- 24
- 15 mins
- 40 mins
Ingredients
- 6 ounces semisweet chocolate, coarsely chopped
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 sticks (1 cup) unsalted butter
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoon vanilla extract
- 12 ounces milk chocolate chips (2 cups)
- 24-30 whole shelled peanuts
Preparation
Step 1
Preheat the oven to 300. In a double boiler, melt the semisweet chocolate over hot, not simmering, water. Set aside to cool to room temperature.
In a small bowl, whisk together the brown and granulated sugar, then add the butter and beat until well combined. Add the peanut butter and beat until smooth. Add the eggs and vanilla, and beat until just combined. Add the flour mixture and the milk chocolate chips, and beat until no streaks of flour are visible.
Pour in the melted chocolate and mix partially with a wooden spoon until marbled. Drop the dough in 3 tbs mounds 2 inches apart on an ungreased baking sheet. Top with one whole peanut. Bake for 23 minutes, or until just set but still soft. Cool on the cookie sheet for 30 seconds, then transfer to a wire rack to cool completely.