This Salted Peanut Butter Chip Cookies recipe delivers the perfect blend of sweet and salty flavors in every bite. With rich peanut butter chips baked into a soft, chewy cookie, these treats are elevated by a light sprinkle of salt that enhances the nutty sweetness. Easy to make and absolutely delicious, these cookies offer a satisfying balance that peanut butter lovers will adore. Whether you’re baking for a special occasion or just craving something indulgent, this recipe will become your go-to for a perfectly addictive dessert.
Makes 15 cookies
Prep time: 30 minutes
Bake time: 11 minutes
INGREDIENTS
· 1 ¼ cup of all-purpose flour
· ½ teaspoon of baking soda
· ¾ teaspoon of sea salt
· 1 large egg
· 1 teaspoon of vanilla extract
· ½ cup of melted unsalted butter (1 stick)
· ¾ cup of packed light brown sugar
· ¼ cup of granulated sugar
· 1 tablespoon of honey
· ¾ cup of unsweetened creamy salted peanut butter
· 1 cup of peanut butter chips
HOW TO MAKE
Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2. In a bowl, whisk together the flour, salt, and baking soda until combined.
Step 3. In a separate mixing bowl or stand mixer, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
Step 4. Add the egg and beat on medium speed until fully blended, making sure to scrape down the sides of the bowl as needed. Then, mix in the peanut butter, honey, and vanilla extract until well incorporated.
Step 5. Gradually add the dry ingredients to the wet mixture, folding in the peanut butter chips as you go. The dough will be soft and slightly oily. Let the dough rest at room temperature for 10 minutes.
Step 6. Using a large cookie scoop, measure out about 3 tablespoons of dough for each cookie and roll them into rough balls. Coat each dough ball in granulated sugar, then place them on the prepared baking sheet, leaving enough space between each ball (about 6-8 per sheet).
Step 7. Bake the cookies for 12 minutes, or until the tops are puffed, slightly cracked, and the bottoms are just beginning to brown.
Step 8. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 7 days.
