Salted Double Chocolate Peanut Butter Cookies
When mixing dry ingredients, a whisk works best.
Variations on a color theme.
While the butter and sugar are creamed -- we let the mixer go for a long time -- we line up the rest of the ingredients.
We like Nielsen-Massey vanilla extract -- a little more expensive but worth it.
That's the Skippy peanut butter going into the creamed butter.
The peanut butter makes the mixture beautifully silky.
How many cooks does it take to tip the dry ingredients into the mixer?
Sticky!
Use a nice coarse sea salt, like fleur de sel or Maldon sea salt, for finishing the cookies.
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 Blogga —Food 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&M —The Editors
Serves: about 3 1/2 dozen
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1 1/4
cups all-purpose flour
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1/2
cup cocoa powder
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1/2
teaspoon baking soda
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1
teaspoon baking powder
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1/2
teaspoon salt
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1/2
cup butter, room temperature
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1
cup sugar
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2
large eggs
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2
teaspoons pure vanilla extract
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3/4
cup creamy peanut butter (not all natural)
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1/2
cup unsalted peanuts
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1
cup semi-sweet chocolate chips
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coarse sea salt for sprinkling cookies
- 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.
- Your Best Chocolate Cookie Contest Finalist!
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I baked these cookies according to the recipe, but without adding the peanuts or chocolate chips--it came out perfectly light and sweet!
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!
how did you veganize these?
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.
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!
Awesome recipe!!!!!! I added a little extra sea salt on top!! Yummy!!!!!!!!!
Made the cookies just as the recipe stated. They were awesome. Made one batch then had to make another to send to my daughter.
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 all...hm!) Just a thought!
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.
All the peanut butter you could want and then some! So yummy!
Made these exactly as written, except that I subbed peanut butter chips for peanuts. SO, SO, SO GOOD!!!
We absolutely loved these cookies.
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!!!!!!
wow! .........yummmmmmmmmmyyyyyyyyyyy!
Yummmmmmmmmmmmmmmmmmmm i made it and it went down in a while!
Chops is a trusted home cook.
This "lady" understands right now! Love the crunchy salt on top. Nice!
Made them last week and they just VaNIShED!!!!!
i love it..thanks a lot
I made these cookies this weekend and LOVED them! Thanks for sharing such a delicious twist on one of my favorite cookies.
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.
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.
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