Swapped by Lee Zalben.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
- Yield:Makes 3 Dozen Cookies
- 1 cup graham flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup Smooth Operator peanut butter
- 1 cup demerara sugar
- 1 large egg
- 1 cup chopped milk chocolate
- 1 cup roasted salted peanuts (blanched splits)
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, and salt set aside.
In a separate large bowl, use an electric mixer to cream together the butter, peanut butter, and sugar. Add the egg and continue mixing. Add the dry ingredients, 1/2 cup at a time, mixing until the dough is firm. If the dough is too dry, add water by the tablespoon (but no more than 1/4 cup) until it is moist and easier to work with. Fold in the chocolate and the peanuts.
Refrigerate the dough for 1 hour. When chilled, use a scoop, spoon, or your hands to form 1 inch wide balls of dough. Arrange on a cookie sheet at least 1 inch apart. Flatten each ball with your palm or the back of a spoon. Bake for 12 minutes or until golden. Allow to cool completely before removing from baking sheet. Store in an airtight container for up to 2 weeks.