Prep 25 mins
Cook 16 mins
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm. From Martha Stewart. 2 hour chilling time.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup smooth peanut butter
- 1 cup dry roasted salted peanut, roughly chopped (plus about 48 halves for pressing into tops)
- 10 ounces semisweet chocolate, cut into 1 inch chunks
- Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, beat until well combined. Add peanut butter, and beat until combined.
- Add the flour mixture all at once, and bat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap and chill in refrigerator for at least 2 hours.
- Preheat oven to 450. Pinch off 2 T of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4 in ball with your hands.
- Place the ball of dough on the baking sheet adn repeat, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
- Bake until cookies are golden, 16-18 minutes, rotating the pans halfway through. Remove from the oven; tranfer cookies to a wire rack to cool slightly.