Salted Dark Chocolate Peanut Butter Cookies
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of Salted Dark Chocolate Peanut Butter Cookies calories by ingredient
Introduction
Gimme Some Oven's Recipe - adapted from Martha Stewart!just a simple double chocolate cookie with peanut butter chips mixed in, and a pinch of sea salt sprinkled on top. Simple, soft and so delicious! Gimme Some Oven's Recipe - adapted from Martha Stewart!
just a simple double chocolate cookie with peanut butter chips mixed in, and a pinch of sea salt sprinkled on top. Simple, soft and so delicious!
Number of Servings: 36
Ingredients
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1 cup all-purpose flour
1/2 cup dark chocolate cocoa powder (or unsweetened Dutch-process cocoa powder )
1/2 tsp. baking soda
1/2 tsp. salt
4 ounces coarsely chopped dark chocolate
1 cup dark chocolate chips
1 cup peanut butter chocolate chips
1 stick (1/2 cup) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. pure vanilla extract
sea salt for sprinkling
Directions
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.
Member Ratings For This Recipe
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ROSSYFLOSSY
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ARTJAC
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TWEETYKC00
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PATRICIAANN46