I have to tell you something.
It’s kinda weird.
Here it goes…
I keep having dreams about cheeseburgers! Seriously… juicy burgers hot off the grill are haunting me every single night.
I’ve had these dreams consistently over the past two weeks. The strangest part is that I haven’t had beef in over two years, so I don’t know what’s going on in my subconscious. It’s translating over to real life too! For example, a couple of weeks ago, I found myself staring at a piece of steak on the grill like a freaking lion about to attack its prey; I almost had to wipe my drool.
I decided it was best if I tried to clear my mind of burgers and all things beef. Dessert always helps.
Sometimes a classic chocolate chip cookie brings an unexplained comfort to the soul. The aroma of butter browning in your kitchen; blending the smooth texture of the peanut butter with eggs, sugar and vanilla; the mess of flour and the delicious flavor of sweet cookie dough in your mouth. Of course, I love baking cookies. And of course I can’t think of anything else when they come out of the oven. Not even how much I’d bake cookies for somebody special if they were here with me. Well, maybe I thought about that a little, but baking cookies always gives me a little romantic feeling.
When it comes to cookies, simple is good. Oh yes, simple is perfect sometimes. But! when you want something unforgettable, then you NEED extraordinary. That’s why we add peanut butter and sea salt.
Mmmm salty sweet peanut butter and chocolate in a warm little cookie; it’s undeniable magic. I can’t explain how much I love them! They’re crisp on the outside but chewy in the middle. Eating them straight out of the oven is an outrageous experience you must try.
It’s really like this: they’re the type of cookie you want to bring to a party, the perfect cookie to bake for your boyfriend (and his parents), and most definitely the best solution for getting rid of cheeseburger dreams.
More cookie recipes you’ll love:
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Healthier Flourless Monster Cookies
Flourless Paleo Chocolate Almond Butter Cookies
Dank Coconut Oil Chocolate Chunk Cookies
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peanut Butter Chocolate Chip Cookies with Sea Salt
Ingredients
- 1 1/3 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 (I used mini chocolate chips)
Instructions
- In a large bowl, combine the flour, baking soda, baking powder, and 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.
Just…wow
These are the most chunkiest and delectable cookies I have ever come across !
holy guacamole…. that soft, gooey center… i’m in love…!
xo
http://allykayler.blogspot.ca/
These are in my oven now!
awesome! Let me know how they turn out!
Drooling on my keyboard….
I have officially found my weekend treat! Can't wait to make these.
These cookies are amazing! This is a keeper recipe!
yum!
The dough was extremely crumbly and they didn’t spread AT ALL during baking. What did I do wrong? I was really looking forward to these!
Hi Sarah, did you use all natural peanut butter?
I had the same results Sarah M. did, but still enjoyed the cookies. I used all natural peanut butter but had to substitute sour cream for yogurt and light brown sugar for the DBS due to ‘use what I have’ restrictions. Next time I think presifting the flour might help with measuring since I think my batter was too dry to begin with. If it’s too packed, you end up with more flour than you need. But like I said, they were still tasty, tasty cookies. 🙂
Hi Eileen, thanks for your input. I’ve modified the recipe. I was using an extremely oil based all natural peanut butter from Trader Joe’s which lead to my cookies being spread out. I have since reduced the amount of flour used in the recipe.
Hi Eileen, thanks for your input. I’ve modified the recipe. I was using an extremely oil based all natural peanut butter from Trader Joe’s which lead to my cookies being spread out. I have since reduced the amount of flour used in the recipe.
Just made these now using natural creamy pb but had the same results as Sarah m and Eileen. Is 1 cup of flour the updated amount? They smell good nut the dough was crumbly and they did not spread. Any ideas on how to fix??
these look amazing! i am going to make them.
also, consider eating the cheese burger?
i ate a cheeseburger (because i was CRAVING one) after 6 years of no meat. it was absolutely delicious, and i giggled in delight the whole time. dreams can be super magical!
I too had the same issue w crumbly dough. What is the fix. Had to bake for about 12 minutes.
Beautiful photo and so enticing. Just a note that mine spread so much on the sheet because the dough was so soft. I did use light brown sugar but other than that the same. For the 2nd tray I added more flour and much better.
there’s a few issues with your recipe. After looking at the comments you seem to imply people should use all natural – but yet you never specify that in the actual post. Also, where did the cinnamon come from in step 1? I dont see that anywhere in the ingredients…
is this the original recipe with the correct cinnamon amount?
http://tastykitchen.com/recipes/desserts/peanut-butter-chocolate-chip-cookies-with-sea-salt/
Hi. I’ve adjusted the recipe because it occured to me that most people do not bake with all natural peanut butter, thus this is the new recipe and Tasty Kitchen’s is no longer available until I edit it on that site. Thanks.
Currently in the oven…smells so good!
Tell me how they are. I think I have all the ingredients but the yogurt 🙂
They are fan-freakin-tabulous. The yogurt was the one thing I had to run out for too. I'm sure there's an easy sub for it as it's only one tablespoon (probably veg oil).
You can use sour cream instead of yogurt!
Oh My Gosh. Saw this picture on pinterest, this is food porn at its best. I’m making these asap!!
