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.
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.
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…
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!
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?
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.
In a separate large bowl, cream together some butter, sugar and vanilla until light, fluffy and well combined.
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!
Mix the dry ingredients into the wet ingredients until a dough forms.
Mix the chocolate chips through the dough. Try not to eat it all…
Scoop the dough using two spoons or an ice-cream scoop onto your prepared trays, you should get 16-20 balls of dough.
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.
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!
Cool the cookies on their tray for at least 5 minutes before cooling completely on wire racks.
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!
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?
Scroll down to find the full recipe to whip up these Salted Chocolate Chip Peanut Butter Cookies.
Enjoy, everybody!
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!
Notes
BE A MAVERICK: Feel free to add chopped salted peanuts into the dough for an extra savoury bite! Or why not try these with white chocolate chips instead?
These Salted Chocolate Chip Peanut Butter Cookies will keep well in an airtight container or on a covered cake stand for up to 5 days.
Ingredients
- 220g (1 ¾ cups) plain flour
- 1 tsp salt (only use half if your peanut butter already contains salt)
- 1 tsp bicarbonate of soda
- 150g (10 tbsp) softened butter
- 150g (¾ cup) soft brown sugar
- 150g (¾ cup) caster sugar
- 1 tsp vanilla extract
- 250g (1 cup) creamy peanut butter (the natural, runny kinds don't work so well here)
- 1 egg
- 250g (9 oz) milk or dark chocolate chips
- Sea salt for sprinkling (optional)
Instructions
- Line 2-3 baking trays with greaseproof paper.
- In a medium bowl, weigh out your flour, bicarbonate of soda and salt and mix together.
- In a separate large bowl, cream together the butter, sugar and vanilla until well combined.
- Add the egg and beat again until well incorporated.
- Add the peanut butter and beat again.
- Mix the dry ingredients into the wet ingredients until a dough forms.
- Mix the chocolate chips through the dough. Try not to eat it all.
- Scoop the dough using two spoons or an ice-cream scoop onto your prepared trays, you should get 12-20 balls of dough.
- 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°C / 170°C / 275°C / gas mark 5.
- After chilling, bake the cookies on their trays for 13-16 minutes until golden at the edges. They may seem underdone but they will firm up as they cool!
- Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
- As they cool, sprinkle over a tiny amount of sea salt if you have it.
- Enjoy!
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