Salted Peanut Butter Cookies ~ this cross between a peanut butter cookie and a chocolate chip cookie is the best of both worlds, and they’re irresistible!
I’m on a little bit of a chocolate and peanut butter bender lately. At least in my mind. I’ve been bookmarking all kinds of chocolaty peanutty recipes. It’s one of those addictive combinations, like cream cheese and hot pepper jelly. Once you go down that road it’s hard to stop, even when you’re just bookmarking recipes.
This recipe is from Molly Wizenberg of Orangette, She’s written the recipe in metric measurements for precision. Judging from this recipe that’s not always such a good thing for we cooks who use volume measurement…just look at all the fractions and extra teaspoons involved. I’m all about streamlining the cooking process, I like to swipe my cup into the flour canister, level off and go, so this is a bit of a downer. But I’m willing to go with it this time since she says these are some of the best cookies she’s ever eaten.
I followed the recipe exactly except that I added even more milk chocolate chips than Molly did, and she was already adding more than the original recipe. I added the extra 1/2 cup in when I did a visual check of the final dough and it didn’t pass muster. I need to be certain that there will be chips in every bite. You see how things can spiral out of control when recipes get passed along.
This recipe makes a huge amount of dough, and it’s very soft. I thought it would be a good idea to let it firm up for an hour or so in the refrigerator before baking since I really don’t like cookies that spread out too much.
This dough freezes beautifully. You can lay out the scoops on a baking sheet and freeze till hard, then put them in a heavy zip lock bag for later baking. This is perfect for me since I can make a few now and save the rest for when the girls are home. She says to add 4 or 5 minutes to the baking time.
These cookies were yummy, and very generously sized. I think they actually could have used a sprinkle of sea salt on top before baking to emphasize the saltiness. And definitely a glass of cold milk.
*recipe from Orangettte, adapted from Autumn Martin)
Salted Peanut Butter Cookies
- 240 grams 2 cups plus 1 tsp. pastry flour
- 5 grams 1 tsp. baking soda
- 12 grams 1 Tbsp. plus 1 tsp. kosher salt
- 275 grams 2 sticks plus 3.5 Tbsp. unsalted butter, at room temperature
- 200 grams about 1 ¼ cup, packed dark brown sugar
- 170 grams ¾ cup plus 2.5 Tbsp. sugar
- 2 large eggs
- 400 grams 1 ½ cup natural salted creamy peanut butter
- 2 tsp. vanilla extract
- 170 grams 6 oz, or about 1 cup chopped milk chocolate ( I used chips, and I snuck in 1 1/2 cups)
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a bowl, combine the pastry flour, baking soda, and salt, and whisk well.
- In the bowl of a mixer fitted with the paddle attachment, beat the butter with the sugars until light and fluffy, scraping down the sides of the bowl as needed. (You can also do this by hand, with a sturdy spoon.)
- Add the eggs one at a time, beating between each addition. Add the peanut butter and vanilla, and beat on medium-low speed to blend.
- Add the dry ingredients in three batches, mixing on low speed until incorporated and scraping down the sides of the bowl as needed. Add the chocolate, and beat briefly on low speed, just until evenly incorporated.
- Using an ice cream scoop with a capacity of about ¼ cup (I used a 1/4 cup measure) scoop the batter onto the prepared sheet pan, taking care to leave plenty of space between cookies. (I limit it to six cookies per pan; if you add more, they run together.)
- Bake for 15 to 18 minutes, or until the cookies are puffed and pale golden around the edges, but their tops have no color. (The cookies will not look fully baked, and this is important! The chewy texture of these cookies depends on it. They’re not nearly as good when baked until golden and crisp.)
- Transfer the pan to a rack, and cool the cookies completely on the sheet pan. They will firm up as they cool.