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.
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!
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!
These are amazing!!! Seriously the best chocolate chip cookie!!
So glad you loved them!!
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!
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!
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!
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 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!
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 🙂
Amazing recipes…loveit
So happy to hear that!
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 🙂
How many cookies does this make? Can’t wait!
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?
Yummy this sounds awesome. Gonna give this ok. Thanks for sharing this.
Simon
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!
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.
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.
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 🙂
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 spread so much and came out SO flat…I couldn't even pick one up to eat it because it just broke in half.
These cookies are AMAZING. The only problem I had was they weren’t ooking at 350 I had to up the temp to 375
or…just eat a cheeseburger
Perfect dessert after a cheeseburger! Yum!!
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.
Hope things are well with you!
I bet everything tastes better in Italy!
eat a veggie burger with all the fixin's. Maybe that'll quench your cheeseburger cravings!
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.
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.
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!!!!
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?
Yum made them last week. How about some chocolates coated caramel with sea salt . Had some from Whole foods would love to make them
Made this the other day, followed recipe to a T and they were perfect! Thanks for helping my indulge my salty/sweet pregnancy craving!
Made these last night. They were awesome! The salt really makes the cookie.
These are delicious!
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.
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.
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!!