Crisp on the outside and gooey on the inside, these irresistible cookies get extra crunch from dry-roasted peanuts. The recipe, from Epicurious member Ashlee L. Galletta of Winnipeg, Canada, was inspired by Reese’s Peanut Butter Cups, so get ready for a heady dose of peanuts balanced by creamy milk chocolate. If you prefer your cookies a little less sweet, skim a couple of tablespoons of sugar from the recipe and swap in semisweet chocolate chips for the milk chocolate ones.

　　

Ingredients

makes about 30 cookies

　　1 cup (2 sticks) unsalted butter, at room temperature

　　3/4 cup granulated sugar

　　3/4 cup (packed) light brown sugar

　　2 large eggs

　　2 teaspoons pure vanilla extract

　　1 teaspoon baking soda

　　1 teaspoon baking powder

　　1 teaspoon salt

　　2 1/4 cups all-purpose flour

　　1 1/2 cups milk chocolate chips

　　1 1/2 cups peanut butter chips

　　1/2 cup dry-roasted unsalted peanuts, chopped

　　Special equipment: 2 large baking sheets; parchment paper

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars, and beat on high speed until pale and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition and scraping down the bowl as necessary. Reduce the mixer speed to low and add the vanilla, baking soda, baking powder, and salt, and beat until just incorporated. Add the flour in 2 additions, mixing at a very low speed, until just incorporated. Stir in the milk chocolate chips, peanut butter chips, and peanuts.

　　

Step 3

Drop 1 1/2-inch balls of dough about 2 inches apart on the prepared baking sheets. Bake until the cookies are light golden brown on top and beginning to brown around the edges, about 12 minutes. Let cookies stand 1 minute, then transfer to a rack to cool and continue making cookies using cooled baking sheets.

　　

cook’s note

Step 4

The COOLED COOKIES can be stored, in an airtight container, at room temperature, up to 1 week.

　　The Epicurious Cookbook