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Title: Chocolate Peanut Butter Chocolate Chip Cookies
Categories: Chocolate Cookie
Yield: 3 Servings
| 1/2 | c | Unsalted shelled Virginia peanuts |
| 6 | oz | Semisweet chocolate, broken into 1/2 oz pieces |
| 1 | c | Creamy peanut butter |
| 3/4 | c | Tightly packed light brown sugar |
| 1/4 | lb | Unsalted butter |
| 1 | Egg | |
| 1 | ts | Pure vanilla extract |
| 2 | c | Chocolate chips |
| 1 1/2 | c | All purpose flour |
| 3/4 | ts | Baking soda |
Preheat the oven to 300 deg. F. Toast the peanuts on a baking sheet with the sides in the preheated oven until golden brown, about 8 min. Remove from oven and allow to cool to room temperature. In food processor chop peanuts to 1/8 inch size. Set aside Melt semi-sweet in double boiler and stir until smooth. Remove from fire and keep at room temperature until needed. Place peanut butter, brown sugar, and butter in bowl and with electric mixer beat on low for 2 minutes and then on high for an additional two min. Add egg and beat for one min. Add vanilla, and melted chocolate. Mix thoroughly, and add chocolate chips, flour, baking soda and peanuts. Combine for about 45 sec. Place two tablespoons of rounded dough into one dough ball. Place 12 balls on each cookie sheet and flatten slightly with fork. Bake for 20 -22 min. in preheated oven. Allow cookies to cool for 3 or 4 minute on cookie sheet.
Source: "Death By Chocolate" Kenan Books, Inc 15 West 26th Street New York By Marcel Desaulniers From Rizzoli International Publication, Inc. Posted by Ken Strei From: Ken Strei
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