Chocolate Peanut Cookies: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and a little fluffy. Scrape down the sides and bottom of the bowl as needed. Add the sugars, vanilla extract, milk, egg, unsweetened cocoa powder, baking soda, salt, and half the flour, and beat until incorporated. Add the rest of the flour and peanuts and beat until combined. 

Drop about one tablespoon (20 grams) (can use a cookie scoop) of batter onto your baking sheet, spacing about 3 inches (7.5 cm) apart. Bake about 8 to 10 minutes, or just until the cookies are set at the edges but still soft in the centers. Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack. Let the cookies cool for about 3 to 5 minutes on the pan before removing to a wire rack to finish cooling.

Makes about 24 cookies.

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