Peanut Butter Cookies with Chipped Chocolate & Sea Salt
A classic peanut butter cookie with a touch of dark chocolate and sea salt, featuring single-ingredient Once Again Crunchy Peanut Butter.
Peanut Butter Cookies with Chipped Chocolate & Sea Salt
Rated 4.0 stars by 24 users
Category
Dessert
Servings
25 Cookies
Prep Time
15 minutes
Cook Time
12 minutes
It’s a classic peanut butter cookie, but with a touch of dark chocolate and sea salt. Shape the cookies into hearts or roll them and press them with a fork - either way, they’re delicious!
Ingredients
-
1 ¼ (150g) cups all-purpose flour
-
¾ teaspoon baking soda
-
½ teaspoon baking powder
-
½ teaspoon kosher salt
-
8 tablespoons (1 stick) unsalted butter, room temperature
-
8 tablespoons (½ cup) (120g) Crunchy Once Again Peanut Butter
-
½ cup (107g) light brown sugar
-
½ cup (100g) granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
4 ounces (170 grams) dark chocolate (between 60% to 70% cacao), from a high-quality chocolate bar
-
Sea salt, as needed for garnishing
Directions
Whisk the flour, baking soda, baking powder and salt together in a separate bowl. Set aside.
Beat butter, peanut butter, brown sugar and sugar together in the bowl of a stand mixer using the paddle attachment until smooth and creamy, 2 minutes. Scrape down sides with a spatula, then beat in egg and vanilla extract. Reduce speed to low and gradually add dry ingredients, mixing until just combined. Fold in dark chocolate. Cover and refrigerate at least 1 hour, and up to 1 day.
When ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper. Drop rounded, 1 ounce scoops (about 2 tablespoons) of dough onto prepared baking sheets, leaving 1 ½ to 2 inches between them. Gently flatten each ball into a disk, then use your index finger and thumb to shape into a heart. Bake until golden and crisp around the edges, about 10 to 12 minutes.
Sprinkle cookies with sea salt, and allow to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Recipe Note
- If you don’t have a stand mixer, a hand mixer and large mixing bowl will also work.
- For best results, let dough refrigerate overnight before baking.
- If dough is refrigerated longer than one hour, it might be too firm to scoop. Let the bowl sit on the countertop for about 20 minutes before baking.
- Dough can also be rolled and shaped into a disk then pressed with a fork like a traditional peanut butter cookie.
Yum. I love peanut cookies, but with chocolate and sea salt these sound wonderful Can’t wait to make them this week.
These look delicious can’t wait to try!
I want to bake them badly, but I am a nursing home resident. I have plans to get my home back, so maybe I still will bake them!
Leave a comment