Peanut Butter and Sea Salt Cookies
A crisp yet chewy peanut butter cookie is a thing of beauty. But, if you’re the type who likes to tamper with perfection, this iconic confection is deliciously adaptable. Pair it with caramel ice cream in a thick sandwich, stir shredded coconut and chopped crystallized ginger into the batter, or press caramels or small round chocolates into the cookie tops before baking. To dress up these cookies, use the tines of a fork to drizzle a little melted semisweet or bittersweet chocolate over each one after they cool. If you have the time, refrigerate the dough before shaping it; it will make the cookies spread less in the oven.
Ingredients
- 1/2 cup (4 oz./125 g) unsalted butter, at room temperature
- 3/4 cup (5 oz./185 g) firmly packed light brown sugar
- 1/4 cup (2 oz./60 g) granulated sugar
- 3/4 cup (7 1/2 oz./235 g) creamy peanut butter
- 1 egg
- 1/2 tsp. vanilla extract
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
- 1/3 cup (2 oz./60 g) finely chopped unsalted raw peanuts
- 1 tsp. baking soda
- 1/4 tsp. salt
- About 1 Tbs. flaky sea salt such as Maldon
Directions
Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a large bowl, using an electric mixer on medium speed, beat the butter, both sugars and peanut butter until blended. Add the egg and vanilla and beat until blended. Add the flour, peanuts, baking soda and salt and beat on low speed until blended.
Shape the dough into 1 1/2-inch (4-cm) balls, placing 12 balls at least 2 inches (5 cm) apart on each baking sheet. Dip a fork in flour, then press twice into each cookie to make a crisscross pattern, then sprinkle with flaky sea salt. Bake the cookies until golden, 8 to 10 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks and let cool completely. Makes about 2 dozen cookies.
Adapted from Williams-Sonoma Newlywed Cookbook (Weldon Owen, 2016)
