Salty Peanut Chocolate Chip Cookies

By Nigella Lawson

Salty Peanut Chocolate Chip Cookies
Craig Lee for The New York Times
Total Time
50 minutes
Rating
4(725)
Comments
Read comments

These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer — if they are overcooked, they will lose their chewiness.

Featured in: The Joy of Cooking and Baking, Really

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Ingredients

Yield:About 20 cookies
  • 6ounces (1½ sticks) unsalted butter
  • 1packed cup light brown sugar
  • ½cup granulated sugar
  • 2teaspoons vanilla extract
  • 2large eggs
  • 2¼cups all-purpose flour
  • 1teaspoon baking powder
  • ½teaspoon baking soda
  • 1cup semisweet chocolate morsels
  • 1cup salted peanuts
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

266 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 4 grams protein; 92 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.

  2. Step 2

    Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.

  3. Step 3

    Shape chilled dough into fat disks about 2½ inches in diameter and ½-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1½ inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.

  4. Step 4

    Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.

Ratings

4 out of 5
725 user ratings
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Comments

Janet

I made them again and this time refrigerated the dough overnight. I did not flatten out the mounds on the baking sheet. These changes made a huge difference; the cookies didn't spread as much and were more chewy. They look like the photo. I also put a few flakes of sea salt on each one. Loved them. Tried the parchment and that batch took longer to cook and didn't brown as well.

Great cookies.

Melanie

I am always looking for something different and I really liked these cookies and my friends said they were some of the best ever. I did something a bit unusual before they went in the oven. I mixed one tablespoon of sugar eith a scant tablespoon of kosher salt and sprinkled each cookie. I was a great finish crunch of sweet/ salty!

ellen

These were good-but instinctively I knew the salt on the peanuts would get incorporated into the batter (as sarahpatto, below, said.) Instead of mixing the peanuts into the dough, I rolled the cookies into balls and added the peanuts last pressing them into the top.

Janet

For this recipe, I always use lightly salted peanuts (280 gms sodium per cup) and dark chocolate chips. A few grains of Maldon on top before baking gives you a nice pop of saltiness without making the whole cookie overly salty. I've never tried unsalted peanuts in this recipe, but they might work with the Maldon on top if sodium is a health concern.

Janet

Scale users: 218 grams of brown sugar; 100 gms granulated; 270 gms ap flour. Refrigerate the dough overnight. For future cravings, double recipe; roll 1/2 or more into logs in parchment; freeze them in bags. Remove a log about 15 minutes before you start preheating the oven. You get messy slices, but smush them into roundish blobs, sprinkle with Maldon, and bake them. Baking them on parchment will produce flatter and crisper cookies; an unlined sheet will give you chewier ones.

ingrid

I've made these many times, and they are delicious ... I use a teaspoon and shape small rounds then press with a fork and sprinkle with malden salt .. bake for 20 mins .. I get about 70 or so cookies .. loved by all

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