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Salted Peanut Butter Chip Cookies

These Salted Peanut Butter Chip Cookies are chewy, nutty, and perfectly sweet & salty. A must-bake treat for peanut butter lovers!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Keyword: Chewy, Easy, Peanut Butter, Quick, Snack
Servings: 24 servings

Ingredients

  • 1 cup All-Purpose Flour 156g
  • ½ teaspoon Fine Sea Salt
  • ½ teaspoon Baking Soda
  • 1 cup Unsalted Butter melted and slightly cooled, 113g
  • 1 cup Light Brown Sugar packed, 160g
  • ½ cup Granulated Sugar plus more for rolling, 50g
  • 1 Large Egg at room temperature
  • 1 cup Creamy Salted Peanut Butter ideally unsweetened, at room temperature, 200g
  • 1 tablespoon Honey 21g
  • 1 teaspoon Vanilla Extract
  • 1 cup Peanut Butter Chips 175g

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, fine sea salt, and baking soda. Set aside.
  • In a large mixing bowl, combine the melted unsalted butter, packed light brown sugar, and granulated sugar. Whisk until smooth and creamy.
  • Add the large egg, creamy salted peanut butter, honey, and vanilla extract to the wet mixture. Beat until well combined and glossy.
  • Gradually add the flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
  • Gently fold in the peanut butter chips using a spatula, ensuring even distribution throughout the dough.
  • Using a cookie scoop or spoon, portion out the dough and roll each ball in granulated sugar before placing on the prepared baking sheet, spacing them apart.
  • Bake for 10-12 minutes, or until edges are golden brown and centers appear slightly underbaked for chewy texture.
  • Remove from oven and let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Notes

  • Freeze cookie dough balls on a baking sheet before transferring to a freezer bag; bake from frozen with extra time for convenience.
  • Use room temperature peanut butter and melted but cooled butter to ensure smooth mixing and proper texture.
  • Don’t overmix dough to avoid tough cookies; measure flour carefully to prevent dryness.
  • Try adding semi-sweet chocolate chips along with peanut butter chips for an extra chocolatey twist.
  • Store baked cookies in an airtight container for up to a week or freeze for up to 3 months.