Salted Double Chocolate Peanut Butter Cookies

There’s something undeniably comforting about the smell of fresh cookies wafting through the kitchen. And when those cookies are Salted Double Chocolate Peanut Butter Cookies, you know you’re in for a special treat. These cookies are a delightful combination of rich chocolate flavor and creamy peanut butter, all topped off with a sprinkle of salt for that perfect contrast. Whether you’re baking for a special occasion or just because, this recipe is sure to impress.

Why You’ll Love This Recipe

These Salted Double Chocolate Peanut Butter Cookies are not your ordinary chocolate cookies. They are decadently chocolatey, thanks to the cocoa powder and semisweet chocolate chips, while the peanut butter adds a nutty richness that pairs perfectly with the sweetness. The sprinkle of coarse salt on top enhances the flavors, making each bite a heavenly experience. Plus, they’re easy to whip up, and the combination of textures—from soft and chewy to slightly crunchy if you add peanuts—will have everyone coming back for more.

Ingredient Checklist

• 1 cup (156.25g) all-purpose flour: Provides the structure for the cookies.
• ⅓ cup (43g) unsweetened cocoa powder: Adds rich chocolate flavor.
• 1 teaspoon baking powder: Helps the cookies rise.
• ½ teaspoon baking soda: Contributes to the cookie’s texture.
• ½ teaspoon salt: Balances the sweetness.
• ½ cup (113.5g) unsalted butter, at room temperature: Gives a rich flavor and helps with texture.
• ¾ cup (193.5g) creamy peanut butter: The star ingredient for that nutty flavor.
• ¾ cup (146.67g) light brown sugar: Adds moisture and a hint of caramel flavor.
• ⅓ cup (66.67g) granulated sugar: Sweetens the cookies.
• 2 eggs: Binds the ingredients together.
• 2 teaspoons vanilla extract: Enhances the overall flavor.
• 1 cup (180g) semisweet chocolate chips: For that gooey chocolate goodness.
• ½ cup (73g) peanuts: Optional crunch and extra peanut flavor.
• Coarse salt for sprinkling: Adds a finishing touch of flavor.

Toolbox for This Recipe

• Mixing bowls: For combining ingredients.
• Electric mixer: To cream the butter and sugars until light and fluffy.
• Measuring cups and spoons: For accurate ingredient measurements.
• Baking sheet: To bake your cookies on.
• Parchment paper: To line the baking sheet for easy cleanup.
• Cookie scoop or tablespoon: For portioning out the dough.

Stepwise Method: Salted Double Chocolate Peanut Butter Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and rise perfectly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Then, blend in the vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 6: Fold in Chocolate Chips and Peanuts

Using a spatula or wooden spoon, gently fold in the semisweet chocolate chips and peanuts until evenly distributed throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Sprinkle a pinch of coarse salt on top of each cookie.

Step 8: Bake Until Perfect

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Make It Year-Round

• For a festive twist, add a pinch of cinnamon or peppermint extract during the holiday season.
• Use different types of chocolate chips, like dark chocolate or white chocolate, for variety.
• Substitute the peanuts with your favorite nuts or leave them out for a smooth texture.
• These cookies can be dressed up with a drizzle of melted chocolate on top for special occasions.

If You’re Curious

Did you know that peanut butter is not only delicious but also packed with protein? This makes these cookies a great treat to enjoy after a workout. The combination of sugars and fats provides a quick energy boost, making them perfect for an afternoon pick-me-up.

Storage & Reheat Guide

Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or in the oven at 350°F (175°C) for about 5 minutes until warmed through.

Common Questions

Can I use natural peanut butter instead of creamy peanut butter?

Yes, you can use natural peanut butter. Just ensure it’s well-stirred and has a similar creamy texture for the best results.

What if I don’t have unsweetened cocoa powder?

You can substitute it with Dutch-processed cocoa powder, but it may slightly alter the flavor and color of the cookies.

Can I make these cookies gluten-free?

Absolutely! You can replace the all-purpose flour with a gluten-free flour blend that measures 1:1 with regular flour.

How can I make these cookies more chocolatey?

For more intense chocolate flavor, you can add an extra ¼ cup of cocoa powder, but be sure to adjust the other dry ingredients accordingly.

Save & Share

Don’t forget to save this recipe for your next baking adventure! Share it with your friends and family, so they can enjoy these Salted Double Chocolate Peanut Butter Cookies too. Happy baking!