Okay, you may not know this but I’m a pretty big fan of baking. I thought I’d step outside of the usual local spots and share one of my family’s favorite recipes this month.
This one is worth the wait. It comes from a blog called the Ambitious Kitchen that was started by a home chef who’s ‘learned how powerful food can be when we hold a positive place for it in our lives.’ That’s a mantra I can get behind, and there’s no doubt that these cookies hold a positive place in our lives.
Peanut Butter Chocolate Chip Cookies with Sea Salt sound decadent… and they are. But, they’re simple to make! The ingredients are probably already in your pantry, and the steps are easy. We hope you enjoy this recipe as much as our family does!
Click here to check out the Ambitious Kitchen.
Incredible, easy peanut butter chocolate chip cookies loaded with peanut butter flavor and topped with a sprinkle of sea salt. These soft peanut butter cookies have gooey chocolate in every bite.
Ingredients
- 1 1/3 cup all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt, plus more for sprinkling
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 tablespoon honey
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon plain greek yogurt or sour cream
- 1 1/2 cups chocolate chips (I used mini chocolate chips)
Instructions
- In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth.
- Next beat in the egg, honey, vanilla, and yogurt until combined.
- Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips.
- Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
- Preheat oven to 350 degrees F.
- Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake!
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Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt. Transfer to wire rack to cool completely or just inhale them like I do. Repeat with remaining dough.
Recipe Notes
Cookies may appear underdone in the middle, but they will become more firm as they cool. It's important to allow them to cool for a few minutes before removing them from cookie sheet.
You may require less or more baking time depending on the size of your cookie.
If you are using all-natural peanut butter, try adding in another 1/2 tablespoon of flour, as cookies tend to spread too thin when baking with all-natural peanut butter.