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 Blogga —Food Blogga
Test Kitchen Notes
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&M —The Editors
about 3 1/2 dozen
1 1/4 cups
butter, room temperature
pure vanilla extract
creamy peanut butter (not all natural)
semi-sweet chocolate chips
coarse sea salt for sprinkling cookies
In This Recipe
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
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.
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.
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.