Peanut Butter Chocolate Chip Cookies with Sea Salt
With three different kinds of chocolate, there's a different chocolate experience with each and every bite of these soft peanut butter cookies!
Equipment
Ingredients
- 1 c. creamy peanut butter
- 1 c. unsalted butter at room temperature
- 1-1/2 c. packed light brown Imperial Sugar
- ½ c. granulated Imperial Sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2-1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. kosher salt
- ½ c. dark chocolate chunks - I like Ghirardelli 60% Cacao baking bar chopped about 1/4" or so in size
- ½ c. semi-sweet chocolate chips - I like Guittard semi-sweet chips
- ½ c. milk chocolate chips - I like Ghirardelli milk chocolate chips
- sea salt flakes - I like Maldon sea salt flakes crushing the flakes between my fingers as I sprinkle
Instructions
- Preheat oven to 350° F.
- In a large bowl, cream the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes, scraping the bowl 2 to 3 times. Add peanut butter and incorporate. Beat in eggs and vanilla.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to the peanut butter mixture and mix until fully incorporated. Fold in all three chocolates.
- Drop about 2 tablespoons of dough onto baking sheet, about 2” apart. I like to use a medium scoop (mine is 1-5/8″ in diameter), loaded just a bit generously. Sprinkle dough with sea salt. Bake for 11 to 12 minutes, or until golden brown. Take care to not over bake, as the cookies will set as they cool. Let cool on baking sheet for 2 minutes before removing to wire racks to cool completely.
Notes
from a farmgirl's dabbles
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.