Introduction

These Perfect Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor. Topped with a decadent chocolate coating and a sprinkle of sea salt, they offer a delightful combination of sweet and salty. This recipe is sure to become a household favorite.

A close-up view of several golden brown peanut butter cookies stacked closely on a white marbled surface, each cookie showing a distinctive fork-pressed crisscross pattern on top, with a slightly cracked and crumbly texture. Some cookies have a few pale peanut halves scattered on them, along with tiny crystals of coarse salt adding contrast to the smooth, soft-looking dough. The warm tones of the cookies and peanuts stand out against the light background, highlighting the inviting, homemade feel of the treat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter (room temperature)
1 cup (227g) creamy peanut butter (room temperature)
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (319g) light brown sugar (packed)
3/4 cup (149g) granulated sugar
2 large eggs (room temperature)
2 and 3/4 cups (330g) all-purpose flour
3/4 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt (kosher or table salt)
8 ounces semi-sweet or dark chocolate (coarsely chopped)
1 and 1/2 tablespoons refined coconut oil
1/2 cup honey roasted peanuts (coarsely chopped)
Flaky sea salt (for sprinkling)

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
Step 2: Add the peanut butter and vanilla extract, then beat until smooth, about 2 minutes.
Step 3: Add both sugars and beat until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Then turn the mixer off.
Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 6: Turn the mixer back on low and gradually mix in the dry ingredients until just combined. Avoid overmixing.
Step 7: Cover the dough and refrigerate for 2 hours. If refrigerated longer, allow the dough to soften slightly before scooping.
Step 8: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 9: Scoop two-tablespoon mounds of dough onto the prepared sheet, spacing them a few inches apart.
Step 10: Optional: Use a fork to make crosshatch marks on top of each cookie.
Step 11: Bake for 11-13 minutes or until edges are golden and centers have set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 12: For the chocolate coating, melt the chocolate and coconut oil in a double boiler, stirring until smooth.
Step 13: Pour the melted chocolate into a small, deep bowl.
Step 14: Dip each cooled cookie halfway into the chocolate, then place on parchment paper.
Step 15: Sprinkle with chopped peanuts and flaky sea salt. Let set at room temperature or refrigerate until the chocolate hardens.

Tips & Variations

For a crunchier texture, substitute half the creamy peanut butter with chunky peanut butter.
If you prefer a softer cookie, reduce the baking powder to 1 teaspoon.
Use milk chocolate instead of dark chocolate for a sweeter coating.
Chilling the dough is essential for better flavor and less spreading during baking.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm briefly in the microwave or oven to soften the chocolate.

How to Serve

The image shows several round peanut butter cookies, each divided into two halves. One half is plain, golden-brown with a soft, slightly cracked texture featuring a crisscross pattern on the surface. The other half is coated with a shiny dark chocolate layer topped with chopped roasted peanuts and a sprinkle of coarse salt. The cookies are placed on a white marbled surface, scattered with a few loose peanut pieces around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the chocolate coating?

Yes, the cookies are delicious on their own without chocolate. The coating is optional and adds an extra layer of flavor and texture.

Why should the dough be chilled before baking?

Chilling the dough solidifies the fats, which helps prevent excessive spreading while baking and enhances the flavor and texture of the cookies.