Friday, May 13, 2011

Chunky Peanut, Chocolate and Cinnamon Cookies



Anna came home today and declared that she was going to make some cookies.    She paged through my Martha Stewart's Cookies book and selected these:  Chunky Peanut, Chocolate and Cinnamon Cookies. This selection amused to me since, last time I checked, she didn't like peanuts, peanut butter or cinnamon!


We started out by locating all the ingredients.  As luck would have it, they were all on hand!


I was excited that she wanted to attempt this on her own.
A ten year old is perfectly capable of creaming sugar and butter.....


...  and leveling the flour!


After scooping the finished dough onto parchment,


they baked to a tender, golden brown!


These cookies are a delicious alternative to the standard chocolate chip.
The surprise of cinnamon and the crunch of the peanuts give them an edge of sophistication.


And after baking with peanut butter and cinnamon, guess what?  Anna liked them!


Maybe next she'll ask to cook asparagus!


Chunky Peanut, Chocolate, and Cinnamon Cookies
Martha Stewart's Cookies

Makes about 5 Dozen

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, room temperature
1/2 cup smooth peanut butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract

  1. Preheat oven to 350 degrees.  Whisk together flour, baking soda, salt and cinnamon in a bowl.
  2. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes.  Add sugars; mix 2 minutes.  Mix in eggs.  Gradually add flour mixture; mix until just combined.  Fold in chocolate chips, peanuts, and vanilla until well distributed.  Fold in chocolate chips, peanuts, and vanilla until well distributed.  Refrigerate dough until slightly firm, 15 minutes.
  3. Roll dough into 1-inch balls.  Space balls 2 to 3 inches apart on baking sheets lined with parchment paper.  Flatten slightly.  Bake until just golden, about 13 minutes, rotating sheets halfway through.  Transfer cookies to wire racks to cool.  Cookies can be stored in airtight containers at room temperature up to 3 days.



5 comments:

  1. Oh my girls would LOOOVE these!

    Thanks for linking up! I shared them on my wrap up post!! http://tidymom.net/2011/cookie-recipes/ Hope you're having a great weekend!

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  2. These sound yummy! Love cinnamon - great surprise. Anna did a super job!
    XoXoXo
    Joy

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  3. Hi Rachel! I was going over the recipe, and couldn't find the peanut butter. Could you add the "1/2 cup smooth peanut butter" to your list of ingredients? Thanks!
    XoXoXo
    Joy

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  4. Thanks, Joy, I need a good editor! :-)

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  5. Hmm.. These look DELICIOUS! Love it!
    Thank you so much for sharing this @ {nifty thrifty sunday} last week!
    Hope to see you again tomorrow! :)
    xoxo from Germany,
    Vanessa @ {nifty thrifty things}

    ReplyDelete