Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut you like in place of peanuts.
Amy made these this weekend and thought they are addictive! She hopes everyone will like them as much as they did.
INGREDIENTS:
1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Cooking spray
DIRECTIONS:
Preheat oven to 350°. Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.
Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
YIELD
38 cookies (serving size: 1 cookie)
Nutritional Information
CALORIES 61(35% from fat); FAT 2.4g (sat 1.2g,mono 0.8g,poly 0.3g); PROTEIN 0.9g; CHOLESTEROL 9mg; CALCIUM 9mg; SODIUM 48mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 9.2g
selected by Amy SR
12 comments:
Hey everyone! I'm so excited to be the first post (As a west coaster- I'm never the first post!)
I made these last week and have been enjoying them very much. I really love the kick of the salty-ness. The only downside, is I feel like I had to explain to my "testers" (ie- husband, Bekki Barkan & my co-workers) that they are, in fact, supposed to be salty. Once they knew that, it was much better, and people enjoyed them.
The night I made them, I wasn't feeling like following the instructions to a "t"- so I really just mixed all the ingredients in one big bowl at one time, stirred it up and made the cookies. I was a little worried about not separating wet & dry ingredients- but it worked out just fine.
Also- I made about 12 big cookies- and I'm not sure how anyone could ever get the full 38 yield unless they were very tiny.
I enjoyed them- they were easy, and I can definitely see trying them again (especially with all the leftover peanuts I have).
-Amy G.
I agree with Amy -- these were super-easy and tasty. I think I ended up with 24 cookies, so I guess the recipe really means "teaspoon" when they say it...bad news for the calorie count at the bottom!
I hadn't read the recipe carefully before I started baking, so I was expecting a pb cookie dough, but this was a tasty alternative. I also wasn't expecting the attractive crackled top -- very nice.
My husband commented that the cookies had a pronounced toffee flavor from the combination of salt and peanuts. (At first, I thought he said "coffee", and a Three's Company-style series of misunderstandings ensued.) That did get me thinking, though: these would be great with almonds, like a homemade Heath bar.
I ended up doubling the recipe and freezing half the dough for later use. That way, I'll have a great take-to-work treat ready to go...if my colleagues earn it!
I thought this was a really fun recipe, and a very easy and tasty cookie base. I will definitely use it again even if changing up the chunky ingredients. As someone who doesn’t like peanuts, I separated 2 cookies worth of the dough for myself before adding the peanuts, so I could try them too. I am sure something was lost without the peanuts, but I still enjoyed the salty sweet combination. I think I could cut the salt slightly next time, or make sure it was not a heaping spoonful which is how I tend to measure. I made these and left half at home for Adam and took the other half to my sisters for dinner. I think I probably got about 20 cookies or so, so yes, the portions listed were quite small to get you to 38. They were a hit all around, and I enjoyed “testing” people on the salt factor, and agree they are enjoyed more once people know the salt kick is intentional. My niece for some reason immediately said ”ouch” both time she bit in, but seemed to like it and want more. Maybe the peanuts were too hard? It was a funny mystery. Kara liked the roasted flavor of the peanuts and thought that added a unique flavor. I imagine you would also make these without roasting the peanuts at all. Did anyone do it that way?
I have made these cookies 3 times in the last month, as I am, in fact, addicted. First of all, I should mention that the recipe is from Cooking Light, hence the fact that they get 38 cookies from what I think is a pretty small batch. I've been making 24, and last time I doubled it and put half the dough in the freezer, because if I'm hauling out the KitchenAid, I may as well maximize the end result.
What I love about this is how pleasantly surprised most people have been. I made these for book club, and when I said the name (because I thought it was necessary to prepare people for the salt) there were a few grimaces at first, but that plate was cleared pretty quickly and everyone wanted the recipe.
What I don't love is how precarious the baking time seems to be. There doesn't seem to be a lot of room for error. The first time I made these, and really did use teaspoonfuls, I cooked them for an extra minute because they didn't look at all ready, but then I thought they were too crunchy and a little dry. The second time, they got a little bigger and I took them out after 9 and a half minutes, and I thought they were perfect - but I like a soft cookie.
