These peanut butter, sea salt cookies are crisp and chewy. Did you know that peanut butter cookie dough is denser than a lot of other cookie doughs? Putting the hash marks in the cookie dough balls actually flattens them for more even baking. Without being pressed, the cookies will not cook evenly. If you have the time, refrigerate the dough before shaping it; it will make the cookies spread less in the oven.
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup finely chopped unsalted raw peanuts
1 tsp. baking soda
1/4 tsp. salt
About 1 Tbs. flaky sea salt
Preheat an oven to 350°F. 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 balls, placing 12 balls at least 2 inches 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.
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