Peanut and Chocolate Chip Cookies

Here I present cookie #2 in my December cookie project. I realize they look a lot like cookie #1, but I assure you, they taste completely different. I gave half to Diana, and her response was to offer me anything I wanted in exchange for making her several batches...

They're easy to make. I used this recipe, with no alterations. The only thing I'd do differently is add more chocolate. Also, toasting the peanuts is completely essential. Mine were lightly salted; I'm not sure there are unsalted peanuts in stores anymore.


Ingredients:

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

Directions:

Preheat the oven to 350, and toast the peanuts on a cookie sheet for 5 minutes. Cream together the butter and sugars, then add the vanilla and egg. Mix thoroughly, then add in the dry ingredients. Once it's all together, stir in the peanuts, chocolate, and extra salt. Drop by spoonfuls on the cookie sheets and bake for 10 minutes. Cool on a wire rack and try not to eat them all. Makes 24 cookies.