Chocolate Peanut Butter Chip Cookies Recipe

Preheat oven to 300 degrees F.

Toast peanuts on baking sheet with sides in the preheated oven until golden brown, about 8 minutes. Remove from the oven and allow to cool to room temperature.

In the bowl of a food processor fitted with a metal blade, chop the peanuts into pieces about 1/8-inch in size. Set aside until needed.

Heat 1 inch of water iin the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap and allow to heat for 6 to 7 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.

Place the peanut butter, brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on low speed for 2 minutes, then on high for 2 1/2 minutes. Scrape down the bowl and beat on high for an additional 2 minutes. Add the egg and beat on high for 1 minute. Scrape down the bowl.

Continue beating on high, add vanilla extract and beat for 30 seconds. Add the melted chocolate and beat for 30 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the chocolate chips, flour, baking soda and chopped peanuts; combine on low for 45 seconds. Remove bowl from the mixer and mix thoroughly with a rubber spatula.

Portion by rounding 2 tablespoons of dough into 1 dough ball, approximately 1 1/4-inch in diameter. Place 12 balls on each baking sheet. Using the back of a dinner fork, gently press each ball to slightly flatten the dough. Place in a preheated 300 degree oven and bake for 20 minutes. Allow cookies to cool for 3-4 minutes on baking sheet before transferring to cooling rack.