5 (23)


Peanut and bittersweet chocolate cookies

Peanut and bittersweet chocolate cookies
Bob Chamberlin / Los Angeles Times

Finding a stash of cookie dough in the refrigerator (OK, even if you put it there yourself) is like discovering a spa gift certificate in your Christmas stocking: It promises near-instant gratification and delicious enjoyment. After all, this season maybe ... Read more

Total time: 1 hour, plus overnight chilling time | Makes 5 1/2 dozen cookies
  • 1 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold butter
  • 1/2 cup chunky peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup finely chopped peanuts
  • 1 cup finely chopped bittersweet chocolate

Step 1In a medium bowl, stir together the flour, baking powder, baking soda and salt in a medium bowl and set aside.

Step 2Beat the butter until creamy in a stand mixer or in a medium bowl using a hand mixer. Beat in the peanut butter until blended. Beat in the sugar and brown sugar until light and fluffy.

Step 3Beat the egg and vanilla into the sugar mixture until blended. Add flour mixture and beat until thoroughly mixed. Then stir in the chopped peanuts and chocolate until evenly incorporated.

Step 4Divide the dough in half. Shape it into two logs about 9 inches long and wrap each log in plastic wrap, waxed paper or aluminum foil. Twist ends to seal. Chill in the refrigerator overnight.

Step 5Heat the oven to 350 degrees. Unwrap the logs and cut into one-fourth-inch-thick slices. Place the slices on silicone-lined baking sheets, and bake 10 to 13 minutes until lightly browned around the edges. Remove the cookies to a wire rack to cool. Store the cookies in an airtight container.

Note: From Donna Deane.


Baroo's rose onion pickles
Baroo's rose onion pickles

Pecan-pepita granola
Pecan-pepita granola

Traditional soba-tsuyu
Traditional soba-tsuyu


Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

République's chocolate fondant cake
Sweet potato pudding (pain patate)
Ginger Pot de Creme
Sow's Ear White Velvet