Salty PB Chocolate Cookies

by - Monday, March 23, 2015


Right before leaving for a trip you can find me in my kitchen baking.
I don’t know why this is…maybe because I want something homemade to take on the road, maybe because it relaxes me, or maybe because it’s the best way to procrastinate packing. . . . yes I think it’s mostly that last reason.
This was true last night – before we head to Seattle & Canada, I decided to spend time trying a new recipe instead of packing. I also need treats for our friend in Seattle of course! In my quick scan of our pantry before leaving town (which was scarce)…I spotted our favorite peanut butter, tcho chocolate pieces, and SALT...lightbulb! We didn’t even have any flour or white sugar — but they don’t need it! They are easy and amazing!
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Here are some salty, creamy, peanut-buttery, chocolate chippy cookies for your weekend. Whether you’re leaving on an adventure or staying at home, these will be the perfect treat. 
Here’s your quick recipe! let me know what you think!
{makes about 16 medium-sized cookies}

  • 1 cup creamy peanut butter (we love pb&co smooth operator for this, as seen above! )
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup chocolate chips, or chopped chocolate
  • salt, to taste {for sprinkling}
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** Don’t be mad at me when this dough is sticky!! :) It is supposed to be that way. These are flourless, and you will love how soft and creamy they are once baked. For the sticky dough, use an ice cream scoop to make it less messy since you can’t roll them by hand!
  • combine peanut butter, brown sugar, egg, and vanilla and beat on until fluffy and combined. the sugar should be completely incorporated so that there are no grains…only smoothness!
    (store bought peanut butter is recommended so that these cookies hold together, spread less, and bake thicker.)
  • add in the baking soda and mix.
  • mix in the chocolate gently.
  • using your cookie scoop, drop medium sized-balls onto baking sheet. sprinkle a bit of salt over the top. (you’ll add more after they are baked)
  • cover with plastic, and refrigerate for 2 hours or more. (you can do overnight if you want!) if you’re like me and don’t have the patience for that, pop them in the freezer for 20-30 minutes so they set and won’t spread. ***this is important for the texture of these cookies!
  • when you’re ready to bake, preheat oven to 250 and bake 8-10 minutes until the edges are golden. cookies should still be soft and chewy, not browned! cookies will set more as they cool – so don’t over-bake.
  • sprinkle some fresh salt onto the top of the warm, fresh cookies. scatter over the top of cookies so that each one gets the salty taste. trust me, this makes the cookies!
  • be sure to let the cookies cool for at least ten minutes (again with the patience!! :) and then transfer them to a tray for serving warm, or store in a container!
You can freeze these cookies (or the dough) for later, but we recommend eating them sooner than that :)
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Enjoy and see you from Seattle!

Written by Emi of Well Traveled Wife

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