Salted Dark Chocolate Peanut Butter Cookies

Salted Dark Chocolate Peanut Butter Cookies

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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
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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

    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.

TAGS:  Desserts |

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  • Very Good
    Tasty treat! - 6/14/20

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  • NICE - 5/24/20

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  • Really good. - 1/29/20

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  • Incredible!
    Delicious..... - 1/15/20

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