It doesn’t get much better than these salted peanut butter chocolate chip cookies. Swirled with creamy peanut butter and stuffed with mini chocolate chips, they’re the cookies you know and love, but kicked up a couple notches.
I first made these cookies years ago, long before I ever had a blog. They popped up in my Time Hop recently and I was reminded how much I loved them.
My regular chocolate chip cookies are somewhat legendary. I’ll save the mouthwatering descriptions for this recipe, but trust me when I say they’re among the best chocolate chip cookies ever. I’ll post the recipe sometime.
There are times when you need an amped up version of regular recipe. That’s when you pull this guy out of your back pocket. The creamy peanut butter adds a smooth depth of flavor, while the mini chocolate chips ensure you get at least a few in each bite. Sprinkle baked cookies with sea salt for a classic salty-sweet profile.
salted peanut butter chocolate chip cookies
inspired by Ambitious Kitchen
1 c. butter, room temperature
3/4 c. sugar
3/4 c. brown sugar
1/2 c. peanut butter
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt + more for sprinkling
2 tsp. vanilla extract
1 tbs. Plain Greek yogurt or sour cream
2 1/2 c. flour
12 oz. bag miniature chocolate chips
Preheat oven to 375 degrees.
Cream together butter, sugars, and peanut butter on medium speed until creamy and fluffy. Beat in eggs, baking powder, baking soda, salt, vanilla, and yogurt or sour cream. Mix in flour until just combined. Stir in chocolate chips.
Drop dough by the spoonful onto a baking sheet. Bake for 8-11 minutes, or until cookies are just beginning to turn golden around the edges and have lost their shine. Sprinkle immediately with sea salt and allow to cool for a few minutes before transferring to a cooling rack.