A few weeks back Adriano and I walked over to the Low-Martin house in Olde Walkerville (Andrew of International Metropolis has some great pictures here). The new owner, Francesco Vella, was having an open house and invited the neighbours over. So like a good neighbour (even though I technically don’t live in the neighbourhood) I decided to bake cookies!
Bake or Break had a recipe for Chocolate Chunk Peanut Cookies. The combination of chocolate and peanut butter pretty much made it an easy choice. I mean c’mon! Chocolate and peanut butter??? I’ve been slowly trying to ween myself off my nutella/peanut butter obsession but just couldn’t resist making these.
The one thing I messed up on is that I overbaked them. Although the recipe said 15 minutes, they should have been in there for less. So as a result, they didn’t come out chewy like I wanted them too. I’m still a bit undecided about the addition of cinnamon in the recipe. It definitely added a different flavour to the cookie but maybe one I’d like to try doing without the next time. None the less, once I set them out on the table at the Low-Martin house…they were gone in minutes!
Thank you to Francesco Vella for letting us hang out at his house and take a peek inside! We’re very excited about the restoration of this grand home! (And we’re hoping you have a big backyard party when you’re done and invite us again.)
Chocolate Chunk Peanut Cookies
Makes about 28 cookies
Adapted from Southern Living.com
1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2-1/2 cups all purpose flour
1-1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted dry roasted peanuts
1 bag of chocolate chips/chunks
Beat butter and shortening at medium speed with an electric mixer until creamy; add peanut butter and sugars, beating well. Add eggs, beat until blended.
Combine flour, baking soda, baking powder and salt. Add to butter mixture, beat well. Stir in peanuts and chocolate chips. Shape dough into 2 inch balls. Flatten slightly and place on ungreased baking sheet.
Bake at 375 for 12-15 minutes or until lightly browned. Cool on pan for 1-2 minutes.