Peanut butter and dark chocolate are flavor soulmates. These cookies are the perfect combination of sweet (but not too sweet) and savory, thanks to the addition of sea salt.
I mean, who doesn’t love chocolate and peanut butter? They’re great alone, and even better together. The only thing that could possibly elevate this classic flavor combination to new heights is the addition of sea salt. And it does. It’s perfect.
I made these for coworkers, and all four dozen were devoured. I think that’s a good sign.
I found these cookies on the blog Baker by Nature.
You’ll need (makes ~4 dozen cookies):
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2 sticks unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 8 oz dark chocolate, chopped (or use chocolate chips)
- sea salt, for sprinkling on top
Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and peanut butter for a minute or so. Add the sugars and cream together for about 2 minutes, or until light and fluffy, scraping down the sides of the bowl as needed.
Add the vanilla extract and eggs, one at a time. Make sure the first egg is incorporated before adding the second.
In a couple of batches, add the dry ingredients to the wet. Scrape down the sides of the bowl as needed. Fold in the dark chocolate.
Using a cookie scoop, drop the dough onto the prepared cookie sheets. Chill for 30 minutes (or up to 2 days). Normally I’m not a huge advocate of chilling dough, but here I think it’s necessary. The dough is pretty soft and fluffy, and would spread waaayyy out if you didn’t chill it. Depending on how big your cookie scoop is, you’ll likely need to do this in a couple of batches, as all of the dough won’t fit onto just 2 cookie sheets. Alternately, line more cookie sheets with parchment paper and do it all at once!
When you’re ready to get your bake on, preheat the oven to 350 degrees F. With the refrigerated dough balls a few inches apart from one another, bake for 12-14 minutes, or until the edges are golden brown. Sprinkle the warm cookies with sea salt. Allow the cookies to cool on the cookie sheet for about 5 minutes before removing them to a wire rack to cool completely.