Peanut Butter Chocolate Chip Cookies with Sea Salt

I need to eat dessert everyday.  How about you?  Even if its just a few bites of something sweet, I'm satisfied.  Luckily I love to bake, so "something sweet" can be mine if my cabinets are stocked with the right supplies. 

Plus you can forget your problems when you're mixing butter, brown sugar, eggs and peanut butter together.  When your kitchen starts smelling like something promising and possibly delicious could be coming out of your oven in about fifteen minutes. 

When I found a recipe for Peanut Butter Chocolate Chips with Sea Salt I knew I struck gold.  You simply can't go wrong with a recipe like this.  You take the classic Chocolate Chip cookie that everyone knows and loves, then add peanut butter and one of my favorite things in the kitchen, sea salt. 

The sea salt makes an appearance twice in this cookie but I just used it once.  I don't know about you, but I think sea salt is strong and mighty stuff.  You're not going to forget its there.  The recipe calls for sprinkling in on top after the cookies are baked.  I used sea salt inside and chose not to sprinkle any on top and the flavor of salt is still there, mingling perfectly with the chocolate and peanut butter. 

                                      Peanut Butter Chocolate Chip Cookies with Sea Salt

  • 11/4 cup all purpose flour

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon sea salt, plus more for sprinkling

  • 1/2 cup unsalted butter, at room temperature

  • 1/2 cup creamy peanut butter at room temperature

  • 3/4 cup dark brown sugar

  • 1/4 cup granulated sugar

  • 1/2 tablespoon honey

  • 1 egg plus 1 egg yolk

  • 1 teaspoon vanilla extract

  • 1 tablespoon plain greek yogurt or sour cream

  • 1 1/2 cups chocolate chips
    In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
    With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
    Preheat oven to 350 degrees F.
    Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt. Transfer to wire rack to cool completely or just inhale them like I do. Repeat with remaining dough.
    -Cookies may appear underdone in the middle, but they will become more firm as they cool. It's important to allow them to cool a few minutes before removing them from cookie sheet. -You may require less or more baking time depending on the size of your cookie. -If you are using all-natural peanut butter, try adding in another 1/2 tablespoon of flour, as cookies tend to spread too thin when baking with all-natural peanut butter.
    I found this delicious cookie recipe from


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