I like to bake so of course I have an abundance of brown sugar, unbleached all-purpose flour, butter, and vanilla extract. But what I can’t understand is why do I have an abundance of…
Image may be NSFW.
Clik here to view.
Nut butters…2 peanut butters and 1 almond butter to be exact. I know this type of stuff is not just for baking. Who doesn’t want a peanut butter and jelly sandwich every once in awhile?
But why do I have 3 jars?
At least only one of the peanut butters is open. You can tell someone likes his crunchy. I just started loving almond butter last year so it has steadily made it’s way in the house, but this is just too much. At least you know what won’t be on my shopping list for awhile. Now, back to the recipe.
I already had everything in the house for these cookies including some peanuts that have been in the pantry for way too long. I decided to make only half of the recipe because we are trying to cut back on the sweets. I used chunky peanut butter because from the looks of things above, that’s what I have. Smooth is perfectly okay.
My head wasn’t really into these cookies because I mixed up the order of the ingredients and forgot to add the brown sugar before the egg and flour. I’m sure that’s why the texture was a little off, but they tasted good! I will have to try them again to get them just right.
Image may be NSFW.
Clik here to view.
Chunky Peanut, Chocolate, and Cinnamon Cookies
Adapted from Martha Stewart Cookies
Yields about 2 1/2 dozen
Ingredients:
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/3 cup (5 1/3 Tbsp.) unsalted butter, room temperature
1/4 cup chunky peanut butter
1/2 cup packed brown sugar
1/4 granulated sugar
1 egg
3/4 cup semisweet chocolate chips
1/3 cup roasted, salted peanuts, coarsely chopped
1 tsp. vanilla extract
Directions:
1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
2. In the bowl of an electric mixer with paddle attachment, mix butter and peanut butter on medium speed until combined, about 2 minutes. Add sugars, and mix 2 minutes. Mix in egg. Gradually add in flour mixture until combined. Fold in chocolate chips, peanuts, and vanilla until well distributed. Refrigerate cookie dough until slightly firm, 15 minutes.
3. Roll dough into 1-inch balls. Place them on prepared baking sheets, spaced 2-3 inches apart; flatten slightly. Bake until slightly golden, about 13 minutes. Rotating sheets halfway through baking. Transfer cookies to wire racks to cool.
Cookies can be stored in airtight containers at room temperature for up to 3 days.
