Food & Wine

Peanut and Bittersweet Chocolate Cookies

The cover of the Tri-City Herald's Food & Wine section March 5 will feature 10 ways to enjoy grapefruit all day long. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stores and recipes visit www.tri-cityherald.com/lifestyles/food/.

Peanut and Bittersweet Chocolate Cookies

1 1/4 cups flour1/2 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt1/2 cup (1 stick) cold butter1/2 cup chunky peanut butter1/2 cup sugar1/2 cup brown sugar1 egg1/2 teaspoon vanilla1 cup finely chopped peanuts1 cup finely chopped bittersweet chocolate

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

Beat 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.

Divide 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.

Heat the oven to 350 degrees. Unwrap the logs and cut into one-quarter-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.

Servings: Makes 5 1/2 dozen cookies

Each cookie: 66 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 7 milligrams cholesterol; 38 milligrams sodium.

Total time: 1 hour, plus overnight chilling time

From: Los Angeles Times

  Comments