Your typical peanut butter cookie, but with rich, dark chocolate chunks and a sprinkle of crushed sea salt. A match made in heaven, with a gourmet taste. I swear I'm doing more than baking, but I've already shared most all of the summer recipes I've been making. If you're wondering what I'm doing when I'm not entertaining a toddler, nursing an infant, and maintaining the house, it's making basil pesto, lots and lots of pesto. And sautéing swiss chard, or looking up a zucchini recipe. But sometimes cookies need to be made for friends. I love this recipe and will definitely be making these cookies again. Original recipe can be found here.
1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chocolate chips
Preheat oven to 375°. Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips. Drop generous amounts of cookie dough using an ice cream scoop. Flatten with a fork, sprinkle with sea salt. Bake for 10-12 minutes at 375°.
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chocolate chips
Preheat oven to 375°. Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips. Drop generous amounts of cookie dough using an ice cream scoop. Flatten with a fork, sprinkle with sea salt. Bake for 10-12 minutes at 375°.
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