Chipolte Peanut-Peanut butter Chocolate Chip Cookies
I love spicy food. I love chocolate chips. I love peanuts (in any form) so much I added then twice. So these easy, delicious cookies are a favorite. I used less butter than my original recipe calls for and it balances the peanut butter I use I think. these come out crisp with just enough moisture in the middle. The Chipotle hits the back of your tongue and you don't read it as "hot", it just imparts another flavor layer to these delicious morsels. Adjust the Chipolte to taste or leave it out, but do not omit the cinnamon; it's just enough to really give these a delicious flavor.
|Butter, peanut butter and sugars creamed together.|
|Dry ingredients sifted together.|
|Never underestimate the need for a KitchenAid stand mixer.|
Never let anyone tell you you do not need a KitchenAid stand mixer. Try mixing a double batch of these babies by hand or with a hand mixer. Not happening. My mixer, Bob, is my go to guy for everything!
The texture depends on letting them sit on the cookie sheet (I use half sheet pans and a Silpat liner) for about 5 minutes before moving them to the cooling rack.
1/4 cup (1/2 stick) butter, softened
1/2 cup chunky or smooth peanut butter (I use Creamy Jif)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Chipolte powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup roasted peanuts
Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips and peanuts. Drop cookie dough by firmly packed scoops onto the lightly greased baking sheets (or Silpat lined sheet pans). Bake for 13 minutes at 375°. Let cool for 5 minutes before moving to cooling rack.