Recipe by Lalaloula
These cookies come from the marthastewart.com website and are really, really tasty. They are sweet, chewy, full of chocolate and nuts-the perfect treat. As written the cookies come out very sweet, so feel free to reduce the sugar amount or use a sugar substitute for part of it.
Top Review by Jezski
Talk about quick and easy . . . these are those!!! Pretty good flavor; I used natural peanut butter; I think that I would prefer the flavor of regular. No peanuts. A plus is the low carb count if you have a diabetic at home. Had no problem with them crumbling although it is a funny-looking dough. But it held together well. Got 22 cookies, using an over-full tablespoon. Lalaloula, thanks for posting. I will make these again . . . Janet
- 3⁄4 cup sugar (see note in introduction)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 1 cup creamy peanut butter (I used natural, no-sugar added, chunky pb)
- 1 large egg, lightly beaten
- 3⁄4 cup semi-sweet chocolate chips (make sure theyre gluten and or or lactose free if thats a concern)
- 1⁄2 cup roasted peanuts, chopped
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a small bowl combine sugar, soda and salt.
- In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
- Now add in the peanut butter, stir with a spoon til well combined and smooth.
- Fold in chocolate chips and roasted peanut pieces.
- With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
- Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
- Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.