Big Batch Flourless Peanut Chocolate Chip Cookies

 Martha Stewart's cookie application for ipad, titled MS Cookies is one of my absolute favorites and inspires me each time I open it up and scroll through the parade of cookies marching across my screen. There are cookies for 'Hedonists', 'Traditionalists', 'Trendsetters', 'Little Ones', 'Grown Ups', 'Those Far Away', 'Those Near and Dear' and for the 'Health Conscious'.  I can heart my favorites, make a shopping list of ingredients or even reshuffle all the cookies into categories like, 'Butter', 'Caramel', 'Chocolate','Citrus, 'Coconut', 'Spice' and the list goes on carrying me along  to such a happy place.  I can look at and dream about Martha's cookies to my heart's content.  I can plan on which cookies I would make and serve at a Christmas or a Valentine's Day tea party or just decide which cookie looks the best to me on any given day.  It's moments like this where I realize that it's the simple things in life that give me so much joy and happiness.  Oh and don't forget the cookies, the cookies make me very happy.  In a world where there is so much tragedy and suffering I look forward to a time out where I can enjoy a quiet moment day dreaming about cookies.  So in that spirit I would like to share a simple to make and amazing to eat melt in your mouth peanut butter cookie recipe from MS Cookies,  Thanks Martha, my home girl, smiling at me and making everything feel right  in the center of a perfect virtual cookie world.

Ingredients and Directions for Big Batch Peanut Chocolate Chip Cookies

Adapted from MS Cookies

2 cups creamy peanut butter
1&1/2 cups sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 cups bittersweet chocolate chips
1 cup roasted salted peanuts

Preheat the oven to 350 degrees

In a large bowl beat together the peanut butter, sugar, eggs, baking soda and salt until well combined.  Stir in the chocolate chips and peanuts.  Chill the dough for 30 minutes or longer.  Using a small ice cream scoop to make the balls  (about 1&1/2 tablespoons each) of dough, place them on a parchment or Silpat lined cookie sheet, spacing about 2 inches apart.

Bake for 16-18 minutes, until golden and puffed.  Cool on the sheets for a few minutes then transfer to a wire rack to continue cooling.  Cookies can be stored in an airtight container for up to one week, they won't last that long!

Makes 3 dozen large cookies

Thanks Lisa for asking me to add my link to this amazing line up of SWEETS!