I baked these salted chocolate-glazed peanut butter cookies to take to our grandchildren in Seattle last week. Cora and little Sheamus gobbled them up, with a little help from the adults. The flakes of salt on the sweet chocolate glaze really compliments the crisp peanut butter cookie.
Cora, is a member of the Ballard High School choir and last week was the Spring concert which we were privileged to attend. What a beautiful and professional performance, especially since it is on the high-school level. This is Cora’s first year to be a member of the choir and she loves it. Each year they have three concerts; in the fall, at Christmas-time and in the Spring. We are so proud of Cora!
These salted chocolate-glazed peanut butter cookies are easy to put together, I made them monster-size but that can be adjusted. Peanut butter cookies are always a favorite of children of all ages. Adding a salted-chocolate glaze to the top gives them that extra-special punch.
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Gingersnap cookies are always a classic and these cookies can be made either soft and chewy or crisp and snappy. Don’t just eat them during the holidays, they are great all year around!
These Crispy Double Chocolate Cookies have a double dose of chocolate and they taste like crisp brownie bites. So good!
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For the Cookies:
- 1/2 cup of butter
- 1/2 cup crunchy or creamy peanut butter
- 1 cup sugar
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
For the Chocolate Glaze:
- 1/4 cup heavy cream
- 3 tablespoons light corn syrup
- 5 ounces semi-sweet chocolate, finely chopped
- 2 tablespoons hot water
- Maldon Salt flakes
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
For the Cookies:
- Add the butter and peanut butter to a large mixing bowl and beat together until smooth. Gradually add the sugar and when well combined add the beaten egg beating well to combine. Stir in the flour, baking powder and salt.
- Using a medium-size ice-cream scoop, form balls and place them on the lined baking sheet, spacing them about 2-inches apart as they will spread. Flatten each of the balls to a 1/4-inch thickness, using the bottom of a glass or measuring cup. Smooth the edges to repair any cracks.
- Place the baking sheet in the refrigerator for 30 minutes as this will help keep them from spreading too much.
- Transfer the baking sheet to the oven and bake for 15-18 minutes, just until golden brown. Remove from the oven and allow to cool on the baking sheet.
For the Salted-Chocolate Glaze:
- In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.
- Place a tablespoon of the chocolate sauce on a cookie, tilt and turn the cookie allowing the chocolate to flow over the top. Set on a wire rack to cool and proceed with glazing the remaining cookies. When all the cookies have been glazed with the chocolate, sprinkle them with the salt flakes and allow them to cool completely at room temperature.
Make sure you use large finishing salt flakes such as Maldon salt when you sprinkle the top. If you use regular table salt to sprinkle on top then the cookies will taste too salty.
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Amount Per ServingCalories 263 Total Fat 15g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 6g Cholesterol 33mg Sodium 163mg Carbohydrates 31g Fiber 1g Sugar 23g Protein 4g