Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside.
Beat butter, peanut butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and peanuts. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.
After cookies are completely cooled, wrap in plastic wrap and place in airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
How to Freeze Cookie Dough
Drop heaping tablespoonfuls of dough on baking sheet; freeze 1 hour or until firm. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. To bake, place frozen cookie dough on ungreased baking sheets. Bake at 375°F for 15 to 16 minutes or until lightly browned.
Substitute 1 cup semi-sweet chocolate chunks for the chopped chocolate.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes about 4 dozen cookies or 48 servings, 1 cookie each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.