Salted Chocolate Chip Peanut Butter Cookies
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Course
Dessert, Baked Goods, Others
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Cuisine
American, gluten-free
Salted Chocolate Chip Peanut Butter Cookies
Description
Salted Chocolate Chip Peanut Butter Cookies bring together creamy peanut butter and dark or light brown sugar with eggs and vanilla to form a smooth dough. Stirring in generous chocolate chips adds pockets of melted sweetness once baked. Sprinkling flaky sea salt over the dough balls just before baking introduces a subtle salty contrast that brightens the cookie's flavor profile. Baking at 350°F until the edges are light golden ensures a chewy center paired with crisp edges.
The cookies are versatile for casual snacking or paired with a glass of milk. Their combination of sweet, salty, and nutty flavors appeals to those who enjoy a deeper taste complexity in traditional chocolate chip cookies.
The dough can be made ahead, refrigerated for up to two days, or formed into balls and frozen for up to three months, making it convenient for advance preparation. Baking from frozen requires a slightly longer time to achieve the proper texture.
Ingredients
- 1 3/4 cups brown sugar 335 grams, dark or light
- 2 egg at room temperature, extra large
- 1 teaspoon vanilla extract
- 1 3/4 cups peanut butter smooth, eg Jif or Skippy, 450 grams
- 1 chocolate chips white or dark, 12oz bag
- sea salt like Maldon, to finish, flaky
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the brown sugar, eggs and vanilla until combined. Whisk in the peanut butter until the dough is smooth and the peanut butter is completely incorporated. Stir in the chocolate chips and then chill the dough in the refrigerator for 30 minutes, or up to 2 days.
- Scoop or spoon the dough into 2 tablespoon-sized balls and place them on the prepared pan. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake the cookies for 10 to 14 minutes, until light golden brown on the edges. Let them sit on the sheet for a minute or two before transferring them to to a cooling rack.
Notes
- The dough may be prepared in advance and refrigerated up to two days before baking.
- Cookie dough balls can be frozen in an airtight bag for up to three months and baked directly from frozen with a slightly increased baking time.
User Reviews
Overall Rating
5
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