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Friday, May 31, 2013

Chunky Peanut Butter Chocolate Chip Cookies with Fleur de Sel

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 Thanks to these sweet and salty brownies as well as the salty chocolate chunk cookies, I have an insatiable desire to cook any dessert that includes fleur de sel. In our house we actually call it "flurry de soul", thanks to my friend Colleen who renamed the salt to something much easier to remember, and pronounce for that matter!
These peanut butter chocolate chip cookies would be good on their own. They stay soft for days, but the peanuts and chocolate chips add a nice crunch. They'd be fine without any flurry de soul, but I can't deny that the sprinkle of salt added when they exit the oven takes them to a whole new level. If sweet and salty is your thing, you need to make these stat!

One Year Ago: Salted Caramel Pretzel Ice Cream
Two Years Ago: Asian Noodle Salad
Three Years Ago: Blue Cheese Cole Slaw

Chunky Peanut Butter Chocolate Chip Cookies with Fleur de Sel
from Whole Foods

-1 stick butter, softened (1/2 cup)
-1/2 cup peanut butter
-1/2 cup sugar
-1/4 cup plus 2 tbsp brown sugar
-1 large egg
-1/2 tsp vanilla extract
-1 1/2 cups all-purpose flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 cup roasted unsalted peanuts, coarsely chopped
-1 cup bittersweet chocolate chips
-fleur de sel, to taste

1. Preheat oven to 350F. Cream butter, peanut butter, sugars, egg, and vanilla in a large mixing bowl. In a separate bowl, combine the flour, baking soda, and baking powder.. Add dry ingredients to the peanut butter mixture, beating to combine. Stir in chopped peanuts and chocolate chips.
2. Drop tablespoonfuls of dough onto ungreased cookie sheets. Use a fork to slightly flatten cookies. Bake for 10 minutes, or until the bottoms of cookies are golden brown. Remove from oven and immediately sprinkle with fleur de sel. Allow cookies to cool on sheet for a few minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for five days.