Salty and Sweet Peanut Butter Cookies
Published by William Morrow
These peanut butter cookies have tons of personality and satisfy all the taste buds—making it hard to just eat one. When I was growing up, my grandma and I always made them together. They are thin, crisp–edged cookies with a chewy center, and they’re sprinkled with chopped peanuts and a pinch of salt to ensure that each bite has the perfect balance of sweet, salty, and peanuty. I like to use fancy black salt on top that I find at Trader Joe’s to give these cookies a super–chic touch.
Makes2 dozen cookies
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Cocktail Party
Recipe Coursedessert, snack
Dietary Considerationhalal, kosher, soy free, tree nut free, vegetarian
Mealdinner, kid snack, lunch, snack
Taste and Texturebuttery, chewy, crisp, crunchy, nutty, salty, sweet
Type of Dishcookie, dessert
- 1 stick (½ cup) organic unsalted butter, softened
- 1 cup organic smooth peanut butter
- ½ cup organic cane sugar
- ¾ cup firmly packed organic dark brown sugar
- 1 large organic egg
- 1 teaspoon sea salt
- 1 tablespoon organic vanilla extract
- 1 cup organic all purpose flour
- ¾ teaspoon baking soda
- 1 cup crushed roasted salted organic peanuts
- Black Himalayan salt or Maldon brand sea salt flakes, for sprinkling
Preheat the oven to 350°F. Line 2 baking sheets with Silpats or parchment paper and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, salt, and sugars together on medium-high speed until light and fluffy, 3 to 4 minutes. Add the egg and vanilla and mix on medium speed until well combined.
In a medium mixing bowl, sift the flour and baking soda together. Add this dry mixture to the butter mixture and beat just to combine. Add the salted peanuts, reserving 2 tablespoons for sprinkling on top, and beat just until combined.
Scooping out the dough with 2 tablespoons, shape the dough into balls and place them 3 inches apart on the prepared baking sheets. Dip the tines of a fork in warm water and press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle each cookie with the remaining crushed nuts and a few grains of Himalayan or Maldon sea salt.
Bake, rotating the baking sheets between the oven shelves halfway through baking, until golden brown, 18 to 20 minutes.
Transfer the baking sheets to a wire rack to cool. Store the cookies in an airtight container for up to 1 week.
2009 Sarah Magid