Recipe: Chocolate Spanish Peanut Cookies (like Pacific Way Bakery and Cafe)

CHOCOLATE SPANISH PEANUT COOKIES

"We first tasted these delicious cookies on the beach during a family vacation. They were baked by Lisa Allen, the owner of the Pacific Way Bakery and Cafe in Gearhart, Oregon. Once the vacation was over, Matthew and Julie kept asking if I would make the same kind of cookie with Spanish peanuts. With a few minor changes, here's the recipe. This cookie also makes great ice cream sandwiches."

2/3 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup Spanish peanuts

Preheat the oven to 350 degrees F. Have ready 2 baking sheets.

In a bowl, combine the butter and sugar and, using an electric mixer, beat until light and creamy. Beat in the eggs and vanilla and continue to mix for 2 minutes.

In another bowl, stir together the flour, cocoa, baking soda, and salt. Gradually stir the flour mixture into the butter mixture. Stir in the chocolate chips and nuts. Drop by tablespoonfuls onto a baking sheet, leaving 2 inches between each mound of dough.

Bake until set, 10 to 12 minutes. Let cool for several minutes on the baking sheets before transferring to a wire rack. The cookies will be soft and chewy.

VARIATION:

YUMMY ICE CREAM SANDWICHES:
Omit the Spanish peanuts and chocolate chips and bake for 12 to 14 minutes. The cookies will be firm and turn out as perfect circles. Choose a pint of your favorite ice cream-my family loves peppermint-and remove it from its container. Cut the ice cream into slices, and sandwich each slice between 2 cookies. Or use the scoop-and-squish method for the ice-cream centers.

Makes 1 1/2 dozen
Source: Summertime Treats by Sara Perry