Name: Salted Double Chocolate Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup all-purpose flour (sifted); ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter (at room temperature); ¾ cup creamy peanut butter; ¾ cup light brown sugar; ⅓ cup granulated sugar; 2 eggs; 2 teaspoons vanilla extract; 1 cup semisweet chocolate chips; ½ cup peanuts; Coarse salt (for sprinkling)

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There’s something undeniably indulgent about Salted Double Chocolate Peanut Butter Cookies. Imagine biting into a soft, chewy cookie that’s not just chocolatey, but also has the rich, creamy goodness of peanut butter. This delightful combination is then topped with a sprinkle of coarse salt, balancing the sweetness and enhancing the flavors. These cookies are perfect for an afternoon treat, a cozy dessert after dinner, or even a thoughtful gift for a loved one. Let me guide you through the process of creating these delectable cookies that are sure to impress!

The Upside of Salted Double Chocolate Peanut Butter Cookies

Salted Double Chocolate Peanut Butter Cookies are the ultimate dessert for chocolate lovers and peanut butter enthusiasts alike. The deep flavor of cocoa powder melds beautifully with the creamy peanut butter, creating a cookie that’s rich, satisfying, and utterly irresistible. The addition of coarse salt elevates the sweetness of the cookies, making each bite a delightful experience. Plus, they’re easy to whip up and can be enjoyed fresh from the oven or stored for later.

Ingredient List

1 cup (156.25g) all-purpose flour – The base for our cookies, providing structure.
½ cup (43g) unsweetened cocoa powder – For that rich chocolatey flavor.
1 teaspoon baking powder – Helps the cookies rise for a fluffy texture.
½ teaspoon baking soda – Works with the baking powder to create the perfect lift.
½ teaspoon salt – Enhances all the flavors in the cookies.
½ cup (113.5g) unsalted butter, at room temperature (4 ounces) – Adds richness and moisture.
¾ cup (193.5g) creamy peanut butter – The star ingredient for that delicious peanut flavor.
¾ cup (146.67g) light brown sugar – Adds sweetness and a hint of caramel flavor.
⅓ cup (66.67g) granulated sugar – For additional sweetness and texture.
2 eggs – Binds the ingredients together, providing moisture.
2 teaspoons vanilla extract – Enhances the overall flavor profile.
1 cup (180g) semisweet chocolate chips – For extra chocolatey goodness.
½ cup (73g) peanuts – Adds a delightful crunch.
Coarse salt for sprinkling – To finish the cookies and enhance flavor.

Tools of the Trade

Mixing bowls – For combining your ingredients effortlessly.
Electric mixer – Makes creaming the butter and sugars a breeze.
Measuring cups and spoons – For precise ingredient measurements.
Baking sheet – Essential for baking your cookies evenly.
Parchment paper – Prevents sticking and makes cleanup easy.
Cookie scoop – For uniform cookie sizes.

Directions: Salted Double Chocolate Peanut Butter Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream the unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

Step 5: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!

Step 6: Fold in Chocolate Chips and Peanuts

Using a spatula, gently fold in the semisweet chocolate chips and peanuts until evenly distributed throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a pinch of coarse salt on top of each cookie.

Step 8: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Budget & Availability Swaps

All-purpose flour – Can be substituted with whole wheat flour for a nuttier flavor.
Cocoa powder – Dutch-processed cocoa can be used for a smoother taste.
Pearl sugar – Replace coarse salt with pearl sugar for an added crunch.
Peanut butter – Almond butter or sunflower seed butter can be used for a different flavor twist.

Pro Perspective

These Salted Double Chocolate Peanut Butter Cookies are a fantastic way to satisfy your sweet tooth. By using high-quality chocolate chips and natural peanut butter, you’ll enhance the overall flavor and texture of your cookies. Remember, the key to perfect cookies lies in not overbaking them; they should be soft in the center and will continue to cook slightly as they cool. Enjoy experimenting with different nut types or even adding a sprinkle of cinnamon to the dough for a warm spice note!

Shelf Life & Storage

To store your Salted Double Chocolate Peanut Butter Cookies, place them in an airtight container at room temperature. They’ll stay fresh for about 5-7 days. If you want to keep them longer, consider freezing the cookies. Simply place them in a freezer-safe container with parchment paper between layers. They can last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up!

Common Qs About Salted Double Chocolate Peanut Butter Cookies

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add an extra layer of texture to your cookies, making them even more delightful.

What can I substitute for eggs in this recipe?

You can use flax eggs as a substitute. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend, making sure it contains xanthan gum for better texture.

How do I know when the cookies are done baking?

The cookies are done when the edges are set but the centers still look slightly underbaked. They will firm up as they cool, ensuring a soft and chewy texture.

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Bring It to the Table

These Salted Double Chocolate Peanut Butter Cookies are not just a treat; they are an experience. The combination of chocolate and peanut butter, enhanced with a sprinkle of salt, will have everyone asking for more. Whether enjoyed with a glass of milk, a cup of coffee, or just on their own, these cookies are bound to become a favorite in your baking repertoire. So gather your ingredients, preheat that oven, and let the delightful aroma of freshly baked cookies fill your home. Happy baking!