MAKES 9 DOZEN COOKIES
These are miniature cookie “bricks,” featuring chopped peanuts and chocolate bits against a peanut butter background. Great for kids and also great for adults who still appreciate the seduction of such flavors.
4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
½ cup unseasoned peanut butter (page 32)
½ cup sugar
1 extra-large egg
1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
½ cup raw skinless peanuts, chopped (¼-inch bits)
½ cup chopped semisweet chocolate (¼-inch pieces)
Semisweet chocolates differ as greatly in flavor as, say, Italian-roast coffee beans. If you’re shopping for semisweet chocolate, experiment by nibbling on a few brands to see which you like. A specialty chocolate shop, a local fine pastry shop, or even a good kitchenware store should be able to give you recommendations.
1. In the bowl of an electric mixer, combine the butter, peanut butter, and sugar, and beat on medium speed until smooth and well blended. Add the egg and mix to combine; stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. Add the flour, baking soda, salt, peanuts, and chocolate pieces; mix until combined, about 2 minutes longer.
2. Scrape the dough onto a large piece of plastic wrap. Shape into a 6-inch square, about 1 inch thick. Use the plastic wrap to help shape the sticky dough. Seal well in plastic and refrigerate until firm, about 2 hours.
3. Preheat the oven to 350°F. Move an oven rack to the middle position. Line large baking sheets with parchment paper.
4. Cut the square of dough into 4 equal strips 1½ inches wide. Slice each strip crosswise into ¼-inch-wide blocks. Place the blocks ½ inch apart on the prepared baking sheets.
5. One sheet at at time, bake the cookies until the edges are lightly golden, 15 to 18 minutes. Cool on the baking sheets set on wire racks.