Salted Chunky Peanut Butter Cookies

—Not On Website, Cookies

Total Time: 35 min Servings: About 4 ½ dozen cookies Source:

Ingredients

1 tablespoon salted butter, room temperature

¾ cup packed dark brown sugar

1 cup natural chunky peanut butter

1 teaspoon pure vanilla extract

1 large egg, room temperature

Coarse sea salt, such as kosher, Maldon or fleur de sel, for sprinkling

½ cup roasted salted peanuts, chopped

Directions

Heat oven to 350 degrees. Line two large cookie sheets with parchment paper.

2 Smash and mix the butter into the brown sugar with a wooden spoon in a bowl until the butter is no longer visible and the sugar resembles wet sand. Add the peanut butter, vanilla and egg and mix until well combined. Lift the spoon out of the dough. If the dough drips off in globs, refrigerate or freeze it until stiff. Cold dough will bake into taller cookies too.

3 Drop rounded teaspoons of dough onto the prepared sheets, spacing 1 ½ inches apart. Sprinkle the tops with salt and then with peanuts.

4 Bake one sheet at a time until darker brown around the edges and dry on top, 9 to 11 minutes. Cool completely on the sheets on a rack.