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Perfect Salted Peanut Butter Cookies

These peanut butter cookies combine creamy peanut butter with a touch of salt to create a balanced, nostalgic treat. The recipe involves mixing, shaping, and baking until golden with soft centers and crisp edges, showcasing a melt-in-your-mouth texture. The final cookies are chewy yet tender, with a subtle crunch from the flaky sea salt topping.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter preferably oil-rich and smooth
  • 1 cup granulated sugar a mix of white and brown sugar recommended
  • 1 large egg enables binding; substitute with flaxseed egg if vegan
  • 1 1/4 cups all-purpose flour can swap half with whole wheat flour
  • 1/2 teaspoon baking soda helps cookies rise and adds chewiness
  • pinch flaky sea salt for sprinkling on top before baking

Equipment

  • Mixing bowls
  • Spatula
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Gather your mixing bowls and spatula—you'll need them soon.
  2. In a large bowl, combine the creamy peanut butter and granulated sugar. Mix with a spatula until the mixture is smooth, slightly fluffy, and fragrant—about 2 minutes. You should see it turn a light, creamy color and smell warm and nutty.
  3. Add the large egg to the bowl and stir until fully incorporated. The mixture will become glossy and cohesive, with a rich aroma filling the air.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of flaky sea salt. Whisk until evenly combined and the dry ingredients look uniform.
  5. Gradually add the dry mixture to the wet ingredients, folding gently with your spatula. Mix just until the flour disappears, being careful not to overmix—this keeps the cookies tender and chewy.
  6. Using a tablespoon or small ice cream scoop, portion out the dough and roll into balls about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
  7. Gently flatten each dough ball with a fork, pressing down to create a classic crisscross pattern. Sprinkle a tiny pinch of flaky sea salt on top of each cookie to enhance the peanut flavor and add a pleasant crunch.
  8. Bake in the preheated oven for 10-12 minutes, until the edges turn golden brown, and the centers are just set but still soft. The smell of warm peanut and salt will fill your kitchen.
  9. Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. They will firm up slightly as they cool, making them easier to transfer.
  10. Use a spatula to transfer the cookies to a wire cooling rack. Allow them to cool completely for about 15 minutes; this helps the texture set and enhances flavor.
  11. Enjoy these delightful cookies once they’re at room temperature—chewy in the center with a crisp, salted edge, perfect for sharing or savoring all on your own!

Notes

Chill the dough for 30 minutes before baking for even better texture and flavor. For a more indulgent twist, fold in chocolate chips or chopped nuts.