Peanut Butter Chocolate Chunk Cookies with Toffee Peanuts

Chocolate chunk cookies made with chopped toffee-covered peanuts.

Peanut Butter Chocolate Chunk Cookies with Toffee Peanuts 

7 tablespoons unsalted butter, divided use
1 1/4 cups packed brown sugar, divided use
1 cup coarsely chopped salted peanuts
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon instant yeast
1/2 cup creamy peanut butter
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped semi-sweet chocolate

Preheat oven to 350 degrees F. Line a small cookie sheet with waxed paper and grease waxed paper.

Melt 1 tablespoon butter in a small saucepan over medium heat; whisk in 1/4 cup brown sugar and bring mixture to a boil, whisking frequently. Stir in peanuts until well coated, then spread out on waxed paper. Bake for 8-10 minutes or until bubbly and golden brown. Remove from oven and cool completely before crumbling into pieces.

Melt remaining butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside to cool slightly, about 8 minutes.

In a medium sized mixing bowl, sift together flour, baking soda and salt; stir in yeast until combined.

In a large mixing bowl, using a mixer on medium speed, beat peanut butter, remaining brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and toffee peanuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. ( You could speed up this process by placing the dough in the freezer for about 40 minutes.)

Preheat oven to 350 degrees F.

Roll heaping tablespoonfuls of dough into balls, place on greased cookie sheets and flatten slightly using palms of hands. Bake for 11-13 minutes, or until golden brown around edges. Cool 1 minute before transferring to wire racks.

Makes about 3 dozen cookies