Sometimes when I want a snack, I stand in front of open cabinets, tapping my toe and thinking "sweet or salty? Sweet! No. Salty. Definitely salty...shit, no. SWEET!" And sometimes I walk away eating both. Which isn't good for me, or for anyone.
So if you can relate, I have the perfect solution for you. BAKE THESE. They are obviously not the healthy snack option, but when you're debating sweet or salty, these will satisfy both taste buds and won't leave you heading back to the cabinets. I made them once before, and gave them the honor of being the first batch to come from my new pistachio KitchenAid stand mixer. Here she is, hard at work:
Mixer or not, here's the recipe for these delicious babies.
Salty Peanut Butter Chocolate Cookies | makes 2 dozen
I N G R E D I E N T S :
1 1/2 cups all purpose flour
1/3 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1 cup smooth peanut butter
1 cup brown sugar
1 stick unsalted butter, room temperature
1/4 cup honey
1 large egg
1 tsp vanilla extract
6 oz chocolate chips (half of a standard bag)
2 tbsp sea salt
D I R E C T I O N S :
1. In a medium bowl, mix flour, oats, baking soda, and salt and set aside.
2. In a large bowl (or stand mixer) cream peanut butter, sugar, and butter together until fluffy. Add honey, egg, and vanilla extract and blend until smooth. Add dry ingredients and mix until combined. Stir in chocolate chips. Refrigerate dough for 30 minutes or until no longer sticky.
3. Preheat oven to 350°F. Roll a heaping tablespoon of dough in your hands and place balls on cookie sheet two inches apart from each other. Use the bottom of a glass, or your hands, flatten each cookie slightly. Sprinkle with sea salt. Bake for 10-12 minutes, until just starting to brown on edges but still soft in the middle. Remove from oven and cool on a wire rack.
These cookies actually taste better once they have cooled, you can really get the sweet/salty combo when they're not so warm. Enjoy – and good luck stopping at just one.