Salted Peanut Butter Cookies

Like most people, I adore peanut butter! My favorite is the creamy variety. All of my favorite desserts have peanut butter as one of their main ingredients. About a month ago I was shopping at Costco and spied Wild Friends' Honey pretzel Peanut Butter. All I have to say is it is to die for! Hmmm, thinking now I realize that I should have made my salted peanut butter cookies out of this peanut butter. Well, that will be round two next time I make these yummy cookies. Anyhow, back to the discussion at hand.

There is just something about the sweet and salty combination that makes peanut butter so good it so good. Today I wanted to share my recipe for Salted Peanut Butter Cookies...they are the thicker variety that have that perfect balance of softness and chewiness. The salt adds a little extra flavor and really brings up the taste of the peanut butter. These cookies are perfect right out of the oven with a big glass of cold milk! Life is sweet, so enjoy every minute :-)



1 cup plus 2 tablespoons peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar (to coat dough balls)
Fleur de Sel Salt (you can use sea salt as well)


Preheat oven to 350 degrees. 

Line baking sheets with parchment paper.

In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.

In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Chill dough for at least 15 minutes.

Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern. Lightly sprinkle with Fleur de Sel Salt (you can also use plain sea salt). 

Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely.