Lucinda Scala Quinn, editorial director of food and entertaining for Martha Stewart Living, keeps this cookie dough on hand for casual get-togethers. After forming the dough into 1-inch balls, she flattens them slightly before freezing on cookie sheets until firm; the ready-to-bake pieces are then frozen in resealable plastic bags for up to one month.

　　

Ingredients

Makes about 5 dozen

　　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, room temperature

　　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

　　

Step 1

Preheat oven to 350°F. Whisk together flour, baking soda, salt, and cinnamon in a bowl.

　　

Step 2

Put 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 sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla until well distributed. Refrigerate dough until slightly firm, 15 minutes.

　　

Step 3

Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies