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I have a question for you and I want you to answer me honestly. I want your answer to be “yes” and I want it to be an honest “yes.” Got it? You’ll tell the truth and you’ll say yes no matter what.
Glad we’re clear on that.
Now, here’s my question:
Have you ever put salt on something sweet? Like salted caramel? Or salt on your chocolate? Or salt on watermelon?
Yes, right? I mean, you’re obviously not allowed to say no because that would make me cry and you’re not allowed to lie, so clearly the answer is yes.
My parents, you see, are sad people. Possibly even bad people. Horrible, maybe, but don’t tell them I said that.(Hi, mom! Hi Dad!)
Sure, they’re nice and all, but you see, they thought putting salt on caramel was weird and when I suggested that they put some salt on their brownies last Sunday evening they looked at me like I was crazy. They did it though, because I’m bossy and they know how I like to get my way.
This Sunday I decided to take these Salted Chocolate Peanut Butter Cookies to their house for dinner. I was pretty sure they’d wrinkle their noses and ask why I put salt on their cookies, but they were too busy stuffing these guys in their faces to complain. It’s safe to say that these were a big hit.
Go make ’em. You won’t regret it.
Salted Chocolate Peanut Butter Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup peanut butter
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanuts
- Coarse salt for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Beat together the butter and sugars until light and fluffy. Beat in the eggs one at a time until completely incorporated. Mix in the vanilla extract. Scrape the bowl to be sure everything is mixed in there.
- In a small bowl combine all of the dry ingredients. Slowly add to the wet ingredients and mix until combined. Stir in the chocolate chips and peanuts.
- Drop by spoonfuls onto a parchment lined baking sheet. Sprinkle with coarse salt. Bake for 12 minutes and cool on the baking sheet.
Nutrition Information:
recipe from Brown Eyed Baker
Cindy says
Me…again…I did make a second batch substituting peanuts with peanut butter chips, took them to work and now I am getting requests for more batches. They were great, I had to take them to work or I would have eaten them all in one sitting.
I also tried another spin on this recipe. Right now Hershey has mint chocolate chips out for the Holiday season. I used a chocolate sauce (in the area I live in we have Wegmans, they carry a store brand chocolate sauce) with the same consistency as peanut butter. I substituted the peanut butter with the chocolate sauce and used the mint chocolate chips, minus the salt. (I find it’s a great basic chocolate cookie recipe) They are really good…hint of mint taste without being tasting “toothpaste-y”. I am going to have to take them to work…or I will eat them all.
Cindy says
I made these cookies and I am not a huge fan of nuts (in my baking). I thought that maybe they would be good if I substituted the peanuts for peanut butter chips. I forgot the PB chips at the store…but after making the cookies, I think that they would be phenomenal with them. They are very tasty without but that extra added OOMPH! would really make these cookies special.
Lauren says
Peanut butter + chocolate + salt = perfection. These cookies look phenomenal!
grace says
i put salt on everything, much to the chagrin of my mother, doctor, and blood pressure. watermelon, chocolate, and caramel are three things that definitely benefit from it!
Monica says
Oh man… I was already craving these when I saw them on Brown Eyed Baker and now here they are again screaming for me to make them! I think I will have to listen this time, clearly this is a sign 🙂
Karly says
oneshotbeyond,
I’m not sure how you would go about subbing the peanut butter! It’d take a bit of experimenting, I think, to get it right since the peanut butter has quite a high fat content and it’s sure to make an impact on the amount of flour used. I will say, though, that these aren’t very peanut buttery tasting…it seems to mostly cut the sweetness and add a bit of depth to the cookie. They don’t scream peanut butter, though.
Sorry I couldn’t be of more help!
Karly
Karly says
Elle,
I suppose that would be helpful information, wouldn’t it? 😉 Sorry about that! I’ve updated the recipe to include 2/3 cups of brown sugar and 1/3 cup of white sugar.
Thanks for catching that!
Karly
oneshotbeyond says
saving this one! I love salted caramels so I will probably like these…now I usually don’t mix my peanut butter and chocolate for some reason. I wonder what I could substitute for the pb…any ideas?
Elle says
Did I misread the recipe? What kind of sugar and how much to beat with the butter? Thanks! Getting ready to make these :0)
Joanne says
I am a big huge monstrous fan of putting salt on sweet things. It’s the way to go. Anyone else who thinks otherwise just doesn’t exist. Or their opinions don’t count. SO…same thing. These look fantastic!
Your Mama says
Haha. I’m sitting here eating one right now. Believe it or not, I didn’t finish them off on Sunday. Gooooood cookies. BTW, your father and I are not bad people! We eat salt on watermelon. 🙂 Love ya.
The Blue-Eyed Bakers says
Gah! Chocolate, peanut butter AND salt?! Heavenly!
Megan says
Putting salt on sweet things used to scare me, but having something salty and sweet in the same bite makes perfect sense!