Salted Peanut Chocolate Chip Cookies

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Can you believe it’s Thursday already?  Wait.  While we’re on the topic of can you believe, can you believe it’s *March* already?! 

I love March – here in upstate New York, it means we (hopefully) only have one more month of lake effect snow.  It also means it’s go-time for Syracuse basketball – I live for March Madness!

What you may or may not know about the month of March is that it’s the month for peanuts.  Yes, apparently the (genius) peanut gods declared March as National Peanut Month.  As such, the theme for Chocolate Chip Thursday this month is…Peanuts!

I think peanuts really do deserved a month of worship.  Can you imagine a world without them?  Children across America would grow up eating jelly and butter sandwiches, and thousands of sports enthusiasts would be snackless at ball games. Heck, there would be no peanut butter eggs!

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I really wanted the peanut flavor and crunch to come through in these cookies – I didn’t want it to get swallowed up within the cookie itself.  Using a childhood favorite peanut donut as inspiration, I decided to encrust the chocolate chip cookies with crushed peanuts!

Now, just about every time I make chocolate chip cookies, I end up playing around with the ingredients.  It’s a mission of mine to construct the perfect chocolate chip cookie.  This recipe used browned butter (a favorite of mine), and I also added a splash of half-and-half. 

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Oh, and because I had to hurry up and get the dough in the fridge before the Syracuse game, I defied all odds and mixed everything together at once – none of that add dry to wet business. 

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It all worked out wonderfully!  In fact, I strongly suggest you tuck this chocolate chip cookie recipe in your back pocket.

Now go eat some peanuts!

Salted Peanut Chocolate Chip Cookies

Makes about 20 cookies

  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup unsalted browned butter (still in liquid form)
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 1 1/2 tbsp. half and half
  • 1 1/4 cup semisweet chocolate chips
  • 8 oz. salted peanuts, crushed

In a large mixing bowl, mix sugars, flour, baking soda, and salt.  Add browned butter (in liquid state) and stir until combined.  Add egg, vanilla, and half and half, and stir until mixed well.  Fold in chocolate chips.  Refrigerate cookie dough 1 to 2 hours, until firm.

Heat oven to 350 degrees F.  Prepare cookie sheets with parchment paper (or aluminum foil).  Place crushed peanuts on a plate or in a shallow bowl.  Use hands to roll chilled cookie dough into 1 1/2 inch balls.  Roll or press crushed peanuts into cookie, covering entire surface of cookie.  Place cookies on cookie sheet and bake 12 to 15 minutes, until cookies are golden brown.  Cool on cookie sheets 5 minutes; transfer to cookie racks and cool completely.

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