Make it Naked


Toasted, Roasted Peanut-Chocolate Chip Cookies

buy now Do you see what I see? (Aside from the fact that I single-handedly keep the magazine industry in business.)

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here Do you see it? THE one.

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I wait all year for Martha Stewart’s cookie issue and as you can see, I marked just a few of the recipes this year.

It took a lot of restraint not to start at the front and work my way through recipe by recipe. But, like everyone, I’m a little busy this time of year, and then there’s that whole engineering thing. So I had to be selective. I read each recipe and then decided on just a few. I tried the Pecan Chews with Small Batch Bourbon. Hello! How could these be anything but amazing? Not sure what happened, but they were a complete fail. Not edible. So sad. I moved on to Flourless Peanut Chocolate Chip Cookies.

This is what I’m talking about – peanuts, peanut butter, chocolate chips.
Martha, I see what you’re doing here and I dig it.

I loved this recipe because it is flour-less and butter-less, two ingredients I was running low on due to a previous cookie-thon. It’s also extremely easy, and I’m all about easy.

I made these once just like the recipe and they were good, but I decided to tweak it just a bit. And then, because who doesn’t need 6 dozen cookies in their house at once, I decided to tweak it again. Finally, I was left with a crunchy, sweet, flavorful, peanut-buttery cookie. So after a little work and a lot of tasting, I proudly present you with a simple, tasty, little cookie. And by tasty I mean, double it.

Toasted, Roasted Peanut-Chocolate Chip Cookies (recipe adapted from Martha Stewart Holiday Cookies – Special Issue 2010) makes about 2 dozen

Ingredients:

1 cup peanut butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts, chopped

Directions:

  1. Preheat oven to 350°. Place the chopped peanuts on a baking sheet and toast your roasted peanuts just a few minutes. After about 2 minutes stir them around and let them toast another 1-2 minutes. Be sure to watch them closely!
  2. Beat all ingredients together except the chocolate chips and toasted peanuts until smooth. Mix in the chocolate chips and peanuts.
  3. With your hands, roll dough into balls using about 1 tablespoon of dough at a time and bake on a parchment covered cookie sheet for about 12-15 minutes. Remove and let cool. Enjoy!

Notes:

  1. I used all natural, creamy peanut butter with no salt added. If your peanut butter has salt, you may want to reduce the 1/2 teaspoon of kosher salt. I think crunchy peanut butter would work well too, just more crunch, obviously.
  2. If your dough is too sticky to roll, refrigerate it for a few minutes.
  3. You can leave out the chopped peanuts (I did in a few). The cookie is a little flatter but still delicious (see the photo above).
  4. A good indication of when your cookie is done is if the fire alarm sounds. Be sure to trim your parchment to actually fit your cookie sheet. Don’t get lazy, unless you want to wish the local fire department a Merry Christmas.


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Posted on December 23, 2010


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