Salted Chocolate Chip Peanut Butter Cookies
Ingredients
- 1 3/4 cups 335 grams packed dark or light brown sugar
- 2 extra large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups 450 grams smooth peanut butter (eg Jif or Skippy)
- 1 12oz bag white or dark chocolate chips
- Flaky sea salt like Maldon, to finish
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the brown sugar, eggs and vanilla until combined. Whisk in the peanut butter until the dough is smooth and the peanut butter is completely incorporated. Stir in the chocolate chips and then chill the dough in the refrigerator for 30 minutes, or up to 2 days.
- Scoop or spoon the dough into 2 tablespoon-sized balls and place them on the prepared pan. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake the cookies for 10 to 14 minutes, until light golden brown on the edges. Let them sit on the sheet for a minute or two before transferring them to to a cooling rack.
Notes
Do ahead: You can definitely make the dough in advance and either refrigerate it for up to 2 days or scoop them into balls, freeze them and store the frozen balls in an airtight freezer bag for up to 3 months. You can bake them from frozen, for 15 - 18 minutes, in a 350ºF oven.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!