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Salted Peanut Butter Chocolate Chip Cookies

Salted Peanut Butter Chocolate Chip Cookies

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Salted Peanut Butter Chocolate Chip Cookies combine the familiar combination of peanut butter & chocolate but heat things up with brown butter, dark chocolate chips and a salty sprinkled topper.


  • Bob's Red Mill Organic Unbleached White All Purpose Flour - 3 cups
  • baking powder - 1 teaspoon
  • baking soda - 1 teaspoon
  • salt - 1 teaspoon
  • unsalted butter at room temperature - 1 cup (2 sticks)
  • brown sugar - 1 cup
  • granulated sugar - 1 cup
  • eggs at room temperature - 2 large
  • chunky peanut butter - 1 cup
  • pure vanilla extract - 2 teaspoons
  • dark chocolate chips - 2 cups
  • sea salt flakes - 1-2 tablespoons


  1. *Optional - Begin by browning half of the butter and allowing it to cool to room temperature before mixing. Browning the butter deepens the nutty, rich flavor of the cookies, if you're into that sort of thing.
  2. Combine the flour, baking powder, baking soda and salt together in a bowl and whisk to combine.
  3. Using a stand mixer with the paddle attachment, blend together the butter, brown butter (if you chose to brown half of the butter), sugar and brown sugar on medium speed until light and fluffy, about 3-5 minutes. Be sure to scrape the sides of the bowl down a couple of times with a rubber spatula.
  4. Add the peanut butter and and cream together for about a minute, scrape the sides of the bowl down again.
  5. Crack the eggs into a liquid measuring cup and add the vanilla. Slowly add to the sugar mixture one egg at a time, allow the first egg to blend in completely before adding the second egg. Scrape the sides of the bowl down.
  6. With the mixer on a low speed, gradually add the dry ingredients. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.
  7. Stir in the dark chocolate chips until evenly distributed.
  8. Using a 2 tablespoon cookie scoop, form cookie dough balls and place on a lined baking sheet.
  9. Slightly press the cookies down to form chubby disks. I like to chill my cookie dough balls for a least 20 minutes before baking.
  10. Preheat oven to 350Β°.
  11. Arrange the cookie dough balls evenly on pans, 6-8 per pan depending on the size of cookies you're making.
  12. Use the criss-cross fork method to gently squish down the cookies.
  13. Bake for 9-11 minutes until the cookies are lightly browned and crisp around the edges but still soft in the middle.
  14. Liberally top with Maldon Salt Flakes and allow the cookies to cool on the cookie sheets.
  15. Try to resist devouring all of Salted Peanut Butter Chocolate Chip Cookies while they are still warm. Nearly an impossible feat.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes