Salted Dark Chocolate Peanut Butter Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup all-purpose flour1/2 cup dark chocolate cocoa powder (or unsweetened Dutch-process cocoa powder )1/2 tsp. baking soda1/2 tsp. salt4 ounces coarsely chopped dark chocolate1 cup dark chocolate chips1 cup peanut butter chocolate chips1 stick (1/2 cup) unsalted butter1 1/2 cups sugar2 large eggs1 tsp. pure vanilla extractsea salt for sprinkling
Preheat oven to 325 degrees.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl in a double-boiler or in the microwave, stirring frequently.
Once melted, transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate and peanut butter chips.
Round batter into heaping tablespoon-fulls, and place 2 inches apart on parchment-lined baking sheets. Sprinkle each ball of dough with a pinch of sea salt. Bake until cookies are flat and surfaces begin to crack, about 12-15 minutes. (**Do not overbake these, or they will totally dry out!**) Transfer on parchment to wire racks and let cool.
Serve immediately, or store in a sealed container for up to 3 weeks.
Serving Size: Makes about 3 dozen cookies.
Number of Servings: 36
Recipe submitted by SparkPeople user GIRLNEXTDOOR8.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl in a double-boiler or in the microwave, stirring frequently.
Once melted, transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate and peanut butter chips.
Round batter into heaping tablespoon-fulls, and place 2 inches apart on parchment-lined baking sheets. Sprinkle each ball of dough with a pinch of sea salt. Bake until cookies are flat and surfaces begin to crack, about 12-15 minutes. (**Do not overbake these, or they will totally dry out!**) Transfer on parchment to wire racks and let cool.
Serve immediately, or store in a sealed container for up to 3 weeks.
Serving Size: Makes about 3 dozen cookies.
Number of Servings: 36
Recipe submitted by SparkPeople user GIRLNEXTDOOR8.
Nutritional Info Amount Per Serving
- Calories: 161.7
- Total Fat: 8.8 g
- Cholesterol: 15.1 mg
- Sodium: 119.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.5 g
- Protein: 3.0 g
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