Look at these cookies! Yum!
Just blogged about this awesome recipe! Thanks for the inspiration.
http://www.mypinterestreality.com
love it
Thank you so much for this recipe. I doubled it, used sour cream instead of greek yogurt (because I had none), and used natural (have to stir) peanut butter. They were FABULOUS. My son said, "Best cookie Ever." My husband and daughter agreed. So happy to find your site–so positive and friendly… and TASTY! 😉
Jen, thanks for the info. Looks like a good recipe site.
Would so love these == my two favorites!
Thanks Jennifer, I'm so happy you loved the cookies! 🙂
Beautiful photography of equally beautiful cookies. I have an entire tribe of peanut butter cookie lovers and these seem to be the new go-to recipe for us…INHALED….Quick question…Would using Lindt white chocolate be an appropriate “marriage”…or would this totally ruin any chance of future family applause?..Thank you for your sharing of continued culinary excellence ..I will be first in line to buy all future cookbooks!
Donna! Sorry for my late response. White chocolate would simply be incredible!!!!
I love peanut butter and chocolate! I might have to make these this weekend!
Do you think I could use this with wheat flour or pastry flour instead? Would the measurements be the same?
Hi Val, I wouldn’t recommend using whole wheat flour and I’m not sure about pastry flour either. Let me know if you do end up giving it a try.
okay I will thanks!
I used Whole Wheat Flour but added an extra tablespoon and they turned out just fine 🙂
awesome thanks!
awesome thanks!
Has this recipe been changed? I swear the last time I made these, the recipe said to brown the butter.. They were delicious when I made them before and I don't want to mess them up by not browning the butter.
Hi Abbey, the recipe has been changed, but I assure you these cookies are much better. You can also brown the butter! 🙂
I made these the other day, and you are right! They are better than the originals 🙂 I did go ahead and brown the butter and they were delicious! Thanks for the update!
Do you think I could make these with a gluten free flour blend? I'm going to try and let you know, I am also going to use sunflower seed butter, we are all allergic to peanuts. I'll let you know!
I made these and I substituted coconut oil for the butter, because I didn't want to wait for the butter to soften and my coconut oil was room temp. I used sunflower seed butter and Namaste's Gluten free perfect flour blend! These are quite possibly the best cookie I have ever eaten! HEAVEN!!!
Just made these with my 4 yr old who was sick off school today, AMAZING, have asked my hubby to buy Nutella so we can try those ones tomorrow…. there goes my thighs, I love the way the recipe is laid out in order of the way you add the ingredients as well. Thanks x
Thanks for the recipie great cookies! Like the sea salt on them.
I made these and they were fantastic! Probably the best cookies I’ve ever made. Is there a way to change this recipe to make it a basic chocolate chip cookie recipe? Replace the peanut butter with more butter and skip the sea salt sprinkle at the end?
My first batch didn’t come out crispy likely said. I noticed in the picture it looks like fork marks on them but in the directions you just say place onto cookie sheet. Did you press them down at all?
Ohhh bummer — it might be the peanut butter you are using. Try all natural. What did your cookies come out like? They are supposed to be crisp on the outside and soft in the middle.
I would also like to know the story on the fork marks on the cookies.
Hey Dave! The fork marks were from my original recipe. It has been adapted slightly so the cookies are now super chewy!
I just made a batch of these. Superb! My family loved them!
Best cookies EVER! I'm looking forward to trying more of your recipes! Thank you!
These are the BEST cookies I have ever tasted. They came out perfect in 9 minutes, are are so delectable! PERFECT, PERFECT, PERFECT!!
Thanks for a fantastic cookie recipe!!
My honey is lactose intolerant, what's a good substitute for the yogurt/ sour cream?
There's no way I'm NOT making these, even if I'm going to be the only one eating it! haha 🙂
There isn't much out there in the lactose free sour cream market unless you go to a health food store. But many Walmarts carry a soy yogurt called Stonyfield O'Soy.
Made these yesterday for a Superbowl Party. They are fabulous. Anyone who likes the salty sweet combo must try these cookies. I made them with bittersweet chocolate and they were rich and hit the spot.
These are delicious!
Made these last night. They were awesome! The salt really makes the cookie.
Made this the other day, followed recipe to a T and they were perfect! Thanks for helping my indulge my salty/sweet pregnancy craving!
Yum made them last week. How about some chocolates coated caramel with sea salt . Had some from Whole foods would love to make them
Looks great! How much flour should I use if I DO want to use a oily, all natural peanut butter? Thanks!
Same amount, maybe a tablespoon more?
I’ve made a lot of cookies over the years, and these are hands-down the best I’ve made.
The batter was light and fluffy and so delicious, and the cookies themselves were perfect.
I added more chocolate chips [of course I did] and wow, were they amazing!!!!
I just made these and they have absolutely no peanut butter flavor at all. I made the recipe as written and they leave much to be desired.
My niece made these for Father’s Day Bar B Q, she didn’t have chocolate chips, but used peanut butter
chips instead…they were a WOW! Great cookies, either way.
eat a veggie burger with all the fixin's. Maybe that'll quench your cheeseburger cravings!
