Peanut Butter Cookies with Dark Chocolate and Sea Salt recipe.

Peanut Butter Cookies with Dark Chocolate and Sea Salt

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 1 hours
  • Ready Time: 1 hours 10 mins
  • Makes: 30
Dipped in bittersweet chocolate and sprinkled with Hamptons sea salt, these crunchy favorites are an ideal combination of sweet and salty. BAKING ADVICE: 1. If you’re as impatient as we are, place dipped cookies in fridge to speed up the hardening process. 2. Cookies keep for a few days stored in an airtight container or in the fridge. 3. For super soft cookies, bake at 300°F for 14 to 15 minutes.
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PEANUT BUTTER COOKIES WITH DARK CHOCOLATE AND SEA SALT


Step 1

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

PEANUT BUTTER COOKIES WITH DARK CHOCOLATE AND SEA SALT


Step 2

In a large bowl, using an electric mixer or whisk, cream together butter, granulated sugar (for cookie dough), and brown sugar. Beat for about 3 minutes until light and fluffy. Add the vanilla extract and egg and beat until combined, scraping down the sides of the bowl. Add the peanut butter and beat until *just* combined.

PEANUT BUTTER COOKIES WITH DARK CHOCOLATE AND SEA SALT


Step 3

Add the flour mixture to the peanut butter mixture, and continue to beat on low speed until *just* combined. Cover with plastic wrap and refrigerate for 30 minutes. Position a rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper provided and set aside.

PEANUT BUTTER COOKIES WITH DARK CHOCOLATE AND SEA SALT


Step 4

Place granulated sugar (for rolling) in a small bowl. Using your hands, roll 30 balls of cookie dough by the tablespoonful. Gently toss and coat in sugar. Place 15 balls on each prepared baking sheet about 2-inches apart.

PEANUT BUTTER COOKIES WITH DARK CHOCOLATE AND SEA SALT


Step 5

Use a fork to mark the cookies with a cross-hatch pattern. Bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Prepare a non-stick surface (like wax paper) to place decorated cookies.

PEANUT BUTTER COOKIES WITH DARK CHOCOLATE AND SEA SALT


Step 6

In a small heatproof bowl, melt bittersweet chocolate in the microwave in two (or three) 15-second increments, stirring each time. Be careful not to burn it! Dip the cookies 1/3 of the way into the melted chocolate (you may need to scrape some of it off). Place onto prepared non-stick surface. Sprinkle with Hamptons sea salt. Allow the chocolate to set. Enjoy!

PEANUT BUTTER COOKIES WITH DARK CHOCOLATE AND SEA SALT

Peanut Butter Cookies with Dark Chocolate and Sea Salt
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 1 hours
  • Ready Time: 1 hours 10 mins
  • Makes: 30

For the Cookies:

Ingredients

  • 8 tablespoon(s) Butter, Room Temperature
  • 1 2/3 cup(s) Flour
  • 1/2 teaspoon(s) Salt
  • 1 teaspoon(s) Baking Soda
  • 1/2 cup(s) Sugar
  • 1/3 cup(s) Brown Sugar
  • 1 teaspoon(s) Vanilla Extract
  • 3/4 cup(s) Peanut Butter
  • 1 Egg

Instructions

  1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  2. In a large bowl, using an electric mixer or whisk, cream together butter, granulated sugar (for cookie dough), and brown sugar.
  3. Beat for about 3 minutes until light and fluffy.
  4. Add the vanilla extract and egg and beat until combined, scraping down the sides of the bowl.
  5. Add the peanut butter and beat until *just* combined.
  6. Add the flour mixture to the peanut butter mixture, and continue to beat on low speed until *just* combined.
  7. Cover with plastic wrap and refrigerate for 30 minutes.
  8. Position a rack in the center of the oven and preheat to 350°F.
  9. Line two baking sheets with parchment paper provided and set aside.

For Rolling:

Ingredients

  • 1/4 cup(s) Sugar

Instructions

  1. Place granulated sugar (for rolling) in a small bowl.
  2. Using your hands, roll 30 balls of cookie dough by the tablespoonful.
  3. Gently toss and coat in sugar.
  4. Place 15 balls on each prepared baking sheet about 2-inches apart.
  5. Use a fork to mark the cookies with a cross-hatch pattern.
  6. Bake for 10 to 12 minutes until golden brown.
  7. Remove from the oven and allow to rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
  8. Prepare a non-stick surface (like wax paper) to place decorated cookies.

For Dipping:

Ingredients

  • 6 ounce(s) Bittersweet Chocolate

Instructions

  1. In a small heatproof bowl, melt bittersweet chocolate in the microwave in two (or three) 15-second increments, stirring each time. Be careful not to burn it!
  2. Dip the cookies 1/3 of the way into the melted chocolate (you may need to scrape some of it off).
  3. Place onto prepared non-stick surface.
  4. Sprinkle with Hamptons sea salt.
  5. Allow the chocolate to set.
  6. Enjoy!
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