Salted Double Chocolate Peanut Butter Cookies

By • October 23, 2009 45 Comments

1,190 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I created these cookies one day when I was in serious need of chocolate, peanut butter, and salt. (Ladies, you know what I mean.) I definitely recommend using coarse sea salt on the cookies because it looks pretty and provides a punch of saltiness to contrast with the rich chocolate. - Food BloggaFood Blogga

Food52 Review: This is the ultimate peanut butter cookie for chocolate lovers. The texture is reminiscent of the peanut butter cookie we all grew up on but with every detail refined -- the base is made with cocoa and you stir unsalted peanuts and semi-sweet chocolate chips (just the right amount of each so it's not overkill) and sprinkle coarse sea salt (we like Maldon) on top. As Food Blogga notes, don't use all-natural peanut butter or you won't get the same crumbly texture. We used Skippy. - A&MThe Editors

Serves about 3 1/2 dozen

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup creamy peanut butter (not all natural)
  • 1/2 cup unsalted peanuts
  • 1 cup semi-sweet chocolate chips
  • coarse sea salt for sprinkling cookies
  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
  3. In a large bowl, beat butter and sugar with an an electric mixer on medium-high speed. Beat in eggs and vanilla. Beat in peanut butter until just combined. Beat in dry ingredients until just combined. Stir in peanuts and chocolate chips.
  4. Drop 1 heaping tablespoon of cookie dough (I used a cookie scoop, but spoons are just fine) two inches apart (as they will spread). Top each cookie with a few sea salt crystals.
  5. Bake cookies for 12-14 minutes, until the edges are firm. It's OK if the centers are a tad soft. They'll firm up as they cool. Transfer to a wire rack to cool. Cool completely before storing in an air-tight container, for up to 5 days.

More Great Recipes: Chocolate|Cookies|Desserts

Topics: Cookies!

💬 View Comments ()

Comments (45) Questions (2)


9 months ago Rachel DellaRocco

These cookies will change your life. Even after I "veganized" them and made them GF they still came out AMAZING! That is a christmas miracle!


over 1 year ago Mike

These were great! I followed the recipe as stated and they came out perfectly. They didn't spread as much during baking as I had anticipated, but they were cooked perfectly and tasted delicious.


about 2 years ago KarenSue

Not sure what I did wrong, but I used a cookie scoop, and the shape never changed. Ended up as very mounded cookies, not flat at all. They seem more like brownie bites than cookies. Three teenage boys and a husband aren't devouring them, so that is never a good sign. The flavor is OK, but I don't like the mounded cookie at all. Oh well, worth a try!


over 2 years ago Mrs. Loaf

Awesome recipe!!!!!! I added a little extra sea salt on top!! Yummy!!!!!!!!!


about 3 years ago Greiser

Made the cookies just as the recipe stated. They were awesome. Made one batch then had to make another to send to my daughter.


over 3 years ago Cinnamonbark

oooh, I wonder why natural peanut butter won't work! Hm...I wonder if it's because it doesn't have palm oil in it, which is great for baking. Maybe it's a peanut butter vs peanut butter 'spread' thing? (spread having palm oil in it and!) Just a thought!


over 3 years ago aepk

I omitted the peanuts. i would say it turned out okay, but nothing spectacular. i think i'd be more inclined to just add cocoa to my fav peanutbutter cookie recipe and call it a day.


almost 4 years ago Cals

All the peanut butter you could want and then some! So yummy!


almost 4 years ago Dr. Smokey

Made these exactly as written, except that I subbed peanut butter chips for peanuts. SO, SO, SO GOOD!!!


almost 4 years ago j.palimpsest

We absolutely loved these cookies.


about 4 years ago the mad gourmet

These are now known as Irene cookies in our house. Made a batch before we lost power and enjoyed them immensely while power was out for 3 days. Delicious blend of chocolate and peanut butter with delightful sweet salty taste. If you haven't made these yet, don't waste anymore time!!!!!!


about 4 years ago 19dax72

wow! .........yummmmmmmmmmyyyyyyyyyyy!


about 4 years ago Ccchocolate

Yummmmmmmmmmmmmmmmmmmm i made it and it went down in a while!


about 4 years ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

This "lady" understands right now! Love the crunchy salt on top. Nice!


about 4 years ago Ccchocolate

Made them last week and they just VaNIShED!!!!!


over 4 years ago chef melody

i love it..thanks a lot


over 4 years ago ChiFoodLover

I made these cookies this weekend and LOVED them! Thanks for sharing such a delicious twist on one of my favorite cookies.


over 4 years ago Phoenix Helix

I made these cookies yesterday & they are fabulous! Rich, salty, chocolate & peanut flavors in a wild & wonderful combination. I waited until today to write my review, to test the next-day texture. They're still soft and delicious. I did roll the dough into balls before placing them on the cookie sheet, so they came out of the oven domed, rather than flat. Maybe that kept them softer? Either way, this recipe is a new favorite.


over 4 years ago Stephanie G

The first day these were great...everyone liked them. The second day the texture turned and they were no longer worth the calories! I did not use natural peanut butter, so I am completely flummoxed about what could have happened to them. SO sad because I used Vahlrona cocoa and you know how much that is.


