Chunky Peanut Butter Chocolate Chip Sandies

These cookies will absolutely melt in your mouth! Typically, a cookie labeled a "sandie" is one with a seductive texture that's firm at first bite and then melts away on the tongue. Because this cookie has the added texture of chopped peanuts and chocolate chips, the dough tends to be on the crumbly side, but it's still easy to work with. For best texture, use a regular peanut butter instead of one from the health food store, labeled "natural." This recipe is always a hit with my students, frequently requested by my friends and always gobbled up by my family. Once cool, these cookies store well and make a nutritious addition to a lunch box or an after-school snack. At holiday time, bake them in bulk, package them in decorative tins and send them off to friends and business associates.

Special Equipment
• Cookie sheets, either cushioned or thin
• Food processor or sharp chef's knife to chop peanuts
• Electric mixer (optional)
• Cookie scoop with capacity of 2 liquid tablespoons (optional)

Ingredients
• Melted butter, for cookie sheets
• 3 cups unbleached all-purpose flour
• 1 1/2 teaspoon double-acting baking powder
• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 extra-large egg
• 1 rounded cup smooth peanut butter
• 1 cup salted cocktail peanuts, finely chopped
• 12 to 16 ounces semisweet or milk chocolate chips (I use 16 ounces)