These cookies came to me by a daily email from WebMD, again not all of them are healthy but these ones seemed pretty good and cookies are my next venture in baking, so maybe these will be my next try! They came with a story that was very touching to me. From a woman that used to bake around the clock, we all have our passions, she said she cooks when she’s sad, happy, depressed, or even excited. Then she lost her father and she stopped baking, didn’t even realize she had stopped. Months later when she started again she realized how much she missed it, now when she bakes she thinks of her dad, they shared the same sweet tooth.
1 cup (2 sticks) unsalted butter, very soft
1 cup dark brown sugar
1 cup granulated sugar
1 ¼ cups peanut butter, creamy or chunky
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 2/3 cups unbleached all-purpose flour
1 ¼ cups chopped, dry-roasted salted peanuts
1 1/3 cups peanut butter chips or chocolate chips
Preheat oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, cream together butter, sugars, peanut butter, baking powder, baking soda, and salt. Add eggs one at a time, beating well after each addition. Stir in flour, peanuts, and chips.
Drop dough by tablespoonful onto prepared baking sheets. Bake cookies for 14 minutes, until they’re set and brown around the edges. Remove them from oven and cool on pan for 5 minutes, then transfer to a rack to cool completely.
Total Servings: 6 dozen (72 cookies)
Nutritional Information Per Serving
Saturated Fat: 3.3g