For a holiday cookie that pleases the adults as much as the kids, these classic peanut butter chocolate chip cookies are dressed up with sprinkled smoked salt to create a more complex and interesting version of an already tasty treat.
Ingredients
1 stick of butter (4 oz), softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
2/3 cup all purpose flour
1 tsp. baking soda
3/4 cup chocolate chips
Pinch of Kiawe Smoked Salt
Directions
Cream the butter, sugars and peanut butter until smooth.
Mix in the egg and vanilla extract.
Incorporate the flour by adding slowly while mixing until just combined with uniform consistency.
Fold in the chocolate chips.
Using a 1-ounce ice cream scoop, scoop the dough into balls and place on a cookie sheet lined with parchment paper or a silicone baking mat.
Sprinkle the smoked salt on top of the cookies.
Bake the cookies in a pre-heated oven at 325°F for 10-15 minutes or until golden brown.
Tip: If you do not have a professional ice cream scoop, chill the dough first, covered with plastic wrap in the refrigerator for 30 minutes, and then use a heaping round tablespoon to form the balls (about 1.5 inches wide).
Another Tip: You may freeze the balls on the cookie sheet instead of baking right away. Once frozen, store in an airtight bag. With this method, you can bake the cookies straight out of the freezer (without thawing) by placing them in the oven without pre-heating. For best results, press cookies lightly with a fork half-way through cooking and cook for 3-5 minutes longer than when cooking thawed.