Instead of walnuts or pecans, this chocolate chip cookie recipe requires salted peanuts. Whenever I bake these, buddies and family appear to return back running!
Calories: 175.2 kcal | Protein: 3.4g | Carbohydrates: 18.7g | Dietary Fiber: 0.9g | Sugars: 9.3g | Fat: 10.1g | Saturated Fat: 2.1g | Cholesterol: 10.3mg | Vitamin A: 13.5IU | Niacin Equivalents: 2.3mg | Folate: 32.2mcg | Calcium: 15.1mg | Iron: 0.8mg | Magnesium: 17.8mg | Potassium: 80.8mg | Sodium: 154.7mg | Thiamin: 0.1mg | Calories From Fat: 90.9 kcal;
- Course: Desert/Breakfast
- Cuisine: American
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 1 hour 15 minutes
INGREDIENTS:
MAKES 70
- 350g/12oz/3 cups plain (all-purpose) flour
- 2.5ml/½ tsp bicarbonate of soda (baking soda)
- 115g/4oz/½ cup butter
- 115g/4oz/½ cup margarine
- 250g/9oz/generous 1 cup soft light brown sugar
- 2 eggs
- 10ml/2 tsp vanilla extract
- 225g/8oz/1⅓ cups salted peanuts.
STEPS:
- Preheat the oven to 190°C/375°F/ Gas 5. Lightly grease two baking sheets. Grease the bottom of a glass and dip in sugar.
- Sift together the flour and bicarbonate of soda. Set aside.
- Cream the butter, margarine and sugar. Beat in the eggs and vanilla extract. Fold in the flour mixture.
- Stir the peanuts into the butter mixture until evenly combined.
- Drop teaspoonfuls 5cm/2in apart on the prepared sheets. Flatten with the prepared glass.
- Bake for about 10 minutes, until lightly coloured. With a metal spatula, transfer to a wire rack to cool.