You can make bite-size cookies by rolling the dough into smaller balls.

　　

Ingredients

Makes about 60

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1/2 teaspoon ground cinnamon

　　3/4 cup (1 1/2 sticks) unsalted butter, softened

　　1/2 cup smooth peanut butter

　　1 cup packed light-brown sugar

　　1/2 cup granulated sugar

　　2 large eggs

　　1 1/2 cups semisweet chocolate chips

　　2/3 cup roasted, salted peanuts, coarsely chopped

　　2 teaspoons pure vanilla extract

　　Chocolate or vanilla ice cream, for serving (optional)

　　

Step 1

Preheat the oven to 350°F. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl; set aside. Put the butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add the sugars; mix 2 minutes. Mix in the eggs until combined.

　　

Step 2

Gradually add the flour mixture; mix until just combined. Fold in the chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate the dough until it is slightly firm, 15 minutes.

　　

Step 3

Roll the dough into 1-inch balls. Space 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer the cookies to wire racks to cool. Serve with ice cream, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.