Peanut Insanity Chocolate Chip Cookies
INGREDIENTS
Moisty Bits
¼ cup butter, at room temperature
1 cup brown sugar
¼ cup+2 tablespoons peanut butter
1 large egg
¼ cup water
¼ teaspoon liquid stevia
1 teaspoon vanilla extract
Dry-y Bits
½ cup peanut powder
1 cup white whole wheat flour
1 tablespoon flax meal
½ teaspoon kosher salt
1 teaspoon baking powder
1 cup dark chocolate chips
1 cup ground roasted peanuts (I use Asian style skin-on peanuts but use whatever you want)
DIRECTIONS
Stir together your moisty bits in a big bowl in the order presented. I recommend a hand mixer to ensure even mixture. It will be pretty wet. You need it wet because the peanut powder will absorb a lot of water.
Get your dry-y bits and dump into the moisty bits. Stir to combine nicely but you don’t need to hyper-wild.
Drop in the chocolate chips and peanuts. Stir to combine. It should be a little crumbly but hold together fine when you shape into balls, similar to peanut butter cookies. If it isn't, add a tablespoon of water at a time until you feel pleased with the texture.
When ready to bake, preheat the oven to 375°F. Put balls of dough on a parchment lined cookie sheet in tablespoonfuls, about 1 inch apart. They don’t spread. Flatten so they’re about ½ inch thick or so (if you leave them rounded, the bottoms may burn before the tops are done). Bake about 12-15 minutes or whatever length of time looks right to you in approximately that range when you look at them in the oven.
Let them cool on the parchment for about ten minutes. Eat several to make sure they’re good. Then move to a cooling rack. Eat more to make sure they're cool.
