Salted Peanut Butter Graham Cookies
A delicious twist on the classic peanut butter cookie! Graham cracker crumbs mixed with peanut butter and topped with flaky sea salt. This soft cookie is the perfect combination of sweet and salty!
Directions
1. In a medium bowl add the flour, crushed graham cracker, baking powder, baking soda and salt. Whisk together and set aside.
2. In a large bowl with a hand mixer or in a stand mixer, beat the butter until creamy.
3. Add the sugar and brown sugar. Mix together until incorporated.
4. Add eggs and vanilla and continue mixing until smooth.
5. Scoop in the peanut butter and mix until combined. Mixture should resemble mousse.
6. Add the flour mixture to the wet mixture and beat until just combined. Scrape down the sides of the bowl with a spatula when necessary.
7. Cover and place dough in the refrigerator for at least an hour.
8. Preheat oven the 350 degrees and line 2 baking sheets with parchment paper.
9. Scoop 1-inch globs (golf ball size) of dough and roll in sugar.
10. Place on baking sheets evenly apart. About 9 cookies per sheet.
11. Press dough balls down with a fork making crisscross design.
12. Bake for 10 minutes until cookies are golden brown on the bottom.
13. Let cookies cool on a wire rack.
14. Sprinkle with flaky sea salt to finish.
Salted Peanut Butter Graham Cookies
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup graham cracker, finely crushed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- Sugar for rolling
- Flaky sea salt for topping
Instructions:
- In a medium bowl add the flour, crushed graham cracker, baking powder, baking soda and salt. Whisk together and set aside.
- In a large bowl with a hand mixer or in a stand mixer, beat the butter until creamy.
- Add the sugar and brown sugar. Mix together until incorporated.
- Add eggs and vanilla and continue mixing until smooth.
- Scoop in the peanut butter and mix until combined. Mixture should resemble mousse.
- Add the flour mixture to the wet mixture and beat until just combined. Scrape down the sides of the bowl with a spatula when necessary.
- Cover and place dough in the refrigerator for at least an hour.
- Preheat oven the 350 degrees and line 2 baking sheets with parchment paper.
- Scoop 1-inch globs (golf ball size) of dough and roll in sugar.
- Place on baking sheets evenly apart. About 9 cookies per sheet.
- Press dough balls down with a fork making crisscross design.
- Bake for 10 minutes until cookies are golden brown on the bottom.
- Let cookies cool on a wire rack.
- Sprinkle with flaky sea salt to finish.
Calories
186.80Fat (grams)
11.13Sat. Fat (grams)
4.41Carbs (grams)
19.60Fiber (grams)
0.87Net carbs
18.72Sugar (grams)
11.78Protein (grams)
3.54Sodium (milligrams)
221.26Cholesterol (grams)
23.89