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salted peanut butter cookies

Salted Peanut Butter Cookies

Print Recipe
Course Dessert, Snack
Dish Type cookie
Seasonal Christmas
Ingredient peanut butter
Author Delahna Flagg


  • 1/4 cup white sugar
  • 3/4 cup lightly packed soft brown sugar
  • 1 cup of chunky natural peanut butter - use the best you can afford. I use this brand.
  • 125 g of softened butter
  • 1 large egg - at room temperature
  • 1 cup plain all purpose flour
  • 1 tsp baking powder
  • Sea or rock salt make sure it's not iodized table salt


  • Preheat your oven to 170°C (338°F). Line your baking tray(s) with baking paper.
  • Sift the flour and baking powder together.
  • Beat the sugars, peanut butter and softened butter together until well mixed, creamy and smooth-ish (no lumps).
  • Add the egg and beat until well combined. Scrap down the sides of the mixing bowl so that everything is well mixed.
  • On a low speed stir through or gently fold in the flour and baking powder until mixed through - but don't over mix it.
  • The dough will be rather soft so I prefer to refrigerate it (about an hour) until its cold and stiff enough to handle with my fingers and roll in my palms - but try to work quickly even if you're working with refrigerated dough. You can choose not to refrigerate if you don't want to or cannot wait.
  • Roll heaped teaspoonfuls of the dough into balls and place onto the baking tray.
  • Then use the back of a fork (lightly dusted with flour every now and again so it won't stick) and flatten the balls of cookie dough down a little into discs.
  • Bake between 10-12 minutes, rotating your tray at half time, until the cookies are lightly brown. Your cookies should be just that bit soft if you gently poke with at it.
  • Do this quickly - before the cookies cool down and while it's still hot and warm from the oven, sprinkle some salt over the cookies.
  • Then cool the cookies on the tray - the cookies will crisp up on the outside and remain just that bit chewy inside.
  • The dough yielded around 40 cookies for me but it'll all depend on how big/small you make these cookies.