There are few things better than the taste of peanut butter and chocolate together, and the only possible way we could think to improve this timeless duo was to turn it into a cookie. We combined two kinds of chocolate with creamy peanut butter to create a unique dough that is topped with melty milk chocolate chips and a sprinkling of flaked salt to enhance the sweetness in the cookie. This sophisticated take on the classic flavor combination results in wonderfully chewy cookies with a crackled top that are decadently delicious.
Salted Chocolate-Peanut Butter Crinkle Cookies
Ingredients
- â…” cup (170 grams) creamy peanut butter
- 4 ounces (113 grams) 55% cacao semisweet chocolate, chopped
- 2 tablespoons (28 grams) unsalted butter, cubed
- ¾ cup (94 grams) all-purpose flour
- ¼ cup (21 grams) Dutch process cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs (100 grams), room temperature
- ¾ cup (90 grams) confectioners’ sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- Milk chocolate chips
- Flaked sea salt , for topping
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a medium heatproof bowl, combine peanut butter, chopped chocolate, and butter. Place bowl over a saucepan of simmering water, and heat, stirring occasionally, until melted and well combined. Remove from heat, and let cool for 15 minutes.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and kosher salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at medium speed until frothy. Add confectioners’ sugar, brown sugar, and vanilla, and beat at low speed until combined. Increase mixer speed to high, and beat until mixture is thick and fluffy, 4 to 5 minutes. Switch to the paddle attachment; add peanut butter mixture and flour mixture, and beat at low speed until well combined, stopping to scrape bottom and sides of bowl.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 53 grams each), and roll into balls. (Dough will be soft but should not stick to your hands.) Place 3 inches apart on prepared pans.
- Bake until edges are set and tops look dry and crinkled, 10 to 13 minutes, rotating pans halfway through baking. Gently press several chocolate chips into top of each hot cookie, and sprinkle sea salt on top. Let cool completely on pans on wire racks. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
My granddaughter and I made these and they are the best.
Only thing I did differently was after the dough was done, I chilled it for about an hour. And omitted the salt on top. But added chocolate and peanut butter chips to the top.
Size of the cookies were big and perfect.
Came out really well. The PB came through strongly enough – my semisweet was a bit on the darker side (64% Guittard) and I was afraid it might overpower but it did not. Sea salt is a nice addition.