Two days before Thanksgiving and I’m sharing a chocolate cookie recipe. There’s something wrong with that, right? I had every intention of turning this week (actually last week!) into a week of Thanksgiving recipes but then I got worried that it was burn me out on stuffing and well, there are many things I’m willing to sacrifice for the blog – stuffing on Thanksgiving is not one of them.
I think I’ve mentioned once or twice or 400 times that I really love salt in baked goods. I double the salt in almost recipe and I use big fat Kosher salt so that you actually get bites of saltiness. Mmm, I love it. This cookie obviously appealed to me for that reason. Honestly, I didn’t even know what was in the cookie until I started making it. All I cared about was the salt on top.
How did they turn out? Fantastic! They’re so soft, almost cake-like. And they’re very rich. One cookie would satisfy even the biggest sweet tooth! My husband took most of them to work and his co-workers loved them which shocked me because men don’t seem to appreciate salted baked goods like us women do.
Salted Chocolate Peanut Butter Cookies
- ½ cup butter (softened)
- ¾ cup peanut butter
- ⅔ cup brown sugar
- ⅓ cup white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup peanuts
- sea salt for sprinkling
- Preheat oven to 350 degrees.
- Beat together the butter and sugars until light and fluffy. Beat in the eggs one at a time until completely incorporated. Mix in the vanilla extract. Scrape the bowl to be sure everything is mixed in there.
- In a small bowl combine all of the dry ingredients. Slowly add to the wet ingredients and mix until combined. Stir in the chocolate chips and peanuts.
- Drop by large spoonfuls onto a parchment lined baking sheet. Sprinkle with sea salt. Bake for 12 minutes and cool on the baking sheet.