Sweet and Salty Peanut Chocolate Chunk Cookies

Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut you like in place of peanuts.

Yield: 38 cookies (serving size: 1 cookie)

Ingredients

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

Preparation

Preheat oven to 350°.

Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.

Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Nutritional Information

Calories:

61 (35% from fat)

Fat:

2.4g (sat 1.2g,mono 0.8g,poly 0.3g)

Protein:

0.9g

Carbohydrate:

9.2g

Fiber:

0.3g

Cholesterol:

9mg

Iron:

0.3mg

Sodium:

48mg

Calcium:

9mg