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Homemade Salted Peanut Butter Chip Cookies photo

Salted Peanut Butter Chip Cookies

These Salted Peanut Butter Chip Cookies are a delightful treat! With creamy peanut butter and chocolatey chips, they're simply irresistible.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ½ cup unsalted butter melted and slightly cooled
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • 1 cup creamy salted peanut butter at room temperature
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a medium mixing bowl, whisk together the all-purpose flour, fine sea salt, and baking soda.
  3. Step 3: In a large mixing bowl, mix the melted butter, light brown sugar, and granulated sugar until well combined. Add the egg, creamy salted peanut butter, honey, and vanilla extract, and beat until smooth.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Step 5: Gently fold in the peanut butter chips using a rubber spatula.
  6. Step 6: Scoop and roll the dough into balls, then roll each ball in granulated sugar before placing on a parchment-lined baking sheet.
  7. Step 7: Bake the cookies for 10-12 minutes, until the edges are lightly golden.
  8. Step 8: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

  • For a healthier option, substitute whole wheat flour for half or all of the all-purpose flour.
  • Store cookies in an airtight container for up to one week.
  • Freeze baked cookies in an airtight container for up to 3 months.