Peanut Butter Cookies with Dark Chocolate and Sea Salt
- Prep Time: 1 hours
- Ready Time: 1 hours 10 mins
- Makes: 30
Step 1
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
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.
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.
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.
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.
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!
- 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
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- 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.
- 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.
For Rolling:
Ingredients
- 1/4 cup(s) Sugar
Instructions
- 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.
- 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.
For Dipping:
Ingredients
- 6 ounce(s) Bittersweet Chocolate
Instructions
- 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!
