Salted Peanut Butter Cookies




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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!

salted peanut butter cookies

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
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Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Category: dessert

Cuisine: American

Salted Peanut Butter Cookies

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!

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  2. In a bowl, combine the pastry flour, baking soda, and salt, and whisk well.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.)
  7. 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.)
  8. Transfer the pan to a rack, and cool the cookies completely on the sheet pan. They will firm up as they cool.

 

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27 Comments

  • Reply
    Maria William
    October 23, 2018 at 1:54 am

    i love this recipe. the texture of the batter looks so perfectly creamy. and my peanut butter loving son with celiac can eat them since they are flourless. Yay!

  • Reply
    Franklin
    November 3, 2014 at 11:13 pm

    I just made these. They smell great out of the oven. I put the batter in the fridge for 1½ hours to let it firm up. The baking only partially (like half-way) flattened out the scoops of dough, rendering the cookies shaped like a low-height dome, 2 to 2½ inches in diameter. On the second tray, I had to push down the dough half-way after letting the scoops sit for 15 mins at room temperature before baking in order to achieve a more flattened cookie look. I don’t see how frozen balls of dough would come out looking like cookies. I used all-purpose flour, Santa Cruz Organic Peanut Butter and Straus Family Creamery unsalted butter. Could it be the hand-held mixer that caused this? I used the paired wire beater attachment.

    The Eating
    I let everything cool down first. I was surprised at how light the cookie was. It was not hefty. It was not chewy, but delicate and slightly soft. It was almost like eating macarons, except larger and less airy.

    I wonder…

  • Reply
    annie
    November 5, 2011 at 1:47 pm

    These look sooooo good, but first I just want to sample the dough…no I am not afraid of raw eggs…my mother always gave us a spoon to sample the dough. Okay, now I am pouring my coffee and boy do I want a few of those freshly baked cookies to go with it! Beautiful photography!

    btw…I am joining the group next week! Have a great weekend!

    xo
    annie

  • Reply
    Miranda
    October 26, 2011 at 5:16 pm

    I am with you that there should be chips in every bite. This sounds perfect, and a little sprinkle of salt always enhances the flavor.

  • Reply
    Imen
    October 25, 2011 at 8:46 pm

    First of all, what a lovely blog! Secondly, I made these too last week and two words: I DIE. Yummo, so perfect. Thank you for your comments on my blog and adding me here. I will add yours too and revisit now that I have discovered you! Imen x

  • Reply
    grace
    October 25, 2011 at 7:06 pm

    great write-up about molly! these cookies look amazing–peanut butter isn’t my absolute favorite ingredient, but i like it. i like it a lot. :)

  • Reply
    Erin
    October 23, 2011 at 3:47 pm

    Oh these look so delicious! I think I need some of these for breakfast this morning! haha

  • Reply
    Victoria
    October 22, 2011 at 7:42 am

    siiiigh peanut butter is one of my fave things too! would you believe the biggest jar of peanut butter in the shops here is 340g?? not even big enough for this recipe!!!!! weeeep xx loving your posts for this series…so inspiring! :)

  • Reply
    Ann@Anncoo Journal
    October 22, 2011 at 2:27 pm

    Thank you for visiting my blog. I love peanut butter cookies and the cookies look so gorgeous! Thought of grabbing one through my screen now :D

  • Reply
    Barbara
    October 22, 2011 at 2:18 pm

    Those look crispy on the outside and chewy inside! With a glass of milk, I’d be in heaven!

  • Reply
    Taryn (Have Kitchen, Will Feed)
    October 21, 2011 at 10:40 pm

    Yum! These look so good – I’m sure your girls will appreciate them.

  • Reply
    Rose
    October 22, 2011 at 5:39 am

    Thanks for yet another yummy recipe!

    Actually, Mr. Thierry even weighs the eggs for any recipe he uses. I’ve been in his kitchen and was surprised to see what an exact science making desserts is! So I bought myself a kitchen scale that measures both in imperial and international units.

  • Reply
    Priyanka
    October 22, 2011 at 1:27 am

    Thanks for visiting my blog..
    You have a wonderful space. And stunning pictures. Have been planning to bake some cookie this weekend and m so inspired :)

  • Reply
    Kathy
    October 21, 2011 at 11:00 pm

    These look gorgeous! So sorry I’m unable to participate because we’re away! Nice job!

  • Reply
    Jacquelyn
    October 21, 2011 at 10:36 pm

    Ok, totally making these as well. Your photo’s look amazing and so life like that I can almost taste the batter and cookies! This week has been strange as well, I feel like its gone in slow motion.

  • Reply
    A Bigger Closet
    October 21, 2011 at 9:50 pm

    Sue you’re so funny. Losing days happens to me with alarming frequency so I can relate to your week.

    Every time I come to your blog I have this overwhelming urge to dash into the kitchen and start baking or cooking. These cookies are no exception. They look scrumptious!

  • Reply
    Ocean Breezes and Country Sneezes
    October 21, 2011 at 8:47 pm

    I’m glad these delicious looking cookies are not in my home! LOL!!! They’d probably be gone! Wow, just decadent . . . all I need is a cup of tea! Thanks for a great recipe!

  • Reply
    Rita
    October 21, 2011 at 7:59 pm

    Need to add this recipe to my collection; I know some around here would love this.
    Rita

  • Reply
    girlichef
    October 21, 2011 at 7:37 pm

    I could eat a lot of these right now. A. Lot. YUM!

  • Reply
    Miss Mommy
    October 21, 2011 at 7:29 pm

    So funny we both made these! Yours look waaaay better. :) I can admit it.

  • Reply
    Mary
    October 21, 2011 at 6:51 pm

    These really look wonderful. I’ve never made these cookies but you’ve convinced me to give them a try. I love the contributions you make to our group and am so glad you decided to join us. Have a wonderful weekend. Blessings…Mary

  • Reply
    Mary
    October 21, 2011 at 5:07 pm

    Oh my word. I already had those cookies marked to try soon and now you’ve made me crave them 10x worse! Your dough looks fantastic. I NEED these cookies. Why do you have to live so far away from me?

  • Reply
    My Journey With Candida
    October 21, 2011 at 3:29 pm

    You made my mouth water for cookies. I could of eaten them right off your blog.

  • Reply
    Susan Lindquist
    October 21, 2011 at 2:59 pm

    Killer cookies! What’s sad is that I am standing in my kitchen baking a batch of Mexican Chocolate Snickerdooles (from Lora’s blog) and already plotting to make these – talk about a cookie monster!

  • Reply
    Jeanette
    October 21, 2011 at 1:15 pm

    Fabulous pictures of these gigantic cookies – love the idea of a little sprinkle of salt on top!

  • Reply
    bellini
    October 21, 2011 at 1:09 pm

    I have a son-in-law that woudl love these since peanut butter is his favourite. It is fast becoming mine too!

  • Reply
    Stephanie
    October 21, 2011 at 11:20 am

    These look classically fabulous! I agree with you on the peanut butter chocolate combination. It’s hard to beat. I think it’s so neat how you all are highlighting game changers. Great idea.

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