Yield: 2 dozen
2 1/4 C all-purpose flour
1 1/2 C chocolate chips
3/4 C peanuts, chopped coarsely
3/4 C brown sugar
3/4 C creamy peanut butter
1/2 C (1 stick) unsalted butter, room temperature
1/4 C sugar
2 eggs, room temperature
3 Tbsp vegetable oil
2 Tbsp unsweetened cocoa powder
1 1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
Preheat oven to 375 F degrees.
In a small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
Cream together butter, peanut butter, and sugars, in a large bowl, until fluffy and smooth.
One at a time, beat in eggs, then oil and vanilla extract.
Gradually add dry ingredients to wet mixture and mix until just incorporated.
Fold in chocolate chips and peanuts.
Cover dough and refrigerate for 20-30 minutes, or until chilled.
Using a small ice cream scoop or Tbsp, drop equal-sized amounts of cookie dough onto
baking sheets, making sure to leave approximately 1 1/2 inches between each cookie.
Bake for 10-12 minutes, or until bottoms and edges are golden brown.
Remove from oven and let cool 10 minutes before transferring to a wire rack to cool