Salted Chocolate Chip Peanut Butter Cookies! You should definitely make them – today. Here’s how. Everyone in my family knows that I bastardize recipes (my brother used to call my cookies “health cookies”) because when I see the butter, the cream, the sugar or the oil a recipe calls for, I cringe and decide I can replace it with applesauce or another egg. I’m actually kind of a terrible baker.
Of course, if I’m at a party or a restaurant, I’ll happily eat three plates of your Paula-Deen inspired butter-cheese casserole or two brownies made with diabetes inducing amounts of sugar.
I found this delicious looking recipe reading a blog the other day, but of course, once I saw “2 ½ sticks of butter” and “10 ounces of mini peanut butter cups” I knew I wouldn’t be following the recipe. But salted! Chocolate! Crispy edges and soft centers! So I’m sharing my take on the recipe with you below, because this time, they actually came out really well and having just eaten one, I highly recommend them for a mid-week March treat.
I’ll call them Salted Chocosuncrisplets.
8 oz flour (if you’re GF, use a mix of GF flours)
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
¾ stick butter
2/3 cup crunchy all natural peanut butter
½ cup molasses
½ cup sugar
½ tsp vanilla
¾ cup chocolate chips
¼ cup roasted sunflower seeds
Cream together soft butter with sugar, molasses, egg, vanilla, peanut butter and salt.
Mix together dry ingredients, then cream them in.
Stir in chocolate chips and sunflower seeds.
Cover the dough and refrigerate it for a few hours or overnight (don’t eat it all,
the dough is delicious).
Preheat the oven to 350 and start creating balls of dough – with this recipe I made about 16-18 cookies, which were the perfect size. If you want bigger cookies you can, or you can double the recipe to make more cookies. I rolled them into perfect round shapes and put about 8 on each tray.
Before you put them in the oven, sprinkle them with sea salt.
I baked them for 20 minutes and then they were done!