Chewy Peanut Butter Cookies with Sea Salt
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A straightforward recipe for making thick, chewy peanut butter cookies topped with a light sprinkle of sea salt.
- Author: Ahazzam
- Prep Time: 15 min
- Cook Time: 11 min
- Total Time: 26 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Flaky sea salt, for topping
- Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the peanut butter until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Use a fork to press down on each cookie ball, making a crisscross pattern. Sprinkle a few flakes of sea salt on top of each cookie.
- Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 30 minutes before scooping.
- Use commercial creamy peanut butter for the best texture; natural peanut butter may cause the cookies to spread too much.
- If you prefer a classic look, use a standard fork to make the crisscross pattern instead of flaky sea salt.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 5
- Cholesterol: 30