Print

Chewy Peanut Butter Cookies with Sea Salt

A stack of three chewy Peanut Butter Cookies topped with flaky sea salt, showing classic fork marks.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for making thick, chewy peanut butter cookies topped with a light sprinkle of sea salt.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Beat in the peanut butter until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  7. 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.
  8. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  9. 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