Sunday, August 21, 2011

Salted Chocolate Peanut Butter Cookies

Not my best photo, but that's what you get when I bake on a weeknight and use my camera phone. Good photo or not, these things were tasty!!

Recipe from Brown Eyed Baker, who adapted it from Food 52.

Prep Time: 15 minutes | Bake Time: 12 minutes


1¼ cups all-purpose flour - 5.31 ounces
½ cup unsweetened cocoa powder - 1.5 ounces
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup creamy peanut butter
2/3 cup light brown sugar - 5 ounces
1/3 cup granulated sugar - 2.33 ounces
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
½ cup 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.


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