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Sea Salt Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies feature a delightful twist with a touch of sea salt and roasted peanut oil, creating a perfect balance of sweet, salty, and nutty flavors. The cookies develop a chewy texture with soft chocolate pockets that melt in your mouth, topped with a crunchy exterior. Their rich aroma and inviting appearance make them an irresistibly cozy treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • Pinch sea salt for sprinkling
  • 1 cup semi-sweet chocolate chips
  • ½ cup peanut butter chips
  • 2 tablespoons roasted peanut oil adds toasted nutty aroma

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • Silicone spatula
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. The oven warming up fills the kitchen with a cozy aroma—you're ready to start.
  2. In a large mixing bowl, beat together softened butter and brown sugar with a mixer until the mixture is light, fluffy, and fragrant, about 2 minutes. You'll notice a slight caramel scent as it combines.
  3. Add the egg and vanilla extract to the bowl, beating until fully incorporated. The batter will loosen and become glossy, releasing a warm vanilla aroma.
  4. In a separate bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing just until the dough comes together and feels thick but malleable.
  5. Fold in the chocolate chips and peanut butter chips with a silicone spatula, ensuring even distribution. The dough thickens and develops plenty of chocolate pockets.
  6. Using a tablespoon or cookie scoop, portion out rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of the spoon for even baking.
  7. Bake in the preheated oven for 10-12 minutes until the edges turn golden brown and the aroma of toasted peanut and melting chocolate fills the room. The centers may look soft but will firm up as they cool.
  8. Remove the cookies from the oven and sprinkle a tiny pinch of sea salt on each while still warm to enhance the sweet and salty balance. Let them sit on the baking sheet for 5 minutes to set.
  9. Transfer the cookies to a wire rack to cool completely. As they rest, they develop a slight crackle on top, and the chocolate inside softens beautifully.
  10. Serve these cookies at room temperature, enjoying the chewy texture, melty chocolate, and nutty aroma. They’re perfect for savoring with a glass of milk or just on their own.

Notes

For an extra toasted flavor, lightly brush the cookies with roasted peanut oil before baking. Chilling the dough for at least 30 minutes helps prevent spreading and deepens flavor.