Name: Salted Chunky Peanut Butter Cookies Recipe
Total time: 35 min
Yield: Makes about 4 ½ dozen cookies
Ingredients: 1 tablespoon salted butter, room temperature; ¾ cup packed dark brown sugar; 1 cup natural chunky peanut butter; 1 teaspoon pure vanilla extract; 1 large egg, room temperature; Coarse sea salt, such as kosher, Maldon or fleur de sel, for sprinkling; ½ cup roasted salted peanuts, chopped

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By Genevieve Ko

April 11, 2019

These cookies have a deeper richness when baked with peanut butter that’s made with only peanuts (ideally roasted) and salt. Be sure to get the salted variety; unsalted can be bland at best and beany at worst. Sometimes it’s labeled natural or old-fashioned, but there’s no industry standard, so checking the ingredient list is the only way to tell. Peanut butter spreads loaded with extra sweeteners, fats and stabilizers may give you more consistent results but lack the earthy nuttiness of the pure stuff. Laura Scudder’s all-natural old-fashioned nutty tastes extra toasty; Trader Joe’s crunchy salted makes dough balls that hold their shape well; and Whole Food’s 365 crunchy has a nice proportion of chopped nuts. Try those or whichever you like enough to eat straight out of the jar.

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1 tablespoon salted butter, room temperature

¾ cup packed dark brown sugar

1 cup natural chunky peanut butter

1 teaspoon pure vanilla extract

1 large egg, room temperature

Coarse sea salt, such as kosher, Maldon or fleur de sel, for sprinkling

½ cup roasted salted peanuts, chopped

Heat oven to 350 degrees. Line two large cookie sheets with parchment paper.

Smash and mix the butter into the brown sugar with a wooden spoon in a bowl until the butter is no longer visible and the sugar resembles wet sand. Add the peanut butter, vanilla and egg and mix until well combined. Lift the spoon out of the dough. If the dough drips off in globs, refrigerate or freeze it until stiff. Cold dough will bake into taller cookies too.

Drop rounded teaspoons of dough onto the prepared sheets, spacing 1 ½ inches apart. Sprinkle the tops with salt and then with peanuts.

Bake one sheet at a time until darker brown around the edges and dry on top, 9 to 11 minutes. Cool completely on the sheets on a rack.

Variations:

Vegan peanut butter cookies: Mix 1 tablespoon ground flax seeds with 1 tablespoon cold water. Let stand until thickened, about 5 minutes. Substitute coconut oil for the butter and the flax mixture for the egg. Proceed as above.

PB&J sandwich cookies: Spread a thin layer of thick jam on half the cookies and sandwich with the others.

Peanut butter and salted caramel ice cream sandwiches: Sandwich small scoops of salted caramel ice cream between cookies and freeze until firm.

Make Ahead:

The dough can be refrigerated for up to two days. The baked cookies can be stored in an airtight container at room temperature for up to one week and in the freezer for up to one month.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.