I bet everything tastes better in Italy!
Hope things are well with you!
These are FANTASTIC! I made them with my favorite gluten-free all-purpose flour blend, and made a dozen like that. They were sort of flat, but otherwise deeelicious. I then added a 1/2 c of oats, and made another dozen, and those were less crumbly…and also deeeelicious! I also used all natural peanut butter (I know people have asked about that with some of your other recipes) – my absolute favorite brand, Parkers Farm – and they were perfect.
Perfect dessert after a cheeseburger! Yum!!
or…just eat a cheeseburger
These cookies are AMAZING. The only problem I had was they weren’t ooking at 350 I had to up the temp to 375
These spread so much and came out SO flat…I couldn't even pick one up to eat it because it just broke in half.
You must have fixed whatever issues were with this recipe, because these were/are/will be again soon, awesome! I just made them and seeing all the comments got a bit scared but they are sososo good! I just emailed the recipe link to three friends who were raving about them. My only tweak was raising the temp to 375 and as you said, just undercook, so I kept to 9 minutes only. Perfect. Thank you!
These cookies turned out great!! I used Kraft crunchy natural PB and added an extra 1/2 tbs of flour as suggested. I also noticed the fork marks in the picture and pressed mine down slightly with a fork. Baked them at 350 for 11 minutes and they turned out delicious 🙂
I know your comment was forever ago BUT. In general if the batter is super soft and sticky the cookie will spread out and be runny and flat. My solution is to refrigerate the cookie dough after the cookies have been formed into little balls for about 20 minutes. Then you'll need a few more minutes baking time but they'll keep their shape and consistency way better when baking.
I was looking for a nice recipe about peanut-flavoured cookies, and I chose to search English/American sites, as in my country (Austria) and generally in Europe, these are quite unknown. I just wanted to make somthing different, not the usual common sweets that are made here (we do have great stuff, but just everybody produces the same again and again) and I must say, I LOVE them!! These are the perfect gift for all my in-laws who we are going to visit on Christmas-days.
These are, no joke, my new favorite cookies. We can’t keep them in the house or my hubby and I will completely devour them.
Glad to hear it, Liz!
Yummy this sounds awesome. Gonna give this ok. Thanks for sharing this.
Simon
I’ve made these so many times and love them! One of our favs. I have never froze them… Do you know if they keep frozen cooked or in dough balls?
How many cookies does this make? Can’t wait!
We love these cookies so much! I’ve lost count of how many times I’ve made them. They’ve become my signature cookie, with friends and relatives requesting I make them for parties and potlucks. Thank you so much for posting this recipe
Amazing! So happy to hear that. One of my all-time favorites, too 🙂
Amazing recipes…loveit
So happy to hear that!
I make these cookies for Christmas every year! Everyone loves them. I believe this is the 4th or 5th year I’ve been making them. I don’t change anything. Thanks again!
Amazing! So happy to hear that 🙂
I found this recipe five years ago. I LOVE these cookies. My family LOVES these cookies. I make these peanut butter cookies at least every three month. Excessive? Yes. Worth it? Yes!
I have not changed a thing to the recipe and really don’t need to.
Amazing! So happy you love these ones!
These were great! My grandma and boyfriend absolutely loved them! I accidentally did not chill the dough before making cookies and the cookies still were great! The dough was a little hard to work with though so def recommend follow recipe (I accidentally missed the line).
I need to make these! Ill make them on Saturday for a get together… hope you can see this comment in time!
So the flour measurements will work with a natural peanut butter?
I want the cookies thick and chewy rather than flat!
Also Any thoughts on adding some crushed peanuts?
Hi! Yes, they should! And crushed peanuts sound great.
Thank you so much!
My family LOVES these, and they’re so easy to throw together. The addition of honey and yogurt make such a nice flavor. Rather than rolling them into balls, I just scoop them out onto the sheets like regular cookies, and the result is a soft, fluffy little cookie that no one can resist.
Yay!! So happy to hear that this recipe came out great, Elizabeth!
Hi! I’m looking forward to making these but realized I’m all out of baking powder – any substitutions or can I increase the baking soda? I have fresh baking soda but didn’t realize when I was at the store I needed baking powder too. Thanks!
Hi! Unfortunately the texture will turn out differently without the baking powder – I’d suggest baking them once you grab some!
These are amazing!!! Seriously the best chocolate chip cookie!!
So glad you loved them!!
Made these for a rainy Sunday dessert after a long day of work – quick to make and did the 20 min chill in the freezer. I substituted King Arthur gluten free flour and used sour cream (not yogurt ) unsalted kerry gold butter and creamy teddie PB. First batch was 10 min I left the second in for 12 min to get an actual hint of golden on top and a little more firmness outside. Absolutely delicious and highly recommend !
Perfect! I’m glad they turned out beautifully!
Do you think these cookies would still work if I used vegan butter, and dairy free Greek yogurt, like maybe oatmilk skyr? I’m allergic to milk, and I know that some cookie recipes, especially ones that require chilling the dough, don’t turn out right if you use any sort of butter substitute.
I think they should, but you can also try my vegan peanut butter cookies here!