Sprinkles For Breakfast Cookie Recipes Peanut Butter Chocolate Chip Sea Salt Cookies

Peanut Butter Chocolate Chip Sea Salt Cookies


How to Make the Best Peanut Butter Chocolate Chip Cookies

After a large dinner last weekend, I made everyone in my family sit down for a peanut butter chocolate chip cookie taste test. Even though we had just eaten a big meal, there weren’t many protests when I said, “cookies”. I have been working on finding a good recipe for a while now, and I wanted to make sure I chose the best one. There were a lot of different opinions (my family takes food very seriously), but the clear favorite was the one with a touch of sea salt. It is the perfect mix of sweet and salt, chewy and crunchy. Give it a try.

Homemade Cookies - Chocolate Chip and Peanut Butter

PEANUT BUTTER CHOCOLATE CHIP SEA SALT COOKIES

5 from 2 votes

Ingredients
  

  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tablespoon honey
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain Greek yogurt
  • 1 1/2 cups chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium bowl, combine flour, baking soda, baking powder and sea salt. Set aside.
  • With an electric mixer, combine butter and peanut butter on high speed until smooth. Add both sugars and mix until thoroughly combined.
  • Bring the speed down to medium and add egg, honey, vanilla, and yogurt until combined.
  • Put the mixer on the lowest speed and add the dry ingredients slowly just until combined.
  • Take the dough off the mixer and stir in chocolate chips with a spatula.
  • Chill dough in refrigerator for at least 1 hour (ideally the dough should sit over night - but I know it can get annoying to wait too long).
  • Once ready to bake, roll dough into 1-inch balls and place onto a cookie sheet lined with parchment. Bake for 9-12 minutes (depends on size of your cookie/your oven) or until cookies begin to turn slightly golden around the edges. Once you take them out, immediately sprinkle them with extra sea salt.
  • It is VERY important not to over bake . Cookies will look slightly underdone when you take them out, let them cool on the cookie sheet for 3-5 minutes. Transfer to wire rack to cool completely.

Notes

*Makes about 24 cookies
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the

MORE ABOUT LINDSAY







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