Salted Double Chocolate Peanut Butter Cookies

This is a wonderful recipe from the fabulous blog, Food 52. They will delight one and all! There is a note on the original recipe from Food Blogga that you should not use all natural peanut butter and that they used Skippy. I do not use Skippy ever and had the Whole Foods creamy peanut butter and the cookies came out perfectly!

Double chocolate peanut butter cookie

  • 1 1/4cup all-purpose flour
  • 1/2cup cocoa powder
  • 1/2teaspoon baking soda
  • 1teaspoon baking powder
  • 1/2teaspoon salt
  • 1/2cup butter, room temperature
  • 1cup sugar
  • 2large eggs
  • 2teaspoons pure vanilla extract
  • 3/4cups creamy peanut butter (not all natural)
  • 1/2cup unsalted peanuts
  • 1cup semi-sweet chocolate chips
  • coarse sea salt for sprinkling cookies
  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
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