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Chunky Peanut Butter Chocolate Chip Sandies

These cookies will absolutely melt in your mouth! Typically, a cookie labeled a “sandie” is one with a seductive texture that’s firm at first bite and then melts away on the tongue. Because this cookie has the added texture of chopped peanuts and chocolate chips, the dough tends to be on the crumbly side, but it’s still easy to work with. For best texture, use a regular peanut butter instead of one from the health food store, labeled “natural.”

This recipe is always a hit with my students, frequently requested by my friends and always gobbled up by my family. Once cool, these cookies store well and make a nutritious addition to a lunch box or an after-school snack. At holiday time, bake them in bulk, package them in decorative tins and send them off to friends and business associates.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

  • Cookie sheets, preferably cushioned
  • Food processor or sharp chef’s knife to chop peanuts
  • Electric mixer (optional)
  • Cookie scoop with capacity of 2 liquid tablespoons (optional)

For the cookie batter:

  • Melted butter, for cookie sheets
  • 3 cups unbleached all-purpose flour
  • 1 1/2 teaspoon double-acting baking powder
  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 extra-large egg
  • 1 rounded cup smooth peanut butter
  • 1 cup salted cocktail peanuts, finely chopped
  • 12 to 16 ounces semisweet or milk chocolate chips (I use 16 ounces)

1. To set up: Position both oven racks to the upper and lower positions and preheat the oven to 375°F. Lightly butter cookie sheets and set aside.

2. To prepare the cookie batter: In a large bowl, whisk together the flour and baking powder. In another large bowl, using a wooden spoon or electric mixer, cream the softened butter with the sugar until light. Add the egg and mix until smooth. Add the peanut butter and combine well. Stir in the nuts and chocolate chips. Finally, stir in the flour mixture and continue to stir until the batter is smooth throughout. If the dough is a bit crumbly on the bottom, squeeze dry areas gently with your hand to help mixture bind together.

3. To shape and bake cookies: Place rounded tablespoonfuls or level cookie scoops of dough 1 1/2 inches apart on the prepared cookie sheets. You should be able to bake 4 rows of 4 cookies per sheet. (If using a tablespoon, shape each portion of dough into a round.) Using a fork, press each round down gently in a crosshatch pattern. Bake cookies on both levels of the preheated oven until light golden, about 10 minutes, switching shelf positions of the sheets after half the baking.

4. To cool and store cookies: Place the cookie sheets on wire racks to cool for 5 minutes. Then remove cookies using a thin metal spatula and allow them to cool thoroughly on wire racks before storing in an airtight tin.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

  • Melted butter, for cookie sheets
  • 3 cups unbleached all-purpose flour
  • 1 1/2 teaspoon double-acting baking powder
  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 extra-large egg
  • 1 rounded cup smooth peanut butter
  • 1 cup salted cocktail peanuts, finely chopped
  • 12 to 16 ounces semisweet or milk chocolate chips (I use 16 ounces)

From the supermarket shelf:

  • Unbleached all-purpose flour
  • Baking powder
  • Granulated sugar
  • Smooth peanut butter (not one labeled “natural”)
  • Salted cocktail peanuts
  • Semi-sweet or milk chocolate chips

From the dairy case:

  • 1 box (with 4 sticks) unsalted butter (you’ll need 2 sticks)
  • ½ dozen extra-large eggs
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