Salted Peanut Butter Chocolate Chip Cookies

Sometimes I just need something to do during this “safer at home” Covid time period, and cooking is the hobby that I enjoy most. Today was a peanut butter cookie day, and that makes it a damn good day.

I altered a recipe I found on The Food Network for Peanut Butter Cookies by using less sugar, brown sugar rather than cane sugar, some spelt flour rather than 100% all purpose, added extra salt, and chocolate chips. Turns out I will make this recipe again so I’m documenting it here for my future use.

Ingredients:

• 3/4 cup dark brown sugar
• 1 stick unsalted butter at room temperature
• 1 egg
• 1 cup peanut butter (I use the freshly ground stuff you can buy at Whole Foods if I don’t make it myself)
• 1 teaspoon vanilla extract
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Hawaiian black lava sea salt (from Savory Spice)
• 1/2 teaspoon baking soda
• 1/2 cup spelt flour
• 1 cup all purpose flour
• 1 cup chocolate chips

The recipe is straightforward:

Preheat oven to 375 and line a baking sheet with parchment paper (or butter your baking sheet).

Cream together the butter and sugar. Add the egg and beat until combined. Add the peanut butter and vanilla and mix well. Then add the salt and mix until combined. Add the baking soda and flour and mix well. Fold in the chocolate chips.

I made 20 balls with my dough and pressed them a little to flatten them out a bit before baking. The Food Network recipe said it yielded 24 cookies, so I apparently made my dough balls a little large. But, that just means my end result is a larger cookie and I’m OK with that 🙂

These baked for about 15 minutes.

Enjoy!