Salted Peanut Butter Chocolate Chip Cookies

Salty, gooey, soft and crispy Peanut Butter Chocolate Chip Cookies are pretty much the best thing you'll ever taste.

In my opinion, anything sprinkled with Maldon Sea Salt Flakes is better. It's the perfect addition to these cookies and it balances out the sweetness perfectly. I sprinkle the sea salt flakes on the cookie dough before it's baked and also a little more when they come out of the oven.

Mixing semi-sweet chocolate chips and chopped dark chocolate gives these cookies another layer of flavor and texture. The chocolate chips hold their shape while the chopped chocolate spreads out and melts in your mouth.

I used a large ice cream/muffin scoop for these cookies because who wants a tiny cookie?

A cold glass of milk is highly recommended.

If you're not a peanut butter fan (not sure if that's possible), you'll love my perfect chocolate chip cookies! If you're a peanut butter fan, you'll never want to try anything else because these are the GOAT!!

Happy baking!

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Salted Peanut Butter Chocolate Chip Cookies

Yield: 13-15 cookies

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

• 1/2 cup (1 stick) salted butter, softened to room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup chopped dark chocolate bar
• Course sea salt (I prefer Maldon)

instructions:

How to cook Salted Peanut Butter Chocolate Chip Cookies

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a mixing bowl fitted with a paddle attachment, beat the softened butter for 2 minutes or until light and fluffy. Add the peanut butter and both sugars and mix for 1 more minute. Add the egg and vanilla extract and beat until combined.
3. Turn the mixer to low speed and add the flour and baking soda until just combined, being careful not to over-mix. Stir in the chocolate chips and chopped chocolate.
4. Using a large ice cream scoop, scoop the cookie dough on the parchment paper lined baking sheets and sprinkle with sea salt. Bake for 10-12 minutes or until lightly browned on the edges but still soft in the center. You don’t want to over-bake these cookies. Transfer to a drying rack and let cool completely. Enjoy!

NOTES:

This dough can be made in advance and stored in the refrigerator for 1 week or in the freezer for a few months. I freeze the scooped cookie dough balls in a gallon sized ziplock bag.

Created using The Recipes Generator