Salted Chocolate-Peanut Butter Crinkle Cookies - Bake from Scratch

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       Few things can rival the combination of peanut butter and chocolate, and we found a delightful way to enhance this classic pairing by transforming it into a cookie. By blending two types of chocolate with smooth peanut butter, we crafted a distinctive dough that is adorned with melted milk chocolate chips and a dash of flaked salt to amplify the cookie's sweetness. This refined interpretation of the traditional flavor pairing yields incredibly chewy cookies with a crackly surface that is indulgently delicious.

      Ingredients:

      ⅔ cup (170 grams) creamy peanut butter

      4 ounces (113 grams) 55% cacao semisweet chocolate, chopped

      2 tablespoons (28 grams) unsalted butter, cubed

      ¾ cup (94 grams) all-purpose flour

      ¼ cup (21 grams) Dutch process cocoa powder

      1 teaspoon baking powder

      ¼ teaspoon baking soda

      ¼ teaspoon kosher salt

      2 large eggs (100 grams), at room temperature

      ¾ cup (90 grams) confectioners’ sugar

      ½ cup (110 grams) tightly packed light brown sugar

      1 teaspoon vanilla extract

      Milk chocolate chips

      Flaked sea salt, for topping

      Instructions:

      Preheat the oven to 350°F (180°C) and prepare baking sheets by lining them with parchment paper. In a medium heatproof bowl, mix the peanut butter, chopped chocolate, and butter. Set the bowl over a pot of simmering water, heating and stirring occasionally until the mixture is melted and thoroughly combined. Remove from heat and let cool for 15 minutes.

      In another medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until frothy. Add the confectioners' sugar, brown sugar, and vanilla extract, then mix on low speed until incorporated. Increase the speed to high and beat until the mixture becomes thick and fluffy, about 4 to 5 minutes. Switch to the paddle attachment; add the peanut butter mixture and the flour mixture, beating on low speed until everything is well combined, taking care to scrape down the bowl’s sides and bottom.

      Using a 3-tablespoon spring-loaded scoop, portion the dough (around 53 grams each) and roll into balls. (The dough will be soft but should not stick to your hands.) Arrange the dough balls 3 inches apart on the prepared baking sheets. Bake until the edges are set and the tops appear dry and crinkled, approximately 10 to 13 minutes, rotating the pans halfway through. Gently press several chocolate chips into the top of each warm cookie and sprinkle with sea salt. Allow cookies to cool completely on the pans placed on wire racks. Store in an airtight container for up to 3 days.

      We'd love to hear how they turned out!