I have a question for you and I want you to answer me honestly. I want your answer to be “yes” and I want it to be an honest “yes.” Got it? You’ll tell the truth and you’ll say yes no matter what.
Glad we’re clear on that.
Now, here’s my question:
Have you ever put salt on something sweet? Like salted caramel? Or salt on your chocolate? Or salt on watermelon?
Yes, right? I mean, you’re obviously not allowed to say no because that would make me cry and you’re not allowed to lie, so clearly the answer is yes.
My parents, you see, are sad people. Possibly even bad people. Horrible, maybe, but don’t tell them I said that.(Hi, mom! Hi Dad!)
Sure, they’re nice and all, but you see, they thought putting salt on caramel was weird and when I suggested that they put some salt on their brownies last Sunday evening they looked at me like I was crazy. They did it though, because I’m bossy and they know how I like to get my way.
This Sunday I decided to take these Salted Chocolate Peanut Butter Cookies to their house for dinner. I was pretty sure they’d wrinkle their noses and ask why I put salt on their cookies, but they were too busy stuffing these guys in their faces to complain. It’s safe to say that these were a big hit.
Go make ’em. You won’t regret it.
Salted Chocolate Peanut Butter Cookies
- 1/2 cup butter softened
- 3/4 cup peanut butter
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanuts
- Coarse salt for sprinkling
- Preheat oven to 350 degrees.
- Beat together the butter and sugars until light and fluffy. Beat in the eggs one at a time until completely incorporated. Mix in the vanilla extract. Scrape the bowl to be sure everything is mixed in there.
- In a small bowl combine all of the dry ingredients. Slowly add to the wet ingredients and mix until combined. Stir in the chocolate chips and peanuts.
- Drop by spoonfuls onto a parchment lined baking sheet. Sprinkle with coarse salt. Bake for 12 minutes and cool on the baking sheet.
recipe from Brown Eyed Baker
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