Salted Dark Chocolate Peanut Butter Cookies
The richness of the dark chocolate, balanced with the saltiness of the peanut butter and sea salt, make these cookies an absolute divine experience. Best when fresh from the oven and still warm in the middle, but good when fresh, after a day or two, and at any time of day. Yields 12 cookies
Servings
12cookies
Cook Time
10minutes
Servings
12cookies
Cook Time
10minutes
Ingredients
Instructions
  1. In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars until light and fluffy–about 3-5 minutes on medium high/high. In the meantime, melt the 1/2 Tbsp of dark/bittersweet chocolate chips; let it cool to room temperature.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
  3. Once the butter and sugars are mixed, add in the egg and vanilla one at a time until fully combined. Using a spatula to make sure you get it all, add the melted chocolate and mix.
  4. Add the dry ingredients 1/2 at a time, mixing until the dough just begins to come together. Fold in the dark/bittersweet chocolate chips. If the dough seems a bit crumbly, pack it down a bit and leave it to chill in the refrigerator for 30 minutes.
  5. Preheat the oven to 350°F and line a baking sheet or two with parchment paper. Using a large ice cream scoop, scoop out the cookie dough; with either your finger or a butter knife, create a hole in the center of the dough, some of it should go over the edge of the scoop, and drop in 1 tsp of peanut butter. Fold the dough over the bottom. If you need more, add extra so that the peanut butter is fully covered. Drop onto the cookie sheet and sprinkle with flaked/coarse sea salt.
  6. Bake 10 minutes. Let cool about 3 minutes before transferring to a cooling rack.

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