Recipe: Peanut and bittersweet chocolate cookies
COULDN'T BE EASIER: Slice-and-bake refrigerator cookies, from bottom to top --Peanut and Bittersweet Chocolate cookies, Apricot Pine Nut cookies and Coffee Walnut cookies. (Bob Chamberlin, xx)
Servings: Makes 5 1/2 dozen cookies
Note: From Donna Deane
1 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 cup finely chopped peanuts
1 cup finely chopped bittersweet chocolate
1. In a medium bowl, stir together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. Beat the butter until creamy in a stand mixer or in a medium bowl using a hand mixer. Beat in the peanut butter until blended. Beat in the sugar and brown sugar until light and fluffy.
3. Beat the egg and vanilla into the sugar mixture until blended. Add flour mixture and beat until thoroughly mixed. Then stir in the chopped peanuts and chocolate until evenly incorporated.
4. Divide the dough in half. Shape it into two logs about 9 inches long and wrap each log in plastic wrap, waxed paper or aluminum foil. Twist ends to seal. Chill in the refrigerator overnight.
5. Heat the oven to 350 degrees. Unwrap the logs and cut into one-fourth-inch-thick slices. Place the slices on silicone-lined baking sheets, and bake 10 to 13 minutes until lightly browned around the edges. Remove the cookies to a wire rack to cool. Store the cookies in an airtight container.
Each cookie: 66 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 7 mg. cholesterol; 38 mg. sodium.