Salted Double Chocolate Peanut Butter Cookies
I was moving along yesterday morning, having a perfectly ho-hum kind of Tuesday when my fellow Pittsburgh bud (and Pens fan) Allison sent me a link to these cookies saying she had a sneaky suspicion they would be right up my alley. We Pittsburghers sure do know each other well. These cookies were DEFINITELY up my alley. I bookmarked the link and then went about my work. And then I opened up the link again. Stared at it. Thought about it. Then I did a quick scan of the ingredients. A fervent mental check of my baking inventory confirmed that I had everything I needed to make these. Look out. Lunchtime came, and these babies were whipped up and in and out of the oven like nobody’s business. My obsession with chocolate and peanut butter continues with these gems.
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These cookies help to satisfy a couple of cravings. First of all, the all-important chocolate and peanut butter. It’s pretty much the epitome of dessert combinations for me. And then we have the sweet and salty combo with the peanuts and salt sprinkled on top. It all comes together into one awesome cookie. The peanut butter in the cookie isn’t overwhelming, but it pairs nicely with the chocolate and creates a great backdrop for the peanuts. These cookies are thick and chewy, which I always adore. I made them much larger than the original recipe states, but when it comes to cookies, it’s go big or go home for me. I don’t do dainty cookies!
One year ago: Perfect Scrambled Eggs
Salted Double Chocolate Peanut Butter Cookies
Ingredients
- 1¼ cups (156.25 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature, (4 ounces )
- ¾ cup (193.5 g) creamy peanut butter
- ⅔ cup (146.67 g) light brown sugar
- ⅓ cup (66.67 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup (180 g) semisweet chocolate chips
- ½ cup (73 g) peanuts
- Coarse salt for sprinkling
Instructions
- 1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- 2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
- 3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
- 4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’m not a great baker, so some of this could 100% be on my execution of the recipe.
I found the final baked cookies to be very greasy and quite prone to crumbling. They were also a touch gritty and reminiscent of things made with rice flour, but not excessively so.
However the flavor was very good and rich and didn’t miss on living up to it’s name.
I live in Taiwan and my kitchen is quite hot and humid, and my oven is not the best. So perhaps some of these things contributed to the final result.
These turned out DELICIOUS!!!!! Thank you for sharing this one.
HELP! I just tried these cookies. Doubled the recipe and was careful to check my measurements twice. But the batter came out with a slightly peculiar taste and not sweet enough (although I usually have to reduce sugar). The batter was also quite oily (normally cookie batter is sticky…). The cookies came out cakey rather than chewy, and still with a peculiar taste.
Two questions: is it possible to make a peanut butter cookie that’s really chewy? And could the vanilla cause the strange taste? Maybe it doesn’t marry with peanut butter? (Real vanilla extract, and the peanut butter wasn’t low fat or artificially sweetened.) A pity, because I’ve used several recipes from your blog and they all worked very well.
Made these exactly as written (except I had no peanuts so did half smooth and half chunky peanut butter) and they were AMAZING! So easy to make and insanely delicious. Will 100% make these again (although they are dangerous – you can’t have just one!)
Made these last night…added the insides of mini pb cups instead of peanuts…can’t stop
Eating them today. So Yummy!!
These are sooo good. The only thing I changed was that I used 3/4 cups walnuts instead of the peanuts because that’s what I had in the house.Great salty/sweet combo! Thank you for this recipe, I’ll definitely be making this again :)
In the recipe it says to use 1/2 cup butter, but 4 oz follows. Which one is it please? I am going to assume it’s 1/2 cup and hope for the best, because I must make these cookies now!
Hi Adrienne, A ½ cup of butter is 4 ounces.
Thank you! I was getting Tablespoons and ounces mixed up! I made them yesterday and my daughter tried one. With her mouth full of cookie she declared that “These are best cookies EVER!” Thanks for the recipe.
Just made these cookies – they really rock! Thank you for the recipe. hugs from Germany!
Anything with nuts and chocolate is a winner in my home. These cookes freeze well so that when you in the mood you can defrost and still have a moist cookie to enjoy.
Made these for my boyfriend 2 months ago and I am now gonna try to change it up a bit by using carmel bits in then instead of peanuts super excited about them. :)
I just wanted to pop in and say “thanks” for this recipe. I’ve been making it for the past two years and it is definitely one of my favorite cookies!
I just made these and they are delicious! I didn’t have smooth creamy peanut butter or peanuts, but I did have chunky peanut butter. It worked wonderfully, thanks for the great recipe!
Thank you for the recipe. I made these cookies last night and they turned out chewy and delicious! I would like to try a mixture of chocolate chips and peanut butter chips next go around. Great cookies!!
Do it! I have made these cookies at least a dozen times and always use pb chips instead of peanuts. To die for!!!