Salted Double Chocolate Peanut Butter Cookies

By • October 23, 2009 45 Comments



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

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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.

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