Salted Chocolate Peanut Butter Cookies (Printer-Friendly)
Soft, chewy peanut butter with a crisp edge, finished in chocolate and a sprinkle of salt for sweet-salty delight.
# What You'll Need:
→ Cookies
01 -
250 g smooth peanut butter (unsweetened)
02 -
150 g granulated erythritol or preferred low carb sweetener
03 -
1 large egg
04 -
5 ml pure vanilla extract
→ Chocolate Dip
05 -
100 g dark chocolate, minimum 70% cocoa, chopped
→ Finish
06 -
Flaked sea salt, for garnish
# Steps to Follow:
01 -
Preheat oven to 180°C. Line a large baking tray with parchment paper.
02 -
In a medium bowl, combine peanut butter, erythritol, egg, and vanilla extract. Mix thoroughly until a cohesive dough forms.
03 -
Roll tablespoon-sized portions of dough into balls and place them onto the prepared baking tray. Gently flatten each ball with the back of a fork to create a crisscross pattern.
04 -
Bake in the preheated oven for 9–11 minutes or until the edges are lightly golden. Remove and allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
05 -
Place chopped dark chocolate in a heatproof bowl. Melt gently over a pot of simmering water (bain-marie) or in the microwave in short 20 second increments, stirring until smooth.
06 -
Once cookies are completely cool, dip half of each cookie into melted chocolate. Allow excess chocolate to drip off before returning to the lined tray. Sprinkle dipped sides with flaked sea salt.
07 -
Place the tray in the refrigerator or freezer for 15–20 minutes to allow the chocolate to set fully before serving.
# Extra Suggestions:
01 -
Ensure cookies are fully cooled before dipping in chocolate to prevent melting and maintain the cookie’s structure.