5 from 15 votes
Salted Chocolate Chip Peanut Butter Cookies
These Salted Chocolate Chip Peanut Butter Cookies combine smooth peanut butter and rich brown sugar for a chewy texture balanced by bursts of sweetness from chocolate chips and a touch of flaky sea salt on top. Chilling the dough firms it up, making it easier to shape and intensifying the flavors. The slight crunch from the cookie edges contrasts with the tender interior, creating a satisfying bite. The seasoning with sea salt highlights the sweet and savory notes, enhancing the overall cookie experience.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course:
Dessert, Baked Goods, Others
Cuisine:
American, gluten-free
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.
Cup of Yum
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.