Chocolate Peanut Cookies Recipe Demonstration – Joyofbaking.com

Recipe here: https://www.joyofbaking.com/cookierecipes/ChocolatePeanutCookies.html

Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Peanut Cookies.

Chocolate Peanut Cookies are perfect for the cookie jar. Soft and chewy with a buttery mild chocolate flavor, the addition of chopped peanuts adds a nice crunch. Lovely with a glass of cold milk.

Thank you hi I’m Stephanie Jaworski of joybaking.com today we’re going to make chocolate peanut cookies and this is what they look like this cookie has a soft and chewy texture and they’re buttery with a mild chocolate flavor and we’re going to add some chopped peanuts which add more flavor and a nice crunch

So the first thing that you will need to do is preheat your oven to 375 degrees Fahrenheit which is 190 degrees Celsius then you’ll need a baking sheet I’ve just lined mine with parchment paper but you could either like lightly butter it or spray it with one of those non-stick sprays

So to make our batter if you have a stand mixer like I have here use your paddle attachment you could use a hand mixer or really this is like a dump and stir cookie so you could just use a yard a large bowl with a wooden spoon

The first thing you will need is a half a cup 113 grams of butter have your butter at room temperature I’m using unsalted I like the flavor and that way I can control this the amount of salt in the cookie but if you have a favorite salted butter you could use that and

Then just use just leave out the salt in the recipe so all I’m going to do is just beat this on like medium speed just until it gets nice and smooth about you know maybe 30 seconds [Applause] Okay easy enough so let’s give it a quick stir and now we’re just gonna add most of our ingredients here so we have a half a cup 100 grams of granulated white sugar a quarter of a cup 50 grams of light brown sugar if you don’t weigh your ingredients which of

Course I always Advocate but if you are using a measuring cup with brown sugar just kind of Pat it down because it’s so soft that in there and we have for flavoring one teaspoon four grams of pure vanilla extract and then I have one large egg have your egg at room temperature one

Large egg is 50 grams out of the shell or about that and what else we got three tablespoons which is about 40 grams I’m using milk just you could use whole milk you could use reduced fat three tablespoons is about 40 grams okay and then of course chocolate

Cookies so a third of a cup 35 grams of unsweetened cocoa powder now you could use either the natural unsweetened or the Dutch process whatever you have in the house and whatever you like and we have just an eighth of a teaspoon of baking soda and a quarter of a teaspoon it’s just

One gram of salt you could use kosher or just table salt and we have one cup which is 130 grams of all-purpose flour plain flour I’m just going to add about half of that in there and just kind okay and now we are just going to beat

This I’m going to start it on really low speed because I don’t want that flower and everything coming up my face and then just increase the speed to medium and just mix it all together until you get a batter so if you’re doing it by hand just give it a good stir Okay easy enough so now I’m just going to put the rest of the flour along with a half a cup which is about 75 grams of chopped roasted peanuts so you can use salted unsalted you could probably use a the dry roasted as well now if you don’t want to use peanuts you

Could use another type of nut you know cons walnuts almonds and if you didn’t even like some people don’t want nuts in their cookies then what you could do is use both a half a cup 85 grams of chocolate chips either white milk or semi-sweet bittersweet

Some choices there so I’m just going to mix this in until we have a nice batter And we are done you know this is a really nice cookie sorry to just have near in the cookie jar for the kids or for yourself good with the glass milk cup of tea cup of coffee and what’s nice they’re so easy to make and just so if you want to mix this

Recipe up a bit if you don’t want to add the peanuts and say you wanted to add chocolate chips what you could do I was thinking that you could replace the milk with like freshly brewed or instant coffee so you have a little coffee flavor with the chocolate

I think that’d be good haven’t tried it but I should okay so what we’re going to do is just you can drop some batter I’m going to use about one tablespoon of batter for my cookies so for this amount of batter you will get about if you want in that size

You’ll get about 24 cookies but if you have a cookie scoop that’s to me that’s makes it easy the important thing when whenever you’re forming cookies is to have them all the same size so they cook in the same amount of time or bake I should say so

And a tablespoon of batter is about 20 grams if you wanted to weigh your cookies if you’re not you know the thing about when you use a cookie scoop it kind of compacts the batter and so the cookies don’t spread as much so if you’re using just like dropping a tablespoon full you

Might find your batter your cookies spread a little more than um mine do I read the if you you know don’t use a cookie scoop and you just drop them if your cookie sheet if you put it into the fridge and get it nice and cold that will help prevent the

Spreading I know some people don’t like the spreading of the cookies so try that bye I say invest in the cookies so I’m going to do four rows of three oh upside down put that right there and our last one so now we’re going to bake these off

I would say between eight and ten minutes everyone’s oven is a little different so it may take a little last may take a little more what you’re looking for is the outside of the cookies to be if you touch them they’re firm but I like the center still a little soft so that

That will give you that kind of soft but chewy texture so I’m going to say between eight and ten minutes I do rotate my baking sheet front to back about halfway through to give a nice even bake so eight to ten thank you so our chocolate peanut cookies are done

So put your pan on a wire rack you see if I feel the outsides are firm but I’ll just press on here the centers are still a little soft that’s how I like them so I’m going to let these cool down a little you know three to five minutes

And then I’ll use my spatula to transfer them to a wire rack to finish cooling and when we come back we will try one okay we are ready to try a cookie they’re still a little warm which I like warm from the oven they have that nice soft but chewy texture

And you know not like a brownie that’s really that chocolate flavor just hits you it’s a milder chocolate flavor which I like and the flavor of the the chocolate is going to depend on whether you’re using the Dutch process or the natural unsweetened there is a little bit of

Flavor difference there and of course even between brands of unsweetened cocoa powder but they’re all good in my opinion so whatever you want to do and then I like the little bit of crunch and the flavor from the peanuts but like I said if you don’t want peanuts you

Substitute other types of nuts or you could even add some chocolate chips like I said if you want to beef up that chocolate flavor you know of course cookies are really good hot warm from the oven or the first day but I find this cookie two three days you

Can store them still really good so great for the cookie jar you could freeze them if you want and yes you could if you didn’t want to bake them all off you could put the batter in the fridge for a day or two and then you

Could bake off when you went like warm from the oven cookie so you must try this and until next time I’m Stephanie Jaworski of joybaking.com