Peanut Butter Chocolate Chip Cookies
These delicate, flavor-packed peanut butter chocolate chip cookies sprinkled with sea salt are an easy, oh so delicious treat you can whip up in just a few minutes.
Servings 24 cookies
- 2 1/4 cups all-purpose flour 270g
- 3/4 tsp baking soda 4g heaping
- 1 1/2 cup smooth peanut butter 260g
- 1 cup 2 sticks unsalted butter room temperature 226g
- 2/3 cup granulated sugar 135g
- 3/4 cup packed light-brown sugar 200g
- 1/2 tsp salt 3g plus more for top
- 2 tsp pure vanilla extract 10mL
- 2 large eggs
- 1 1/2 cup semisweet chocolate chips 265g
Preheat oven to 350 F.
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
Combine the butter and peanut butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until just combined.
Stir in the chocolate chips.
Drop 2 tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Mine were about 50g each.
Bake until cookies are golden around the edges, but still soft in the center, 10 to 15 minutes. The longer bake time will give you a crisper cookie.
Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
A generous sprinkle of sea salt on top makes takes these cookies to a whole new level. Use a large flake sea salt like Malden's if you can find it.
Use a thicker peanut butter for best results. If you have a natural brand with a separated layer of oil on top pour it off (saving it for later) and use the thicker part of the mixture.
You can add bits of toasted peanuts to this recipe for extra crunch is desired. I recommend about 1/2-3/4 cup.
Serving: 35g | Calories: 146kcal | Carbohydrates: 21g | Protein: 2.2g | Fat: 6.7g | Saturated Fat: 3.4g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 100IU | Calcium: 10mg | Iron: 0.7mg