A New York City Staple, Salty-Sweet Peanut Butter Cookie
A New York City Staple, Salty-Sweet Peanut Butter Cookie
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 5 min
- 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
Scoop rounded tablespoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
⏱️ 5 min
- 8
Using a fork, gently press down on each cookie dough ball to create a crisscross pattern. Sprinkle each cookie with a pinch of flaky sea salt.
⏱️ 2 min
- 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
A New York City Staple, Salty-Sweet Peanut Butter Cookie
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 5 min - 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
Scoop rounded tablespoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
⏱️ 5 min - 8
Using a fork, gently press down on each cookie dough ball to create a crisscross pattern. Sprinkle each cookie with a pinch of flaky sea salt.
⏱️ 2 min - 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min