Kicked Up Spicy Walnut Chocolate Chip Peanut Butter Cookies Recipes

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Steps:

• Cream the butter and peanut butter together.
• Add the sugars and cream on medium speed.
• Add the eggs and vanilla and mix well.
• Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
• Drop by tablespoons onto parchment lined baking sheets.Press down slightly.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Steps:

• Heat oven to 375 degrees F, line a couple cookie sheets with parchment paper (or butter the pans).
• In a mixer, mix the butter until it is soft and creamy.
• Then add both the brown and cane sugar, until it is well mixed.
• After that is mixed, add the egg, peanut butter, vanilla, baking soda, and salt.
• Finally, add the chocolate chips.
• Set aside.
• In a medium sized skillet; add the canola oil and chile oil, heat on the range until sizzling.
• Add the walnuts, and toss for a couple minutes until golden brown.
• Add the cayenne, ginger, and nutmeg.
• Continue to toss for another 1 to 2 minutes.
• Finally add the sugar to soak in all the goodness at the bottom of the pan.
• (Strain them to make sure no oil goes into the cookie mix.) Add the walnuts to the batter.
• Finally, fold the flour into batter, but don't mix too well.
• (If you need a wee bit more flour, don't hesitate to add, but the walnuts make for less of a need for large amounts of flour.) Once the flour is folded in, scoop out spoonfuls of dough, and place them on the prepared pan.
• Press down with fork.
• Bake for 14 to 17 minutes (depending on your oven) until golden brown.
• Let cool on rack.
• The spicy walnuts add a crunch and a finish that is quite a fun surprise.