Courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson.
These cookies are like a chewy brownie that’s loaded with chocolate chips and peanuts.
This recipe, found on page 64, makes 8 medium or 6 large cookies (see Tips, below)
• Preparation: 15 minutes
• Baking: 13 minutes
• Freezing: excellent
- 9 tbsp semisweet chocolate chips, divided (135 mL)
- 2 tbsp butter (30 mL)
- 3 tbsp all-purpose flour (45 mL)
- 1⁄8 tsp baking soda (0.5 mL)
- 1 egg yolk
- 3 tbsp packed brown sugar (45 mL)
- 1⁄3 cup chopped honey-roasted peanuts (75 mL) (see Tips)
- 1⁄4 cup peanut butter chips (60 mL)
You will need a baking sheet, greased or lined with parchment paper.
Preheat oven to 350°F (180°C)
1. In a small microwave-safe bowl, combine 6 tbsp (90 mL) chocolate chips and butter. Microwave on Medium for 1 minute, stirring halfway through, until melted. Stir until smooth. Set aside to cool.
2. In a small bowl, whisk together flour and baking soda. Set aside.
3. In a medium bowl, using a wooden spoon, beat together egg yolk and brown sugar until smooth. Stir in cooled melted chocolate. Gradually add flour mixture, stirring well. Stir in peanuts, peanut butter chips and remaining 3 tbsp (45 mL) chocolate chips, until well combined.
4. Drop dough by heaping tablespoonfuls (22 mL), spacing about 2 inches (5 cm) apart, on prepared baking sheet.
5. Bake in preheated oven for 9 to 13 minutes or until set around the edges but slightly soft in the center. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
- I like to chop nuts on a cutting board, using a sharp chef’s knife. You can do it in a food processor as well.
- Store nuts in the freezer. They can go rancid quite quickly.
- To make large cookies, drop dough by large spoonfuls (2 tbsp/30 mL). Bake for 10 to 14 minutes, as directed.
- Cooled cookies will keep in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months. Thaw and bring to room temperature before serving.
If you’re looking for more small-batch baking recipes like this be sure to check out my 175 Best Small-Batch Baking Recipes cookbook review, which contains a recipe for Strawberry Rhubarb Crisp. I also have a Raspberry Coconut Pinwheels recipe from the cookbook that I have permission to share. You can purchase the cookbook on Amazon by clicking below.