Salted Peanut Butter Cookies
Rating
4.5 out of 5 stars
(200)
Ingredients
26-28 cookies
- 1 3/4 cups (335 grams) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1 3/4 cups (450 grams) smooth peanut butter
- Coarse-grained sea salt, to finish
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Preparation
Step 1
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the light brown sugar and eggs until smooth.
Step 3
Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated. The dough should have a consistency similar to Play-Doh.
Step 4
To achieve the striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once to prevent the edges from freezing first, before scooping it.
Step 5
Scoop or spoon the dough into balls using a 1 2/3 tablespoons or #40 scoop. Place on the prepared baking sheet.
Step 6
For a taller final shape, place the tray in the freezer for 15 minutes before baking.
Step 7
Sprinkle the dough balls lightly with coarse-grained sea salt just before baking.
Step 8
Bake smaller cookies for 14 to 15 minutes and larger ones for 18 to 20 minutes. Cookies should be golden at the edges when finished.
Step 9
Let the cookies set on the sheet for a minute or two before transferring them to a cooling rack. Allow them to cool completely before eating to set up the different textures.
Step 10
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Chef's notes
The recipe works best with smooth, thick processed peanut butter like Skippy.
The dough can be made in advance and either refrigerated for a couple of days or frozen for longer. For freezing, it's recommended to scoop the dough first.
Chilling the dough before scooping helps maintain the cookie's shape and achieves the desired striations on top.
