unsalted roasted peanuts, roughly chopped
1 1/4 cups
milk chocolate chunks
flaked sea salt for sprinkling
Beat the butter with brown sugar and maple sugar for 1-2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using an electric hand mixer) until smooth and evenly blended. Scrape down the sides of the bowl as needed. Beat in the egg and vanilla extract until well incorporated and the mixture looks creamy. Mix in peanut butter. Add maple syrup and mix until well combined and smooth.
Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add this all at once to the bowl with the butter/sugar mixture and mix on low speed until just combined. Add the peanuts and milk chocolate chunks and fold them in using a spatula. The dough will be soft and a bit sticky. Cover the dough in the bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Roll about 2 tablespoons of dough into balls and place on prepared baking sheets spacing them at least 2 inches apart. Flatten dough balls with the palm of your hand and bake for 10-12 minutes until golden around the edges. Transfer pan to a wire rack and let cookies cool for a minute before transferring them individually to the rack to continue cooling. Makes 18-20 cookies.
You can keep the cookie dough covered in the fridge for up to 24 hours before baking. The baked cookies will be thicker and even chewier.
For a tasty summer treat, make ice cream sandwiches by placing a scoop of your favourite ice cream between two cookies and rolling the edges in chocolate sprinkles.