1/2 c. unsalted butter, softened
1 c. light brown sugar, lightly packed
1 egg
1/2 c. sour cream
1/4 c. creamy peanut butter
1 tsp. vanilla extract
12 oz. semi-sweet chocolate
1 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. unsalted peanuts, chopped

6 ounce semi-sweet chocolate melted and cooled, and 6 ounces chopped and set aside.

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat in the egg, sour cream, peanut butter and vanilla. Slowly beat in melted chocolate. Sift together flour, salt, baking powder and baking soda. Fold into batter. Fold in peanuts and chopped chocolate.

Drop rounded tablespoon measures onto greased cookie sheets and bake 10 minutes. Remove from oven, cool 5 minutes on sheet, then transfer to a rack to cool.

Note: For soft, chewy cookie, substitute 1/3 cup of the brown sugar with granulated fructose (sugar), a natural fruit sugar available in supermarkets and health food stores. Makes 2 dozen cookies.