Salted Double Chocolate Peanut Butter Cookies
We were moving along yesterday morning, having a evenly ho-hum kind of Tuesday when our fellow Pittsburgh bud (and Pens fan) Allison sent us a link to these cookies saying she had a sneaky suspicion they would be right up our alley. We Pittsburghers sure do know each other well. These cookies were DEFINITELY up our alley. We bookmarked the link and then went about our work. And then we opened up the link again. Stared at it. Thought about it. Then we did a speedy scan of the ingredients. A fervent mental check of our baking inventory confirmed that we had everything we needed to make these. Look out. Lunchtime came, and these babies were whipped up and in and out of the oven like nobody’s business. Our obsession with chocolate and peanut butter continues with these gems.
These cookies help to satisfy a couple of cravings. First of all, the all-important chocolate and peanut butter. It’s pretty much the epitome of dessert combinations for us. And then we have the sweet and salty combo with the peanuts and salt sprinkled on top. It all comes together into one awesome cookie. The peanut butter in the cookie isn’t overwhelming, but it pairs nicely with the chocolate and creates a great backdrop for the peanuts. These cookies are thick and chewy, which we always adore. We made them much larger than the original recipe states, but when it comes to cookies, it’s go big or go home for us. We don’t do dainty cookies!
One year ago: Reliable Scrambled Eggs
Salted Double Chocolate Peanut Butter Cookies
Yield: 16 to 18 large cookies These cookies are the reliable balance of sweet and salty- 1¼ cups (156.25 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature, (4 ounces )
- ¾ cup (193.5 g) creamy peanut butter
- ⅔ cup (146.67 g) light brown sugar
- ⅓ cup (66.67 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup (180 g) semisweet chocolate chips
- ½ cup (73 g) peanuts
- Coarse salt for sprinkling
- 1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- 2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
- 3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
- 4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.
- Yield: 16 to 18 large cookies
- Prep: 15 minutes
- Cook: 12 minutes
- Total: 30 minutes
Ingredients
- 1¼ cups ( 156.25 g ) all-purpose flour
- ½ cup ( 43 g ) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon ( 0.5 teaspoon ) baking soda
- ½ teaspoon ( 0.5 teaspoon ) salt
- ½ cup ( 113.5 g ) unsalted butter, at room temperature, (4 ounces )
- ¾ cup ( 193.5 g ) creamy peanut butter
- ⅔ cup ( 146.67 g ) light brown sugar
- ⅓ cup ( 66.67 g ) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup ( 180 g ) semisweet chocolate chips
- ½ cup ( 73 g ) peanuts
- Coarse salt for sprinkling
Method
- 1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- 2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
- 3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
- 4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.
