The PEANUT BUTTER, WALNUT AND CHOCOLATE COOKIES, crispy at the edges and soft in the center, are an irresistible delight for those who love desserts full of flavor and character. Peanut butter gives a creamy, slightly salty note that pairs perfectly with the sweetness of chocolate and the crunch of walnuts, for a truly indulgent balance of flavors.
Perfect to enjoy at breakfast, for an energizing snack, or as a sweet treat after dinner, these cookies smell like home and win you over at the first bite. Ideal to accompany a cup of coffee or warm milk, they are a true temptation for any time of the day.
You may also like:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 342.22 (Kcal)
- Carbohydrates 36.35 (g) of which sugars 21.60 (g)
- Proteins 5.63 (g)
- Fat 20.59 (g) of which saturated 8.02 (g)of which unsaturated 7.39 (g)
- Fibers 1.09 (g)
- Sodium 142.93 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup butter (soft)
- 6 tbsp peanut butter
- 1/2 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1 egg (medium, at room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups 00 flour (all-purpose)
- Half teaspoon baking soda
- 1 pinch salt
- 1/2 cup walnuts (chopped)
- 1/3 cup dark chocolate chips
For the Peanut Butter, Walnut and Chocolate Cookies you will need
- 2 Bowls
- 1 Sieve
- Hand mixer
- 1 Spatula
- Parchment paper
- 1 Baking sheet
Preparation Peanut Butter, Walnut and Chocolate Cookies
In a bowl place the soft butter (left out of the fridge for at least 30 minutes), the peanut butter and the sugars, and beat until you obtain a light, homogeneous cream.
Add the egg, the vanilla extract and mix well to incorporate.
In another bowl sift the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and stir until the dough is compact but still soft.
Fold in the chopped walnuts and the chocolate chips.Gently mix with a spatula to distribute them evenly. Take a handful of dough and form balls. Place them on a baking sheet lined with parchment paper, leaving space between each cookie (they will spread during baking).
Bake the Peanut Butter, Walnut and Chocolate Cookies in a preheated conventional (static) oven at 356°F for about 14-16 minutes, until the edges are golden but the center is still soft.
Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a rack.
Tips
If you prefer a stronger flavor, use crunchy peanut butter and extra dark chocolate.
Add a pinch of flaky sea salt on top of each cookie before baking for a gourmet touch.
They keep for up to 5-6 days in an airtight container, retaining their crispness.
