Peanut and Bittersweet Chocolate Cookies
Ingredients
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold butter
- 1/2 cup chunky peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup finely chopped roasted peanuts or honey roasted peanuts
- 1 cup finely chopped bittersweet chocolate
- Fleur de Sel for sprinkling
- Sanding Sugar for sprinkling
Instructions
- In a medium bowl, stir together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Beat the butter until creamy in a stand mixer. Beat in the peanut butter until blended. Beat in the sugar and brown sugar until light and fluffy.
- Beat the egg and vanilla into the sugar mixture until combined. Add flour mixture and beat until thoroughly mixed. Stir in chopped peanuts and chocolate until evenly incorporated.
- Divide the dough in half. Shape it into two logs about 9 inches long and wrap each log in plastic wrap, waxed paper. Twist ends to seal. Chill in the refrigerator overnight.
- Heat the oven to 350 degrees. Unwrap the logs and cut into one-fourth-inch-thick slices. The dough is soft so rotate while slicing. If dough crumbles due to peanuts or chocolate just press it together to reshape.
- Place the slices on parchment-lined baking sheets, and bake 10 to 13 minutes until lightly browned around the edges.
- Remove the cookies to a wire rack to cool. Store the cookies in an airtight container.
Notes
Each cookie: 66 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 7 mg. cholesterol; 38 mg. sodium.