Peanut Butter Cookies
with dark chocolate and sea salt
THE RECIPE
INGREDIENTS:
- For cookies:
- 8 tbsp Butter
- 1 2/3 cup Flour
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1/2 cup Sugar
- 1/3 cup Brown Sugar
- 1 tsp Vanilla extract
- 3/4 cup Peanut Butter
- For rolling:
- 1/4 cup Sugar
- For dipping:
- 6oz Bittersweet chocolate
- Provided:
- Parchment paper
- From your pantry:
- 1 egg
ABOUT THE RECIPE:
Dipped in bittersweet chocolate and sprinkled with Hamptons sea salt, these crunchy favorites are an ideal combination of sweet and salty.
INGREDIENT HIGHLIGHT: Amagansett Sea Salt Company makes premium culinary finishing salt that looks and tastes delicious! It cultivates small batches of Atlantic Ocean seawater in the Hamptons, New York, then evaporates it outdoors using solar power.
BAKING ADVICE:
If you’re as impatient as we are, place dipped cookies in fridge to speed up the hardening process.
Cookies keep for a few days stored in an airtight container or in the fridge.
For super soft cookies, bake at 300°F for 14 to 15 minutes.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg from your refrigerator. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
STEP 2
In a large bowl, using an electric mixer or whisk, cream together butter, granulated sugar (for cookie dough), and brown sugar. Beat for about 3 minutes until light and fluffy. Add the vanilla extract and egg and beat until combined, scraping down the sides of the bowl. Add the peanut butter and beat until *just* combined.
STEP 3
Add the flour mixture to the peanut butter mixture, and continue to beat on low speed until *just* combined. Cover with plastic wrap and refrigerate for 30 minutes. Position a rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper provided and set aside.
STEP 4
Place granulated sugar (for rolling) in a small bowl. Using your hands, roll 30 balls of cookie dough by the tablespoonful. Gently toss and coat in sugar. Place 15 balls on each prepared baking sheet about 2-inches apart.
STEP 5
Use a fork to mark the cookies with a cross-hatch pattern. Bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Prepare a non-stick surface (like wax paper) to place decorated cookies.
STEP 6
In a small heatproof bowl, melt bittersweet chocolate in the microwave in two (or three) 15-second increments, stirring each time. Be careful not to burn it! Dip the cookies 1/3 of the way into the melted chocolate (you may need to scrape some of it off). Place onto prepared non-stick surface. Sprinkle with Hamptons sea salt. Allow the chocolate to set. Enjoy!
