Salted Chocolate Chip Peanut Butter Cookies

Soft and chewy Salted Chocolate Chip Peanut Butter Cookies, the perfect balance of salty and sweet in a bakery-style cookie crammed with chocolatey goodness!

Salted Chocolate Chip Peanut Butter Cookies. Every single one of those words is enough to make even the most full stomach rumble with desire.

salted chocolate chip peanut butter cookies

As I’ve likely already mentioned, I’ve been baking for work a lot, it’s the easiest way of fulfilling my hankering to bake and getting my colleagues to like me. You might think I’m kidding, unless you’ve ever brought home baking into work, but people instantly feel approximately 340% more favourable about your existence.

DSC03252

Aside from my usual two biggest office-baking motivations, these cookies were also born out of sheer want. I am, like many, instantly attracted to anything peanut butter, and any kind of cookie, and anything edible to be honest…

DSC03247

So naturally, when I got the idea for Salted Chocolate Chip Peanut Butter Cookies in my ever-hungry head, I just had to make them as soon as I got home!

DSC03257

I’m sure if you’re a peanut butter kinda person, you’ll agree that these little babies look rather enticing. Big bakery style cookies with crisp edges, soft chewy centres and a gloriously generous amount of chocolate chips. What more reason could you possibly need to turn on your oven and get these Salted Chocolate Chip Peanut Butter Cookies baking?

DSC03259

DSC03261

To make these, you’ll need to start by lining 2-3 baking trays with greaseproof paper.

In a medium bowl, weigh out some flour, bicarbonate of soda and salt and mix together.

DSC03223

In a separate large bowl, cream together some butter, sugar and vanilla until light, fluffy and well combined.

DSC03222

DSC03228

Add an egg and beat again until well incorporated.

Add in a huge helping of creamy peanut butter and beat again. The peanut butter has to be a classic Sun-Pat, Jif or Skippy kind, the all-natural runny variety doesn’t work so well in these, save those for toast!

DSC03227

Mix the dry ingredients into the wet ingredients until a dough forms.

DSC03229

Mix the chocolate chips through the dough. Try not to eat it all…

DSC03232

Scoop the dough using two spoons or an ice-cream scoop onto your prepared trays, you should get 16-20 balls of dough.

DSC03234

Place the trays of dough balls into the fridge to chill for at least 30 minutes (an hour or two is even better), this allows them to hold their shape better and come out nice and thick and chewy.

In the meantime, preheat your oven – 190 degrees for conventional ovens or 170 degrees for fan ovens.

After chilling, bake the cookies on their trays until golden at the edges. They may seem underdone but they will firm up as they cool, I promise!

DSC03242

Cool the cookies on their tray for at least 5 minutes before cooling completely on wire racks.

DSC03245

These cookies are fabulous when eaten warm, so do feel free to indulge before they’ve cooled completely. Though make sure not to burn your tongue!

DSC03262

In our house we love eating these Salted Chocolate Chip Peanut Butter Cookies at room temperature as they are. But we also love warming them gently in the microwave for 10-20 seconds until they’re all soft and gooey, why not give it a try?

Click on any of the images below if you need to stock up on ingredients or equipment to whip up these Salted Chocolate Chip Peanut Butter Cookies:

DSC03251

Enjoy, everybody!

 

Salted Chocolate Chip Peanut Butter Cookies

Yield: 16-20 cookies

Salted Chocolate Chip Peanut Butter Cookies

Soft and chewy Salted Chocolate Chip Peanut Butter Cookies, the perfect balance of salty and sweet in a bakery-style cookie crammed with chocolatey goodness!

Ingredients

  • 220g plain flour
  • 1 tsp salt (only use half if your peanut butter already contains salt)
  • 1 tsp bicarbonate of soda
  • 170g softened butter
  • 150g soft brown sugar
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 250g creamy peanut butter (the natural, runny kinds don't work so well here)
  • 1 egg
  • 250g chocolate chips
  • Sea salt for sprinkling (optional)

Instructions

  1. Line 2-3 baking trays with greaseproof paper.
  2. In a medium bowl, weigh out your flour, bicarbonate of soda and salt and mix together.
  3. In a separate large bowl, cream together the butter, sugar and vanilla until light, fluffy and well combined.
  4. Add the egg and beat again until well incorporated.
  5. Add the peanut butter and beat again.
  6. Mix the dry ingredients into the wet ingredients until a dough forms.
  7. Mix the chocolate chips through the dough. Try not to eat it all.
  8. Scoop the dough using two spoons or an ice-cream scoop onto your prepared trays, you should get 16-20 balls of dough.
  9. Place the trays of dough balls into the fridge to chill for at least 30 minutes (an hour or two is even better), this allows them to hold their shape better and come out nice and thick and chewy.
  10. In the meantime, preheat your oven - 190 degrees for conventional ovens or 170 degrees for fan ovens.
  11. After chilling, bake the cookies on their trays for 15-17 minutes until golden at the edges. They may seem underdone but they will firm up as they cool!
  12. Cool the cookies on their tray for 5 minutes before cooling completely on wire racks.
  13. As they cool, sprinkle over a tiny amount of sea salt if you have it.
  14. Enjoy!

*Feel free to add chopped peanuts into the dough

*Feel free to use more or less salt that stated

http://maverickbaking.com/salted-chocolate-chip-peanut-butter-cookies/

 

You may also like…

 vegan peanut butter cookies

Vegan Peanut Butter Cookies

Soft Chewy Chocolate Chip Cookies

[This post contains affiliate links]

Leave a Reply