Salted Double Chocolate Peanut Butter Cookies
by Food Blogga
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INGREDIENTS
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DIRECTIONS
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1 1/4
cup
all-purpose flour
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1/2
cup
cocoa powder
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1/2
teaspoon
baking soda
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1
teaspoon
baking powder
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1/2
teaspoon
salt
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1/2
cup
butter, room temperature
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1
cup
sugar
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2
large eggs
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2
teaspoons
pure vanilla extract
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3/4
cups
creamy peanut butter (not all natural)
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1/2
cup
unsalted peanuts
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1
cup
semi-sweet chocolate chips
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coarse sea salt for sprinkling cookies
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
- In a large bowl, beat butter and sugar with an an electric mixer on medium-high speed. Beat in eggs and vanilla. Beat in peanut butter until just combined. Beat in dry ingredients until just combined. Stir in peanuts and chocolate chips.
- Drop 1 heaping tablespoon of cookie dough (I used a cookie scoop, but spoons are just fine) two inches apart (as they will spread). Top each cookie with a few sea salt crystals.
- Bake cookies for 12-14 minutes, until the edges are firm. It's OK if the centers are a tad soft. They'll firm up as they cool. Transfer to a wire rack to cool. Cool completely before storing in an air-tight container, for up to 5 days.