint Cookies
- Old Fashioned Molasses Cookies
- S’more Cookies
- Peanut Butter and Chocolate Cornflake Cookies
- Pecan Sandies
- Cayenne Toffee-Style Peanut Brittle
- Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies
Salted Peanut Chocolate Chip Cookies Recipe
Ingredients
- 6 ounces 1 1/2 sticks unsalted butter
- 1 packed cup light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM! I can hear my grandmother saying “needs more peanuts!”