I'm glad these have had positive feedback so far!
Hi everyone. Generally same comments as everyone else - yummy, easy to make, definitely smaller batch than the recipe called for.
I used Kosher Salt instead of the coarse sea salt, and I think that made a big difference. The cookies were definitely saltier than a normal chocolate chip cookie but there wasn't the "wow" factor that perhaps the coarser salt would have provided.
Reading these posts makes me wish I had frozen some dough or had some cookies around. My mouth is watering!
Laura, I skipped the roasting. I'm with Amy S. on maximizing kitchen efficiency -- once a machine is out, it's getting used! -- and I didn't feel like dirtying a pan. Peanuts usually come roasted, so I figured that was good enough.
Did you really just eat 2??
Miriam -
I put a piece of foil on my toaster tray and used that to roast the peanuts since the oven was already on. But I was wondering why the original roastedness of the peanuts was not enough.
I did just eat two, but wish I had saved more peanut-free dough for myself! I really dislike the taste of peanuts, so there was no temptation to break into the rest. Curious on who else did the double-roasting.....
I roasted but it was probably a total waste b/c you couldn't really tell that the peanuts were roasted. If I were to make this another time, I would definitely buy roasted peanuts and skip that step.
I like peanuts but HATE a crunch chocolate chip cookie. So, like Laura, I made a few non-peanut versions which I really liked. And my friends (except for one who did not like the salty factor) seemed to enjoy the peanut ones too.
This recipe rocks. I don't know if my craving for chocolate lately has to do with breast feeding, but this recipe totally hit the spot. I recently bought a huge box of peanut butter filled pretzels and pretty much finished it all by myself. Yep, crazy. This recipe reminded me of these pretzels. Wonderful combination of peanuts and salt creates impeccable taste. Loved it.
I simply forgot to roast peanuts. I was impressed with Miriam who did not roast them figuring that peanuts coming roasted. My nursing brain, you know, can do so much. I forgot to roast peanuts probably because I was too lazy to print out the recipe. Our computer is located pretty close to the kitchen, so I went back and forth while I was baking. Note to myself, don't be lazy when cooking or baking!
Then, I read the comment of Anne ES about using Kosher salt and I went "what? Kosher salt wasn't what was called for...?" I thought that Kosher salt was pretty much the same as coarse salt... Ooops. So, I didn't have the wowsie effect, either, but I thought that it was good. Love the salt kick to the cookies.
I doubled the recipe as well because I knew that these cookies will be good and one batch would not be enough for me. I would've probably eaten the whole dough before they get to go into the oven if I only made one batch.
Chocolate chips, peanuts and saltiness satisfied my nursing craving for sweets. Good timing. Thanks for the recipe!
From Annie L-H: Hello everyone! This was a great recipe that was also extremely easy. I was in Ohio this weekend visiting my family and made the cookies for everyone there – not that we needed them. There were enough baked goods in the house to feed a small army. But what’s wrong with a few more cookies, right?
Initially, I questioned roasting the already "dry roasted" nuts... however, I ended up crushing and roasting them and I’m glad I did – the aroma that filled the house was absolutely amazing. Even if the cookies didn't need extra roasted nuts, the house was seriously yum.
I'm also glad I'm not the only one who made larger-than-called-for cookies... I think I made about 18 cookies total - so much for 38. That's one way to eliminate the "Light" from the "Cooking."
It was funny – after the first bite, everyone kind of paused and assessed the situation. Then they went back for more. And more. Like many of you – once I read the name and explained the sweet/salty nature of the cookie – everyone really loved it. I had to use fine sea salt instead of coarse and I’m not sure if that made a difference because people still enjoyed.
Additionally, the cookies had a great texture. I baked these for exactly 10 minutes and then let them cool. They really maintained a great consistency after cooling.
I really liked this recipe because it's a little different than your run-of-the-mill chocolate chip cookie batch. Thanks Am!
I realized that I did't put my name on my comment. Mine is the first anonymous with some mentioning of nursing. I didn't know how to put my name up there... Here I am to tell you it's Kaho! I'll be back in D.C. area this summer. Looking forward to seeing and meeting some of you in the group!
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