My kids are on spring break this week. The Husband also decided it would be a good week to take off. I have been baking more than usual to keep up with cookie demand. Chocolate chip, peanut butter, oatmeal raisin, sugar. All the popular cookies fill the cookie jar on my counter at one time or another. I already made a batch of chocolate chip cookies that were devoured in one afternoon earlier in the week. What to make next? Time to develop a new recipe. The Shadow was born. After baking these cookies, I asked for a suggestion for naming these chocolate chip, chocolate, and peanut butter cookie combination. "How about The Shadow?" was one reply. The cookies are the same color as of one of our dogs that is named Shadow. Sounded as good a name as any, so The Shadow it is.
The Shadow was such a big hit that as soon as the first batch was gone, a second batch was requested. The cookies had that sweet/salty combination with the addition of chocolate and the crunch of honey roasted peanuts. "One of the best cookies I have ever had," commented The Husband. I'll make him a second batch for that compliment.
makes about 24 large cookies
3/4 cup butter, softened
1/4 cup peanut butter
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
2 extra large eggs
1 3/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/2 cup chopped honey roasted peanuts
extra chopped honey roasted peanuts, for topping cookies just before baking
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Set aside.
Combine butter, peanut butter, and sugars in the bowl of a standing mixer. A hand mixer can also be used. Beat until well blended, about 3 - 5 minutes. Add vanilla extract and eggs to the butter mixture and beat until blended. Add flour, cocoa powder, baking soda, and salt. Blend to combine. With mixer on low, add chocolate chips and 1/2 cup chopped peanuts.
Using a 2-inch dasher form golf ball sized dough balls. Place 6 on each of the prepared baking sheets. Top with about 1/2 to 1 teaspoon of the remaining chopped peanuts. Bake for approximately 10 - 11 minutes. The cookies will be slightly undercooked. Remove from oven and let cool on sheet for about 5 minutes before removing to a piece of parchment paper on the counter.