Sunday, January 22, 2012

Salted Choco Peanut Butter Cookies

Do I really need to comment on this recipe?  Doesn't this title say it all?

I think so.

One ingredient note.  If you can buy salt in bulk, buy just a tad of fancy salt, like maldon or fleur del sal.  It's not expensive and it's divine.  You can use the leftovers to make salted chile brownies.

Enough said.  Here's the recipe.

This makes 3 - 4 dozen depending on how big you make them.

Salted Choco Peanut Butter Cookies
adapted from FoodBlogga on

1 1/4 c flour
1/2 c cocoa powder
1/2 t baking soda
1 t baking powder
1/2 t salt
1/2 c butter, at room temperature
1 c sugar
2 large eggs
2 t vanilla
3/4 c peanut butter (not natural, friends)
1 c chocolate chip
coarse sea salt

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.  In a large bowl, cream together butter and sugar until light and fluffy.  Add the eggs and vanilla, beating well.  Add the peanut butter and beat until just combined.  Add the dry ingredients and beat until just combined.  Stir in the chocolate chips.

At this point, I usually refrigerate the cookies, mostly because I've run out of time.  You can cook them right away  (one of these times I am going to try that).  I can't attest to the consistency differences between refrigerated or not, there are probably minimal.

Drop the cookies by teaspoonful* (like you use to eat, not measure) onto a greased baking sheet.  If you refrigerated them, flatten them slightly with your hands.  Sprinkle the top of each with a few coarse sea salt crystals.  Bake the cookies in a preheated 350 degrees oven for 12 -14 minutes until the edges are firm.  They'll firm up even more as they cool.  Enjoy.

*If you desire bigger cookies use a heaping tablespoonful instead.

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