Classic peanut butter cookies get dipped in melted chocolate and are sprinkled with flakey sea salt. The flavor balance is out of this world!
This recipe for peanut butter cookies is sponsored by ALDI. As always, all thoughts and opinions remain my own and I’m proud to partner with brands I love. Thank you for supporting the growth of Miss AK!
The way to my husband’s heart is through peanut butter. And chocolate. He’ll pretend that he’s not a big sweets guy, and then I’ll find him in the kitchen rustling around…and he starts hinting about how good a warm cookie would be.
Usually, I keep frozen chocolate chip cookie dough in the freezer so I can make a couple for him without having to heat up the oven (THIS is the best recipe, hands down). But the problem with chocolate chip cookies is that they don’t have peanut butter. And since Jared IS Santa Claus this year in our house, I figured I’d create the perfect recipe just for him.
Admittedly, complicated recipes are not on my agenda this year. With a new baby in the house, we’re really trying to enjoy the holidays and DO less. So, when I put in my ALDI order I just add some extra peanut butter, chocolate chips and made sure I have all of my baking essentials. Easy peasy because I order online and affordable, as always. ALDI seriously makes it so easy to have everything I need for the holidays right on my doorstep.
And the cookies that result are FABULOUS and very much “Santa” approved.
A recipe for the best peanut butter cookies
The secret to melt-in-your-mouth peanut butter cookies is to have enough of a fat (peanut butter and butter, of course) ratio to flour. Just one egg to bind the recipe but not make them too puffy or cakey.
Like I said, I get all of my baking ingredients from ALDI. For this recipe, I stocked up on their Baker’s Corner flour, sugar and brown sugar, Peanut Delight Creamy Peanut Butter (it’s better to use the classic stuff, not the natural), Baker’s Corner Chocolate Morsels, and my favorite Simply Nature Organic Cage Free Brown Eggs and Organic Salted Butter. I love how I can get everything I need all at one store.
The other key is to not over-bake these babies. Wait until the cookies are just dry around the edges, pull them from the oven, and let them cool on a rack.
While the cookies cool, melt some chocolate. Then, gingerly dip half of your cookie into said melted chocolate. Then sprinkle on some flakey sea salt.
The result is like an inside out, well-balanced peanut butter cup in cookie form. What more could a peanut butter & chocolate lover want?
Peanut Butter Cookies with Chocolate and Sea Salt
Classic peanut butter cookies get dipped in melted chocolate and are sprinkled with flakey sea salt. The flavor balance is out of this world!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: about 30 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 3/4 cup Baker’s Corner Light Brown Sugar
- 1/2 cup + 2 Tbsp. Baker’s Corner Granulated Sugar, divided
- 3/4 cup Peanut Delight Creamy Peanut Butter (use good, ole creamy peanut butter, not natural or crunchy)
- 1/2 cup Simply Nature Organic Salted Butter, at room temperature
- 1 Simply Nature Organic Cage Free Brown Eggs, at room temperature
- 1 tsp. Stonemill Pure Vanilla Extract
- 1 and 1/2 cups Baker’s Corner All-Purpose Flour
- 1 tsp. Baker’s Corner Baking Soda
- 1/2 tsp. Baker’s Corner Baking Powder
- 1/2 tsp. sea salt
- 1 and 1/2 cups Baker’s Corner Semi-Sweet Chocolate Morsels
- 1 Tbsp. Simply Nature Organic Coconut Oil
- about 1–2 Tbsp. flakey sea salt, according to taste
Instructions
- Preheat the oven to 350F.
- Start by adding the brown sugar, 1/2 cup of the granulated sugar, peanut butter, and butter to a large bowl or the bowl of a standing mixture.
- Beat until light and fluffy with a whisk, handheld mixer, or the paddle attachment of a standing mixer until light and fluffy, about 1 minute.
- Then, add the egg and vanilla. Incorporate well by beating the mixture again and scrape down the sides of the bowl.
- Whisk together the flour, baking soda, baking powder, and sea salt in a separate bowl and add the dry mixture to the wet.
- Mix until everything is just combined.
- Scoop medium-sized balls of the cookie dough (about 2 Tbsp. per cookie) and lay them on a cookie sheet.
- Add the remaining sugar to a small bowl and dip a fork in the sugar. Make a crosshatching design on the cookies with the fork, pressing down lightly.
- Bake the cookies for 9-11 minutes, or until they’re just golden brown on the edges.
- Melt the chocolate and coconut oil together either in a double boiler or in the microwave.
- Once the cookies are completely cool (you want them to be cool so they don’t break), dip them in the chocolate, lay them on a sheet pan lined with a Silpat, wax, or parchment paper, and sprinkle with sea salt.
- Let them harden in the fridge before serving & enjoy with a tall glass of milk.
Notes
- If you’re wanting a small batch of cookies, follow the directions until step 8. Then, freeze the unbaked cookies you want to save for later on a Silpat, wax, or parchment paper and then store them in a zip-top container. When you’re ready to bake them, simply add 2-3 minutes to your bake time and follow the rest of the directions! Cookies will last for about 3 months in a well-sealed bag.
Keywords: cookies, chocolate, peanut butter
I love peanut cookies 🙂 I liked this easy and amazing recipe. Going to pin . Thanks for sharing the recipe.
Yay! Thank you