Go Back

Smoked Sea Salt Peanut Butter Cookies

These peanut butter cookies are made by mixing creamy peanut butter, sugar, eggs, and vanilla to create a rich, chewy dough with crispy edges. Topped with a sprinkle of smoky sea salt, they develop a golden-brown exterior and a soft, chewy interior that bursts with nutty flavor. The baking process fills your kitchen with warm, inviting aromas of roasted peanuts and caramelized sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter natural, no-stir preferred
  • 1 cup granulated sugar preferably a mix of white and brown sugar
  • 1 large egg or flax egg for vegan option
  • 1 teaspoon vanilla extract
  • a pinch smoked sea salt for sprinkling on top

Equipment

  • Large mixing bowl
  • Spatula
  • Baking sheet
  • Parchment paper
  • cookie scoop or large spoon
  • Fork

Method
 

  1. In a large mixing bowl, combine the creamy peanut butter and sugar using a spatula. Mix thoroughly until the mixture is smooth, slightly fluffy, and fragrant with roasted peanut aroma, about 2-3 minutes.
  2. Add the large egg and vanilla extract to the bowl, then fold them into the dough until fully incorporated. The dough will become glossy and slightly thick but still pliable.
  3. Using a cookie scoop or a large spoon, portion out the dough into 1.5-inch balls and place them evenly spaced on the prepared baking sheet lined with parchment paper. Gently roll each ball between your palms for uniform shape.
  4. Press each dough ball gently with the back of a fork to flatten slightly and create a crosshatch pattern. This helps the cookies bake evenly and adds a charming look.
  5. Bake the cookies in the preheated oven at 180°C (350°F) for 10-12 minutes. You'll notice the edges turning golden brown and the kitchen filling with warm, roasted peanut scent.
  6. Once baked, remove the cookies from the oven and immediately sprinkle a tiny pinch of smoked sea salt on each. This adds a subtle smoky depth that enhances the nutty flavor.
  7. Allow the cookies to rest on the baking sheet for 5 minutes to set their shape, then transfer them to a wire rack. Let them cool for at least 10 minutes to develop a chewy center with crispy edges.
  8. Serve the cookies at room temperature, enjoying their rich, nutty aroma and perfect balance of chewy and crispy textures. Store leftovers in an airtight container for up to a week, and reheat briefly if desired.

Notes

Chilling the dough for 30 minutes before baking helps prevent spreading and enhances flavor. For a chewier cookie, slightly underbake; for crispier edges, bake a minute longer.