over 4 years ago Julianna

I have a similar cookie that I came up with to deconstruct the Ohio Buckeye candy. I didn't use nuts in mine, which would be delightful.


over 4 years ago vvvanessa

this recipe is great for anyone who might need to substitute in gluten-free flour. i used 6 ounces of a blend of white rice, tapoica, sorghum, and brown rice flours. the texture is great, the flavors are great, the smell is great while they're cooking. great recipe, food blogga!


over 4 years ago susan_johnson

Ha! Exactly what I was wondering!! Thanks for the GF tip!


almost 5 years ago Julianna

I used the recipe but did a different technique, all dry ingredients including sugar (half brown) mixed then butter creamed with peanut butter, vanilla and eggs. Then I mixed the two together by hand. I got a puffed cookie which is delightful, not a flat one. Delicious flavors.


almost 5 years ago lillianpreston

I adore this recipe... texture of brownie bites - hint of peanut butter and the note of salt to top it off! have made it 2-3 times now and i don't keep peanuts in the house so i use 1 cup of chunky peanut butter as a substitute. (accomplishes 2 ingredients with one!)


over 5 years ago jlffool

Nothing better than a good peanut butter cookie! (With chocolate, even better!)


over 5 years ago ZiggyPiecrust

I've made these twice now to RAVE reviews. Followed the advice of others and halved the peanuts and chocolate chips and they were perfect. They get better like most things after a day or two - if they last that long. The sea salt is the piece de resistance.


over 5 years ago BadgerBakery

I made these with Jif, and both the flavor and texture were excellent. I thought the chocolate and peanut butter married quite well, and they were not hard at all--I used a convection oven and took them out at 12 minutes. Let crumbly than most PB cookies. I used a generous sprinkle of Kosher salt on top, which I think helped the flavors bloom.


over 5 years ago coffeefoodwritergirl

Wow! These look amazing. I'm looking forward to trying them -- what a wonderful combination...


over 5 years ago Rissi

I just made these cookies for a party. The idea sounded fantastic, but somehow the actual flavor wasn't that great. The texture and appearance were good, but the chocolate and peanut butter flavors kind of competed and neither won. I concluded that the two flavors are better together when each one remains pure (like a reese's bar, where the chocolate and peanut butter are separate but you eat them together).


over 5 years ago Tara01

Decent, but not as good as other chocolate peanut butter cookie recipes that I've tried. I would reduce the peanuts to 1/4 cup (or eliminate them altogether), and add more salt than suggested. The cookie ended up a little on the hard side, even when removed from the oven when pretty soft (about 11 minutes, for me). Not much of a peanut buttery taste either.


almost 6 years ago Bristow

I made this recipe last night and was pretty disappointed with the results. There were way too many peanuts and chocolates chips to the point the batter could not hold them all. I would strongly give the recipe a thumbs down until the recipe has been refined to fix the ratio of dough to peanuts & chocolate chips. The final result was fine, but nothing special. Good flavors, but the overabundance of chocolate and peanuts meant the cookies were more peanuts & chocolate chips than cookie. And I'm one of those people who ALWAYS add 25% chocolate chips to the chocolate chip dough after baking a few samples and finding there just isn't enough chips per cookie.


almost 6 years ago Food Blogga

Thanks for all of your lovely comments and votes. I truly appreciate it.


almost 6 years ago pauljoseph

Great recipe


almost 6 years ago Chef Gwen

You had me at peanut butter.


almost 6 years ago Skylor Powell

I LOVE cookies, more than most foods, and this recipe makes me want a cookie right now! Sea salt on cookies makes them better than the rest. I just posted an entire post dedicated to cookies on and would love to add this to it!


almost 6 years ago Tamar

Peanut butter and chocolate are one of my two favorite food combos.


almost 6 years ago Food Blogga

Thanks for making the cookies with the all natural peanut butter, happycooker! It's great to know that they turned out well. I really appreciate your effort and thoughtful feedback. Thanks again. PS- No worries about the name. "Blogga" is a Rhode Island thing. :)


almost 6 years ago mariaraynal

I adore sea salt on sweet treats, and peanut butter plus chocolate has long been a favorite. I'm not a huge baker but these cookies are on the list!


almost 6 years ago WinnieAb

These look delicious; I'd have a hard time not using natural pnut butter tho...


almost 6 years ago Food Blogga

Thank you all for your comments! Lacerise-- I say not to use natural pb because in general it doesn't bake as well. Unlike processed peanut butter, which is thicker, natural peanut butter usually causes cookies to spread more and adversely affects the texture.


almost 6 years ago Pete

These look awesome, my wife and I will be making these very soon!


almost 6 years ago Maria Teresa Jorge

Looks good, looks yummy. Great recipe.


almost 6 years ago lacerise

it's been a few decades since i bought any peanut butter with ingredients other than peanuts and salt. this cookie may taste great, but are you promoting use of a product that is not "natural"?


almost 6 years ago maryvelasquez

This is my kind of cookie!


almost 6 years ago maryvelasquez

This is my kind of cookie!