Sea Salt topped Peanut Butter Chocolate Chip Cookies.
Get your milk ready kids! These cookies are quite sophisticated with a subtle sea salt topping to a rather classic flavor combination of peanut butter and chocolate chips. While waiting for my paint to dry on my walls today (of course, spot checking for any areas I missed) I thought it would be fun to whip up a treat that both the adults and kids in my house will love. Plus, I needed a reward for this monumental undertaking of painting my entire house before our kitchen remodel next month. I’ve already eaten two of these while photographing them (sadly one too a header into the glass of milk and I had to eat that one). Ha ha.
1/2 cup of I can’t believe it’s not butter or regular no salt butter, room temperature
1/2 cup of peanut butter (I used a pb with flax seeds in it)
1/3 cup of granulated sugar
1/3 cup of light brown sugar
1 egg, room temperature
1 teaspoon of vanilla extract
1.5 cup of all purpose flour (I used King Arthur’s brand)
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
3/4 cup of chocolate chips (dark or milk)
Sea Salt (I used Trader Joe’s)
Preheat the oven to 350 degrees. If you have a baking sheet like Silpat, place that on your baking sheet and set aside.
In your stand mixer, cream together the butter, peanut butter, both sugars, egg and extract. Mix this for 4 minutes or until lightly fluffy. In a separate bowl combine the flour, powder and soda. Whisk to combine. Then pour into your stand mixer bowl. Blend well avoiding over-mixing. Then, by hand, mix in your chocolate chips.
With a scoop, drop the cookie dough with about 1.5-2 inches apart. Then sprinkle the top of each one with the sea salt. A tiny bit goes a long way. The salt with bring out the depth of the chocolate flavor big time. Bake for 12 minutes or until lightly golden. Remove and let cool for 5 minutes. Serve with ice cold milk and enjoy!
— Knead to Cook