Salted Chunky Peanut Butter Cookies

Time 35 minutes
Yields Makes about 4 ½ dozen cookies
Salted Chunky Peanut Butter Cookies
(Mariah Tauger / Los Angeles Times)

Heat oven to 350 degrees. Line two large cookie sheets with parchment paper.


Smash and mix the butter into the brown sugar with a wooden spoon in a bowl until the butter is no longer visible and the sugar resembles wet sand. Add the peanut butter, vanilla and egg and mix until well combined. Lift the spoon out of the dough. If the dough drips off in globs, refrigerate or freeze it until stiff. Cold dough will bake into taller cookies too.


Drop rounded teaspoons of dough onto the prepared sheets, spacing 1 ½ inches apart. Sprinkle the tops with salt and then with peanuts.


Bake one sheet at a time until darker brown around the edges and dry on top, 9 to 11 minutes. Cool completely on the sheets on a rack.

Vegan peanut butter cookies: Mix 1 tablespoon ground flax seeds with 1 tablespoon cold water. Let stand until thickened, about 5 minutes. Substitute coconut oil for the butter and the flax mixture for the egg. Proceed as above.

PB&J sandwich cookies: Spread a thin layer of thick jam on half the cookies and sandwich with the others.

Peanut butter and salted caramel ice cream sandwiches: Sandwich small scoops of salted caramel ice cream between cookies and freeze until firm.
Make Ahead:
The dough can be refrigerated for up to two days. The baked cookies can be stored in an airtight container at room temperature for up to one week and in the freezer for up to one month.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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