Toasted, Roasted Peanut-Chocolate Chip Cookies
Do you see what I see? (Aside from the fact that I single-handedly keep the magazine industry in business.)
Do you see it? THE one.
I wait all year for Martha Stewart’s cookie issue and as you can see, I marked just a few of the recipes this year.
It took a lot of restraint not to start at the front and work my way through recipe by recipe. But, like everyone, I’m a little busy this time of year, and then there’s that whole engineering thing. So I had to be selective. I read each recipe and then decided on just a few. I tried the Pecan Chews with Small Batch Bourbon. Hello! How could these be anything but amazing? Not sure what happened, but they were a complete fail. Not edible. So sad. I moved on to Flourless Peanut Chocolate Chip Cookies.
This is what I’m talking about – peanuts, peanut butter, chocolate chips.
Martha, I see what you’re doing here and I dig it.
I loved this recipe because it is flour-less and butter-less, two ingredients I was running low on due to a previous cookie-thon. It’s also extremely easy, and I’m all about easy.
I made these once just like the recipe and they were good, but I decided to tweak it just a bit. And then, because who doesn’t need 6 dozen cookies in their house at once, I decided to tweak it again. Finally, I was left with a crunchy, sweet, flavorful, peanut-buttery cookie. So after a little work and a lot of tasting, I proudly present you with a simple, tasty, little cookie. And by tasty I mean, double it.
Toasted, Roasted Peanut-Chocolate Chip Cookies (recipe adapted from Martha Stewart Holiday Cookies – Special Issue 2010) makes about 2 dozen
Ingredients:
1 cup peanut butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts, chopped
Directions:
- Preheat oven to 350°. Place the chopped peanuts on a baking sheet and toast your roasted peanuts just a few minutes. After about 2 minutes stir them around and let them toast another 1-2 minutes. Be sure to watch them closely!
- Beat all ingredients together except the chocolate chips and toasted peanuts until smooth. Mix in the chocolate chips and peanuts.
- With your hands, roll dough into balls using about 1 tablespoon of dough at a time and bake on a parchment covered cookie sheet for about 12-15 minutes. Remove and let cool. Enjoy!
Notes:
- I used all natural, creamy peanut butter with no salt added. If your peanut butter has salt, you may want to reduce the 1/2 teaspoon of kosher salt. I think crunchy peanut butter would work well too, just more crunch, obviously.
- If your dough is too sticky to roll, refrigerate it for a few minutes.
- You can leave out the chopped peanuts (I did in a few). The cookie is a little flatter but still delicious (see the photo above).
- A good indication of when your cookie is done is if the fire alarm sounds. Be sure to trim your parchment to actually fit your cookie sheet. Don’t get lazy, unless you want to wish the local fire department a Merry Christmas.
20 thoughts on “Toasted, Roasted Peanut-Chocolate Chip Cookies”
Leave a Reply
Posted on December 23, 2010
Categories: baking, chocolate, Christmas, Christmas cookies, cookies, dessert, holiday, nuts, peanut butter, Valentine's Day
Recent Recipes
- Raspberry Banana Soft-Serve
- Cinco de Mayo Recipe Round-up
- Apple Cinnamon Almond Butter
- Lemon Energy Bites
- Baked Sweet Potato Wedges with Spicy Avocado Dip
Recipes by Category
Subscribe
ummm…i love chocolate….and i love peanut butter….so i was inspired by this one right away and so my sister and i made it part of our evening hang out. my opinion…these kick reese’s peanut butter cup’s butt!
a few things to note….we used all natural crunchy pb and it definitely added to the crunchy goodness of this treat. also, we didn’t have parchment paper and just used a little olive oil mister on a non-stick cookie sheet. worked just fine.
So glad you liked them, and that they worked out for you!
Your countertops look amazing. Oh, and so do those cookies!! I do think Martha should hire you. Where do we sign the petition?
Yummo! Need expert advice from the cookie Queen: You know I bake for children with peanut alleries & I’ve used soybutter as a substitutue, but the cookies come out a bit more flat than ususal. Do you think they came out more flat due to the high oil content? Sometimes the soybutter doesn’t seem to be as thick. Do you know of a good brand of soybutter?
Hi B! I’m really unfamiliar with soybutter. I do know there are some really good sunflower butters as a peanut alternative, although I’ve never tried baking with them. If you try it let me know how it goes!
I’ll give sunflower butter a try & use the most precious grandsons in the world as guinea pigs.
Pingback: Roasted Asparagus with Walnut Crema « Make It Naked
Ummm, these look amazing!!! Your photos are great. Love the overhead shots!!
Thanks Ashley! They were really good once I played with the recipe some.
Those cookies look really yummy!
I just found your blog, and I have to agree with you that this Cookie issue let me down too. I love Martha and would give anything to hangout for a week and learn everything I possible could from her. I am 100% putting this recipe on my to do list for Feb, Jan is already filled. Thank you and you have a new follower!
Jenny, Alissa -Thanks! Hope you enjoy them when you make them! Let me know how it goes!
Planning on making these in about 20 minutes. For the record, what did you change from the recipe?
I believe I added vanilla and brown sugar and roasted the nuts.
I too keep the magazine industry in business.
Anyway…I have yet to make a single cookie from this Martha mag. I’m not sure why. I mean I even took it to my vacation home (larger non-wall oven there). Is there a recipe that you enjoyed from the book? Just curious… you can send me an e-mail if you want. Thanks!!
I enjoy most of her recipes but next on my list are those chocolate caramel sandwich cookies. They look amazing!
Pingback: Monkey Bars « Make It Naked
Pingback: Mom’s Swedish Apple (or Pear) Pie « Make It Naked
Pingback: A year gluten free and I’m not starving « Make It Naked