When peanuts are used in cookies, it is usually as peanut butter that is mixed in to the cookie dough. Peanuts are not typically mixed in in the same way that pecans or walnuts are stirred into a batch of cookie dough. But peanuts can make a great addition to a batch of cookies – especially when you’re talking about chocolate chip cookie dough. They add a great crunch, a distinct nuttiness that you don’t get from peanut butter alone, and they pair perfectly with chocolate chips.
These Salted Peanut Chocolate Chip Cookies use a combination of roasted peanuts and chocolate chips, and they’re topped of with a sprinkle of salt. It may seem slightly strange to sprinkle salt directly onto cookies before baking, but that sweet-salty combination works just as well for cookies as it does for sweets like salted caramels. The salt is a great contrast to the sweetness of the cookie dough and the chocolate chips, and highlights the roasted peanuts. Use coarse kosher salt or sea salt to top these cookies. You’ll get a nice, noticeable kiss of salt with a larger-grain salt that you won’t get from regular table salt, and that will make these cookies addictive!
Be sure to use roasted peanuts in these cookies for the best texture and flavor from your nuts. Both unsalted nuts and salted nuts will work equally well, although heavily salted nuts may give the cookies a slightly more savory taste than unsalted will. If you start with untoasted peanuts, place them on a baking sheet in a low oven (325F) for 10-15 minutes to lightly toast them before using.
Salted Peanut Chocolate Chip Cookies
2 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup roasted peanuts
2 cups chocolate chips
kosher salt or sea salt
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light. Beat in eggs, one at a time, followed by vanilla extract. Gradually stir in the flour mixture, then stir in peanuts and chocolate chips and mix until well-incorporated.
Shape dough into 1-inch balls and place on prepared baking sheet, allowing some room for the cookies to spread. Sprinkle each of the dough balls with a small pinch of kosher or sea salt.
Bake for 12-15 minutes, until cookies are lightly browned around the edges.
Allow cookies to set for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen.