Salted Peanut Butter Chocolate Chip Cookies

Salted Chocolate Chip Peanut Butter Cookies

I don’t make any New Year’s resolutions. Not that I’m perfect and don’t need improving but 12 months of telling myself that I can’t have or do something I wouldn’t last longer than a week probably. I like to set myself goals instead. Much easier to set myself targets that way.

Salted Chocolate Chip Peanut Butter Cookies

This year I set myself a lot of baking goals (obviously). They’re not too specific but include lots of cake decorating,ice cream making and homemade bread.

Salted Chocolate Chip Peanut Butter Cookies

Salty and sweet, the ultimate dessert combination. Alex requested a dessert with peanut butter and chocolate. The peanut butter makes them nice and salty and there is an extra sprinkle of salt for top to tip them over to edge to deliciousness. Thank you Monique for coming up with this recipe!

Salted Peanut Butter Chocolate Chip Cookies

Yield: 3 Dozen

Salted Peanut Butter Chocolate Chip Cookies


1 1/4 cup plain flour

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, at room temperature

1/2 cup creamy peanut butter

3/4 cup dark brown sugar

1/4 cup sugar

1/2 tbs honey

1 egg

1 egg yolk

1 tsp vanilla

1 tbs Greek yogurt (I used soy yogurt)

1 1/2 cups chocolate chips

fleur de sel, for sprinkling


  1. In a medium bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
  2. In the large bowl of an electric mixer beat the butter, peanut butter and sugars together until thoroughly blended. Add in the yogurt and stir until combined.
  3. Beat in the egg and egg yolk, honey and vanilla. Pour in the flour mixture and beat until the mixture just comes together. Stir in the chocolate chips.
  4. Chill the dough for minimum 1 hour. Preheat the oven to 350 F/180 C. Roll the dough into 1 1/2 inch balls and place on a baking tray. Sprinkle the tops with the fleur de sel. Bake for 9-12 minutes until the edges turn brown.


I used crunchy peanut butter since it's all I had in the cupboard.

Recipe adapted from Ambitious Kitchen

You Might Like: