Salted Chocolate-Peanut Butter Crinkle Cookies - Recipe from Bake from Scratch

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      There are few experiences that can match the delightful combination of peanut butter and chocolate, and we believe the only way to elevate this classic pairing is by transforming it into a cookie. We mixed two types of chocolate with smooth peanut butter to craft a distinctive dough, which is then adorned with gooey milk chocolate chips and a touch of flaked salt to accentuate the sweetness of the cookie. This refined interpretation of the traditional flavor duo yields incredibly chewy cookies with a crackled surface that are indulgently delicious.

      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) firmly packed light brown sugar

      1 teaspoon vanilla extract

      Milk chocolate chips

      Flaked sea salt, for topping

      Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. In a medium heatproof bowl, combine peanut butter, chopped chocolate, and butter. Place the bowl over a saucepan of simmering water and heat, stirring occasionally until melted and well mixed. Remove from heat and allow to cool for 15 minutes.

      In a medium bowl, whisk together flour, cocoa, 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 confectioners’ sugar, brown sugar, and vanilla, then beat at low speed until combined. Increase the mixer speed to high and beat until the mixture is thick and fluffy, about 4 to 5 minutes. Switch to the paddle attachment; add the peanut butter mixture and flour mixture, and mix at low speed until fully combined, stopping to scrape the bottom and sides of the bowl.

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

      We would love to hear how it turned out!