1 little 2 little 100 little cookies.

I was craving some peanut butter cookies. Then I remember that I had saved a recipe from last months Cooking Light magazine for some peanuty chocolatey cookies. I decided to try those instead.

I double the batch and got about 100 cookies total. The recipe says the recipe makes 38 cookies, there teaspoon must have been a lot bigger than mine. 1 teaspoon of batter sure does make a little cookie. But they were so cute.

Although these did not satisfy my craving for peanut butter cookies they were good and I will probably make them again. The little burst of salt from using the sea salt really makes these cookies good.

Sweet and Salty Peanut Chocolate Chunk Cookies
(Source: Cookinglight.com)

1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Cooking spray

Preheat oven to 350°.

Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.

Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.


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